Treasure Valley Event Company

accompanied by lox and assorted cream cheeses

accompanied by marionberry yogurt mousse

served with nonfat, 2% and whole milk

assortment of fresh baked breads, croissants, scones, biscuits and muffins served with blackberry butter and fruit preserves

assorted freshly squeezed citrus juices

with accompaniments

marinated in mimosa reduction

with marionberry yogurt mousse

crisp romaine lettuce, mandarin orange segments and candied almonds tossed in sweet citrus vinaigrette

fresh spinach, pomegranate and blueberries tossed in fresh berry vinaigrette

fusilli pasta with italian salami, provolone, marinated vegetables, roasted peppers and fresh basil dressed in white balsamic vinaigrette

assortment of fresh croissants, scones, biscuits, muffins, and quick breads served with fruit preserves and blackberry butter

idaho russet potatoes roasted with trio of peppers and pearl onions

red potatoes whipped and stuffed with fresh chive, smoked bacon and creme fraiche

french toast roundlets topped with savory sausage and fresh sage or maple mousse and fresh berries

english muffins topped with canadian bacon and perfectly poached egg; served with our chef's own hollandaise

crab lorraine; bacon, tomato and chive; and fontina-herb

apple wood smoked bacon and plump sausage links

sea salt and cracked pepper encrusted prime rib roast

made to order omelet station stocked with fresh meats, cheeses, vegetables and herbs. includes 2 hour chef charge

made to order belgian waffles with vermont maple syrup, fresh berries and whipped cream includes 2 hour chef charge

with basil cream and homemade croutons

shredded roasted chicken, carrots, celery and onion with homemade herbed dumplings

with asparagus, chardonnay and cream

beef consume with sweet onions served with swiss cheese toast points

crisp romaine lettuce, mandarin orange segments and candied almonds tossed in sweet citrus vinaigrette

crisp romaine lettuce, freshly grated parmesan and homemade croutons with tangy house caesar dressing; add chicken or shrimp

fresh tomato, mozzarella and basil drizzled with extra-virgin olive oil, cracked pepper and sea salt

day old tuscan bread, tomato, red onion, fresh basil and cucumber married with a simple vinaigrette

citrus marinated pork roast, tomato, pickle and fontina cheese spread with our own cuban dressing; grilled panini style

hand carved prime rib roast, fried onion straws and swiss cheese served with au jus

grilled chicken on ciabatta bread with smoked bacon, lettuce, tomato and onion

spinach wrap spread with herbed chevre, grilled portabella mushrooms, roasted peppers and arugula

prosciutto, cantaloupe, mascarpone cheese and basil served on a toasted bagel

alaskan salmon and cous cous with carrots, onions, peppers, shitake mushrooms and fresh basil

linguini with grilled breast of chicken, artichoke hearts, garlic, onion and bell peppers served in chardonnay cream

penne pasta baked in provolone, mozzarella, sharp cheddar and colby-monterey jack cheese baked to perfection

roasted petite half chicken with mushrooms, onions and tomatoes in an herb-wine reduction

sirloin steak crusted in black and white peppercorns and finished with a brandy and shallot pan sauce

tender filet mignon with roquefort cheese and a port wine reduction

grilled rib eye steak over bed of roasted fennel and topped with anise-basil butter

thin strips of marinated flank steak served over japanese wasabi sauce

beef short ribs slowly braised in red wine and vegetable mirepoix

skirt steak rolled with mushroom duxelle

veal shanks braised in white wine, tomatoes, onions and carrots

seared tender veal cutlets deglazed with white wine, lemon, capers and butter

veal cutlets with provolone cheese and prosciutto finished with white wine sage reduction

chicken breast topped with pancetta and sweet vermouth sauce

grilled chicken breast medallions and mushrooms with marsala wine sauce

quartered chicken roasted in 40 cloves of garlic

breast of chicken stuffed with dungeness crab, mascarpone, onion and fresh herbs served with a lemongrass beurre blanc

chicken breasts, pears and raisins cooked in sweet balsamic reduction

dark chicken meat prepared with garlic, spices, tomatoes, red peppers and white wine

thick cut pork chop stuffed with bread dressing and gorgonzola cheese

pork tenderloin medallions glazed in a soy-orange sauce

loin of pork roasted in fresh squeezed citrus juices and mint

dungeness crab, mussels and scallops; rolled in a thin crepe and baked in cream sauce

entree sized dungeness crab cakes topped with red pepper mousse

orange scented salmon filet served with cranberry compote

potato encrusted halibut served with roasted red onions and fennel

jumbo scallops sauteed with blackening seasonings and vegetables and served over a buttery angel hair pasta

crepes filled with ricotta and seasoned roasted vegetables topped with marinara and parmesan

carrots, turnips, zucchini, red pepper and sweet potatoes prepared in saffron and curry and served over cous cous

linguini pasta tossed in basil pesto; garnished with fresh basil and pine nuts

orzo pasta with roasted vegetables, olive oil and jerk seasonings

grilled flatbread pizza with choice of toppings

seasonal selections

with red pepper oil

pasta tossed in garlic and hot oil

with champagne dipping sauce

with smoked salmon and creme fraiche

with onion marmalade over garlic crostini

with cranberry gelee

with roasted red pepper mousse

with chicken chili

with port roquefort and brandy peppercorn

with spicy plum sauce

with wasabi cocktail sauce

with herbed cheese and sun-dried tomato or smoked salmon mousse

with olive tapenade

with herb-olive oil dip

with spicy marinara dip

with mint rock salt

with lemon bechamel

with andouille sausage

with artichoke tapenade

with caramelized onion and feta cheese

with dungeness crab dip

with marionberry yogurt mousse and champagne syrup

dungeness crab dip, hummus and herbed cheese and olive oil dip, served with assorted vegetables, pita triangles, hand cut potato chips and endive leaves

chef's whim of italian cured meats, assorted olives, cheeses and marinated vegetables

imported and domestic cheeses with crackers and fruit garnish

assorted house roasted cold cut meats with assortment of dinner rolls

oysters on the half shell, smoked salmon, dungeness crab legs, pan seared scallops and jumbo prawns on ice served with wasabi cocktail sauce and fresh lemons

a beautiful stainless fountain flowing with your choice of caramel, milk, dark or white chocolate. served with strawberries, pineapple, bananas, apples, pound cake, graham crackers and belgian marshmallows

penne, linguini and angel hair pastas tossed to order in bolognaise, pesto or olive oil. served with grilled chicken breast strips, bay shrimp, meatballs, fresh basil, parmesan, pine nuts, onions, art

strips of chicken, beef or bay shrimp, snow peas, onions, peppers, scallions, broccoli and shaved carrots tossed to order in spicy teriyaki, traditional stir fry or orange sauce and served over steamed

large idaho bakers with whipped butter, sour cream, fresh chives and smoked bacon bits

field green mix, baby spinach, and iceberg lettuce with cucumbers, onions, tomatoes, shredded carrots, beets, sunflower seeds, fresh berries, mandarin oranges, slivered almonds, assorted cheese cubes

pan fried corn tortillas filled with choice of grilled chicken, fish or steak strips and topped with choice of shredded lettuce, cabbage, diced onion, shredded cheddar, refried beans, diced tomato, gu

served with sweet whipped cream

served with fresh berries and triple berry coulis

with orange scented ganache and grand marnier whipped cream

mint chocolate mousse served with whipped cream and fresh mint sprigs

pumpkin cheesecake with gingersnap crust and cinnamon cream

lavender infused, cappuccino and traditional vanilla bean

trifle of raspberry, white chocolate mousse, almonds and ladyfingers

fresh strawberries dipped in white, milk and dark chocolate

milk chocolate cake filled with warm molten chocolate

assortment of beautifully displayed fresh baked cookies

choice of milk, dark or white chocolate with pound cake, strawberries, pineapple, bananas, cookies and belgian marshmallows for dipping, add

served with fresh baked buns, lettuce, tomato, onion, pickle, relish, mustard, ketchup and mayonnaise

with assorted butter toppings

with apple wood bacon and grilled shallots

with fresh rustic breads and vegetables

cooked in hot peanut oil and served with soy wasabi, béarnaise, dijon mustard and port wine sauce

with milk, dark or white chocolate served with fresh

with balsamic reduction, topped with basil foam

with red pepper mousse

with washington apples, chevre and raspberry vinaigrette

with olive oil, balsamic vinegar and roasted garlic

with rustic italian bread, tomatoes, basil, onions and cucumber

with grilled onion, pancetta and spicy marinara

with mussels, clams and scallops rolled in crepes and cooked in cream

served with peruvian blue potato fries

with roasted pepper aioli

served with blue corn tortilla chips

with mandarin oranges and red onion

with magenta butter

with citrus-fennel sauce

with pink cream cheese frosting