Dinner

“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf

All prices estimated are subject to change based on current cost of goods, labor and availability.

Dinners

Served with salad with bread and butter and dessert

Dinner Salads

 

BURRATA CHEESE WITH BIBB LETTUCE

vine ripened tomatoes and basil oil

QUINOA AND TOASTED HAZELNUTS MIXED GREENS

with roasted butternut squash, sherry vinaigrette

Spinach

seasonal berries, toasted almond, blue crumbles, red onion with champagne vinaigrette

Spear Caesar

pulled croutons, parmesan cheese and homemade creamy caesar dressing

Wedge

crisp bacon, cherry Tomatoes, blue cheese crumbles, fried shallots and baby iceberg lettuce with buttermilk ranch dressing

Dinner entrees

Fish and Chicken

Smoked Gouda and Italian Kale Stuffed Chicken Breast

with caramelized onion soubise

Chicken

pan seared chicken with creamy mushroom sauce and toasted pine nuts

Salmon

grilled wild alaskan salmon, bourbon whiskey cream, red onion and bacon jam

Baked Wild Alaskan Salmon

smoked tomato-saffron sauce and preserved lemon lemon gremolata

Beef and Pork

Beef

marinated tri-tip served with creamy horseradish

Herb and Garlic Roasted Rib Prime

served with creamy horseradish

Slow Roasted Pot Roast

with caramelized onions and dark ale gravy

SLOW BRAISED BONELESS SHORT RIBS

with a port wine reduction

Red Wine Braised Pork Shoulder

with dried cherry pan jus

Bacon wrapped Pork Loin

with black coffee and maple gravy

Vegetarian

Stuffed Portobello Mushroom

with walnut, peppers and and cashew cream

Roasted Vegetable Lasagna with Mama Lil’s Peppers

and tomato-basil marinara

Polenta cakes

with smoked tomato fondue and mushrooms (vegan)

PRIVATE CHEF DINNERS

8 to 25 guests, plated dinner, includes plates, cutlery, water glass, cloth napkin

Menu 1

Hors d’ oeuvres

dill crepes and smoked salmon

pork belly Lettuce cups with english cucumber and radish slaw

 Salad

 alker family farms salad greens, green apple, pomegrante seeds, toasted pine nuts and sherry vinaigrette

Entree

roasted chicken breast quarter, whipped yellow potatoes, rustic bread crouton, alker family farm root vegetables and herb pan jus

Dessert

salted caramel apple galette and house made vanilla ice cream

Menu 2

Hors d’ oeuvres

mushroom arancini, melted garlic and fresh grated parmesan 

vadouvan-yogurt marinated chicken skewer with preserved lemon chutney

Salad

little gem salad, grapefruit, pickled red onions, green goddess dressing and fresh grated parmesan

Entree

king salmon fillet, cauliflower puree, sauteed alker family farm harvest greens, crips pork belly and cranberry gastrique 

Dessert

Coconut Cream Pie Parfait

Menu 3

Hors d’ oeuvres

steakhouse deviled eggs

antipasti skewers (a bit different from the ones we offer)

Salad

wedge salad, baby bibb lettuce, tomato, blue cheese crumbles, crisp bacon, buttermilk-herb dressing and fried shallots 

Entree

rib eye steak, olive oil poached baby potatoes, cipollini onions, baby turnips and salsa verde

Dessert

chocolate hazelnut icebox cake

SIDES

Starches

  • roasted fingerling potatoes
  • mashed Yukon potatoes
  • bistro wild rice pilaf
  • herb, spinach, sweet potato and butter orzo pasta
  • white cheddar scalloped potatoes
  • grilled chive polenta cake

Vegetables

  • green beans with fried garlic and crisp bacon
  • roasted multicolored carrots and broccoli
  • medley of vegetables with fresh herbs
  • asparagus with crisp bacon
  • saffron and honey glazed root vegetables

How to book with us:

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Bowtie Catering Co.
18575 SW Century Dr
Bend, OR, 97702