Catering Served Dinner Specialties
These dinner specialties are served with seasonal salad greens, butterflake rolls, chef's choice dessert, regular and decaffeinated coffee, tea and lemonade.
Chicken
Barbecue Chicken $17.95
Half a Washington chicken broiled with our house Bourbon Barbecue sauce with baked beans, fresh seasonal vegetables and corn bread with whipped honey-butter.
Chicken Phyllo $19.95
Boneless chicken breast stuffed with a chicken, garlic, cream and herbs mousse and then baked in flaky Phyllo pastry. Served on a bed of sauce Mornay with fresh seasonal vegetables and roasted red potatoes.
Chicken Marsala $19.95
Boneless breast of chicken topped with a rich Marsala wine and mushroom demi-glace. Served with fresh seasonal vegetables and wild rice pilaf.
Chicken Cordon Bleu $19.95
Chicken breast stuffed with smoked ham and Ementhaler Swiss cheese, then breaded and roasted. Served with sauce Supreme, roasted garlic whipped potatoes and fresh seasonal vegetables.
Beef
Sauerbraten $19.95
Marinated beef roast -- tender and quite tangy. Enjoy this German favorite with fried red potatoes, sauerkraut and rotkohl.
Veal Oscar $21.95
Enjoy this classic with asparagus, crab and hollandaise sauce.
Beef Wellington $23.95
Tenderloin steak with mushroom duxelles and herbs wrapped in puffy pastry and finished in the oven. Accompanied by steamed vegetables and parsley potatoes.
Tenderloin Medallions with Maderia Mushroom Sauce $22.95
Tenderloin slices dredged in season flour and quickly sautéed, served with mushroom and Maderia reduction sauce accompanied by duchesse potatoes and seasonal vegetables.
Seafood
Mahi Mahi Raspberry $19.95
Grilled Mahi Mahi sauced with a Raspberry beurre blanc on a bed of wild rice pilaf and served with dilled baby carrots.
Baked Pacific Salmon $20.95
With wine, lemon and dill. Served with wild rice pilaf, fresh seasonal vegetables.
Walnut Encrusted Halibut $21.95
Halibut filet rolled in herbed walnut crust and oven roasted. Topped with lemon buerre blanc and accompanied by wild rice and steamed vegetables.
Red Snapper in Parchment $20.95
Snapper filet topped with jardinière vegetables, wine, lemon and herbs, then pocketed in parchment and roasted. Accompanied by spiced basmati rice.
Stuffed Filet of Sole with Lobster Sauce $21.95
Sole filet wrapped around crab and Chilean shrimp, then topped with rich lobster sauce. Accompanied by dilled baby carrots and wild rice pilaf.
Pork
Stuffed Pork Chops $19.95
Large, tender pork chops stuffed with a savory sage dressing. Topped with caramelized tomato demi-glace and sautéed mushrooms. Served with twice-baked potatoes and fresh seasonal vegetables.
Apple Stuffed Pork Loin $21.95
Tender pork loin stuffed with Washington apple and herbs, oven roasted. Served with roasted garlic whipped potatoes and a rich mushroom demi glace.
Vegetarian
Broiled Veggie Brochettes $17.95
Red & green bell peppers, red onion, zucchini, button and crimini mushrooms, eggplant and tomato skewered, drizzled with olive oil and herbs then flame broiled to sweet perfection. Served atop a bed of white and wild steamed rice with barley and garbonzos.
Baked Acorn Squash $19.95
Stuffed with spicy red beans and rice made with garden burger crumbles, accompanied by maple baby carrots.
A single entrée choice is recommended for your entire group to ensure faster service. For groups over 20 a choice of two entrées is possible as long as the catering department knows how many of each entrée is requested 3 business days prior to the date of service. Please place an indicator of the entrée choice at each place setting. Please designate those requesting vegetarian entrées as well.
Applicable 8% sales tax and 18% service charge will be added to each listed price.
Prices subject to change.
Chef
Timothy Wick
Reservations:
(509) 548-8000
Catering
office: (509) 548-7000 x 410
tim@icicleinn.com
