Sample Appetizer Menus
We offer many food items for you to choose from. Here are a few samples.
Per Guest
Buffet style:
Homemade hummus and pita crisps
Cold poached prawns with cocktail sauce
Cheese platter and crackers
Fresh seasonal fruit skewers
Curried deviled eggs
Raw vegetable platter with a Gorgonzola dip
Buffet style:
A basket of sliced homemade bread
Platter of cured meats, cheeses, crackers and Calamyrna figs
Dungeness crab cakes with lemon garlic Aioli
Charbroiled Mediterranean vegetable platter
Homemade hummus and pita crisps
Smoked salmon dip
Passed :
Crostini with fresh chevre, tomato and basil
Hot stuffed mushrooms with fresh herbs and cheese
Little skewers of fresh seasonal berries
Homemade puff pastry bites with caramelized onions and Gorgonzola
Baked garlic prawns
Sample dinner menus for 100 guests
All meals include a vegetarian option of marinated and barbecued tofu skewers or baked Portobello mushroom stuffed with rice, fresh herbs, pine nuts and feta cheese (except lasagna which includes a vegetarian choice)
per guest
Homemade garlic bread
Caesar salad with homemade croutons and homemade dressing
Lasagna with Bolognese sauce
Vegetarian lasagna
per guest
An assortment of warm homemade rolls, corn muffins and butter
Creamy Skagit coleslaw
Roasted Skagit potatoes
Barbecued baby back ribs with a tamarind-lime glaze (surprisingly un-messy)
Barbecued boneless chicken with a citrus –cilantro marinade
per guest
An assortment of warm homemade rolls and butter
Salad of mixed organic greens with 2 homemade dressings (creamy Gorgonzola
or balsamic vinaigrette)
Lightly steamed Skagit vegetables with herb butter
Garlic mashed potatoes
Barbecued flank steak with a ginger hoisin marinade
Barbecued boneless chicken with an orange soy marinade
per guest
An assortment of homemade rolls and butter
Salad of mixed organic greens with 2 homemade dressings (creamy Gorgonzola or balsamic vinaigrette)
Lightly steamed Skagit vegetables with herb butter
Rice pilaf
Moroccan style braised beef
Baked chicken breasts with a light lemon-dill cream sauce
per guest
Warm homemade corn muffins and honey butter
Skagit coleslaw
Skagit corn succotash
Mixed grill of locally made sausages, marinated chicken and wild salmon
Roasted Skagit potatoes
per guest
Warm homemade rolls and butter
Salad of mixed locally grown greens with 2 homemade dressings
Lightly sautéed seasonal vegetables
Barbecued wild salmon with herb butter
Barbecued pork tenderloin with a cilantro lime marinade
Roasted Skagit potatoes
per guest
An assortment of homemade rolls and butter
Salad of mixed organic greens with 2 homemade dressings
Roasted Skagit potatoes
Lightly steamed Skagit vegetables with herb butter
Barbecued wild salmon with chive-lime butter
Barbecued rib eye steaks with a garlic-herb rub
Per guest
An assortment of homemade rolls and butter
Greek salad (Romaine, cucumbers, Calamata olives, fresh oregano, tomatoes and Feta cheese)
Rice pilaf with fresh dill and roasted pine nuts
Kebabs of lamb with vegetables in a lemon-cumin marinade
Kebabs of wild salmon and vegetables , lightly brushed with olive oil, garlic and fresh rosemary
per guest
An assortment of homemade rolls and butter
Spinach salad with candied pecans, goat cheese, seasonal berries and an apple vinaigrette
Roasted Skagit potatoes
Glazed carrots
Barbecued beef tenderloin topped with sautéed leeks and shitake mushrooms
Barbecued halibut with a fresh tarragon Bearnaise
per guest
Warm homemade rolls and butter
Salad of mixed locally grown greens with 2 homemade dressings
Lightly sautéed seasonal vegetables
Barbecued wild salmon with herb butter
Barbecued pork tenderloin with a cilantro lime marinade
Roasted Skagit potatoes
per guest
Warm homemade rolls and butter
Salad of mixed locally grown greens with 2 homemade dressings
Lightly sautéed seasonal vegetables
Saffron coconut rice
Barbecued fresh halibut with a fresh mango mojo
Barbecued flank steak with a ginger hoisin marinade
Please remember that our food is carefully prepared in the kitchens of Kathy Longstreet. She uses the freshest meats, fish and poultry as well as vegetables from the Skagit River Valley. Kathy really does make her own breads, sauces, dressings and many other culinary items. Whenever possible much of the food is prepared on site to ensure that it is fresh and of the highest quality. We are very proud to have Kathy’s preparations as part of the exceptional offerings we have at The Quarry.
The menu selections are the sole property of At The Quarry and may only be used and/or reproduced in any form with permission.
