Weddings

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Source Weekly
Oregon Bride Magazine
Oregon Bride Magazine 2020
Style Me Pretty

Plated service

The most formal of the three service types, plated service allows guests to enjoy their food without having to get up. A server will bring out beautifully plated meals directly to the table.Everything is pre-portioned and can be expertly plated for a “foodie” experience. It’s most costly because you will need 1 server for every 8 guests and larger kitchen staff for plating. (this is available for smaller groups and only if the venue equipment allows)

Family style service

encourages conversation, helps pace the meal and ultimately brings your guests together. After cocktail hour, guests will sit down to pre-set tables and not have to worry about getting back up. The food is served table-side presented on platters or bowls to be passed around between your guests at each table(usually tables of 8). There are variations where salad or one of the appetizers can be individually plated. Helps making your guests experience even more memorable. A bit more staff is needed here than say, a buffet. This ensures guests get fed around the same time and servers can give each table the attention they need. Platters, bowls and serving utensils included in the price.

Buffet style service

This style consists of platters or chafing dishes of foods artfully arranged on stand alone buffet tables. Guests usually move along the buffet line and serve themselves or an attendant will assist with the main courses. When their plates are filled, guests take them to a dining table to eat. Servers usually provide tableside beverage service. This style of service allows for a little bit lower staff costs but longer dinner time even with a two sided buffet line, you will have people lined up to take their turn.

Wedding Menus

Family style, Buffet, Plated

Wedding Option 1

Includes: One salad, one side, one vegetable, one entrée, rolls & butter

Wedding Option 2

Includes: two appetizers, one salad, one side, one vegetable, two entrée, rolls & butter

Wedding Option 3

Includes: two appetizers, fruit arrangement, seasonal crudité tray with yogurt ranch, chef’s selection of domestic and international cheeses, artisan rolls & butter, one salad, one starch, one side, two entrees

Wedding Option 4

Includes: three passed appetizers, fruit arrangement, seasonal crudité tray with yogurt ranch, chef’s selection of domestic and international cheeses, artisan rolls & butter, one salad, two starches or two vegetable, two entrées

Our catering services cost between $35 and $100 per person (includes service staff, catering fees, etc.)

*changes and custom orders welcome

APPETIZER CHOICES

Korean style Pork Belly Lettuce Cups

White Cheddar Tartlets

mushroom, caramelized onions

Seared Ahi Tuna

wasabi cream and blue chips

Mini Kimchi Hot Dog

beef frank, sweet chili mayo, kimchi and bun

French Onion Stuffed Mushrooms

with melted swiss

Bite Sized Crab Cakes

with lemon gremolata

Fresh Mozzarella Salad Skewer

fresh mozzarella, roasted pepper, country olive, cherry tomato

Pimento Cheese and Candied Bacon Tartlets

Bacon Wrapped Shrimp

black pepper glaze

Buffalo Chicken Lollipops

with blue cheese crumbles

Mini Chipotle Chicken Tamales

Bite Size Beef Wellington

mushroom and horseradish cream

Lava Chicken

with jerk sauce

Sliders (Beef, Pork or Chicken)

Beef Sausage in Puff Pastry

with stone ground mustard

Lime and cilantro shrimp

and charred tomato salsa

Mac and Cheese Bites

Brie and Apricot Pastry Bites

Thai Salad Rolls

with peanut dipping sauce

Adobo Chicken Skewers

with cilantro-lime crema

Avocado deviled eggs

with serano wheel

Greek meatballs and Romanesco sauce

Gruyere Mushroom and Caramelized Onion Bites

Vegan roasted cauliflower buffalo flatbread

Vegan roasted cauliflower BBQ flatbread

Salad Choices

Garden Salad

spring mix, cucumbers, tomatoes, shaved carrots and red onions with your choice of balsamic mustard, herbed ranch or lemon caper

Spinach Salad

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

Spear Caesar Salad

pulled croutons, parmesan cheese and homemade creamy caesar dressing

Wedge Crisp Bacon Salad

cherry tomatoes, blue cheese crumbles, fried shallots and baby iceberg lettuce with buttermilk ranch dressing

Entree Choices

balsamic roasted chicken

herb pan gravy, teardrop tomatoes, and pearl onions

chicken florentine

boneless chicken breast topped with sautéed spinach, roasted garlic, mushrooms and melted mozzarella

fontina, thyme, and prosciutto stuffed breast of chicken

served with a roasted red pepper cream sauce

chicken piccata

with lemon caper butter sauce

grilled tri-tip

with creamy horseradish

grilled kalbi ribs(Korean style shot-ribs)

 

London broil

grilled flank steak in a pinot noir demi-glaze

baked stuffed pork chops

with sage stuffing and crisp pork belly

bacon and brown sugar glazed pork loin

 

grilled wild king salmon

 

pesto crusted wild king salmon

citrus-butter sauce and blistered teardrop tomatoes

harvest stuffed portobello mushroom

wheat berry, kale and butternut squash with toasted walnut cream

white lasagna

woodland mushroom duxelles, baby spinach and roasted garlic cream

polenta cake

polenta, layered with pan seared vegetables topped with caprese salad and balsamic reduction

Side Choices

twice baked potatoes

roasted multi colored baby potatoes

mashed Yukon potatoes

bistro wild rice pilaf

buttered orzo pasta with pesto and woodland mushrooms

scalloped potatoes with Oregon white cheddar

Yucatan style black bean and quinoa pilaf +$1

sweet potato and red bell pepper hash

Vegetable Choices

green beans with fried garlic and crisp bacon

roasted carrots with toasted almonds

herb tossed broccoli and cauliflower florets

medley of vegetables with fresh herbs

Brussels sprouts with crisp bacon

saffron and honey glazed root vegetables

chef’s choice grilled seasonal vegetables

Stations

PASTA BAR $17

tomato marinara, Italian sausage, and penne pasta
chicken carbonara with spaghetti, peas, and prosciutto
cavatappi noodles with mushroom alfredo sauce
spear romaine caesar salad
balsamic roasted vegetables
garlic bread sticks

TAQUERIA BAR $20

choose two meats

pork al pastor, chicken verde, chicken tinga or marinated steak skirt with warm corn and flour tortillas
pico de gallo
shredded lettuce
mixed cheese
drunken pinto beans
spanish rice
chips and salsa

BARBECUE BUFFET $27

choose 2: baby back ribs, kalbi ribs, smoked brisket, pulled pork, beer hall quarter chicken, BBQ chicken, grilled vegetable kabob
choose 2: scalloped potatoes, garlic mashed potatoes with bacon, Bowtie potato salad, mac & cheese
served with: baked beans, cole slaw, homemade cornbread or rolls

SEAFOOD BAR (MARKET PRICE)

oysters on a half shell
singles, 1/2 dozen, a dozen or more
ale beer steamed clams
singles, 1/2 dozen, a dozen or more
jumbo shrimp boil
peel & eat shrimp

***drop off available and quoted based on location, includes disposable plates, cutlery, napkins and set up

How to book with us:

l

Submit the form below. More info the better.

w

Connect over the phone or in person.

i

Receive proposal, review, adjust, approve

R

Sign the contract and send a deposit (on large events only).

Plan Your Event Today!

2 + 3 =

 

Bowtie Catering Co.
61147 Hwy 97
Bend, OR, 97702