
Specialty Foods & Wines
Cannon Beach, OR. 97110
ph: 503.436.8555
cell: 503.440.2793
free: 1-877-436-EVOO (3866)
fax: 503.436.8999
info@evoo.biz
Cannon-Beach.net Partner
Facebookcatering
There’s always something to celebrate, and food is usually at the center of your plans. Let us take care of the details that make yours a stress free and memorable event! On or off premise, with or without our service staff, we customize to fit you.
Our chefs have experience catering candlelight dinners for two to corporate lunches for thousands. We offer customized menus to ensure your satisfaction. We offer you stress free, one-stop planning for your event, your party, your board meeting, your executive retreat, your sales kick-off, your reunion, your spouse’s special birthday, your baby’s christening or your daughter’s college graduation.
Whether you want to use our facility or the party room at the visitor’s center, customizing your event starts with your menu. To get your creative juices flowing, take a look at some our mouth-watering suggestions.
Appetizers
Bay Shrimp and Dungeness Crab Cakes with Arugula Pesto
~
Carrot English Pea Reduction with Minted Crème Fraiche
~
Fig Purses of Goat Cheese and Pecans
~
Fresh Seared Scallops with Pea Vines, Turmeric and Virgin Poppy Seed Oil
~
Grilled Coriander Crusted Tuna with Daikon Radish and Summer Kim Chee Slaw
~
Zucchini Blossom and Peppered Beignets served with House Made Cream
~
Spring, Mint Crusted Lamb Kabobs with Citrus Relish
~
Desserts
Syrah Infused Pears with Burnt Creme
~
Blueberry and Vanilla Bean Custard Tart
~
Triple Coconut Crème Pie
~
Peach and Caramel Tartlet
~
Entrees
Mediterranean Roasted Halibut with Figs and Preserved Lemons Lightly Braised Rainbow Chard with Orange Cinnamon-Coriander Spiced Basmati Rice
~
Roasted Loin of Lamb with Pomegranate Reduction, Roasted Barley Pilaf, Grilled Asparagus and Sautéed Fiddle Head Ferns
~
Pan Smoked Free Range Chicken with Roasted Corn and Saffron Broth, White Bean and Spring Morels, Lemon-Garlic Braised Greens
~
Salads
Hydroponics Watercress, Almonds and First Crop Strawberry Vinaigrette
~
Baby Mache and Arugula Salad with Quince Balsamic Vinegar & Chevre Noisette
~
Oven Dried Tomato Salad with Baby Lettuces and Shaved Fennel with Meyer Lemon Vinaigrette
~
Vegetarian Entrees
Roasted Squash with Baby Golden and Striped Beet
~
Herb Infused Legumes
~
Purple and Yellow Finnish Potato Gaufrete
~
Hearty Greens with Garlic and Vegetable Reduction
~

