Epicurean Fare
Chef Codding enjoys working with local purveyors to create a menu of small plates, savory sandwiches, colorful salads and seasonal specialties.
He will work side by side with the families to create the perfect menu for your special day.
Meet the Chef
Chef Jason Codding
Chef Jason began his culinary career in Evansville, Indiana. His increasing culinary clout eventually earned him a position among the chef ranks. Having held positions in several parts of the country, including Minnesota, South Carolina, Las Vegas and Indiana, he has developed a broad understanding of regional cuisine ultimately creating a stronger appreciation for the bounty of the Pacific Northwest.
He cooked at Anthony's Home Port, Point Defiance in Tacoma, then moved on to Salish Lodge & Spa where he worked closely with the executive chef and culinary team to deliver The Dining Room's renowned cuisine.
At the Bluff, he enjoys working with local purveyors to create a menu of small plates, savory sandwiches, colorful salads and seasonal specialties.
Dinner Buffet
Choice of two salads, sides & entree
SUMMER SALADS
| Caprese Salad with Fresh mozzarella, Heirloom tomato and Basil |
| Classic Caesar with Romaine Hearts, Herb Croutons and Shaved Parmesan Cheese |
| Watermelon Salad with Pickled Watermelon Rind, Arugula, Cucumber and Feta Cheese |
| Greek Salad with Olives, Pepperoncini, Red Onion and White Beans |
| Asparagus and Mushroom Salad with Sauce Girbich |
SIDES
| Summer Garden Succotash |
| Glazed Baby Carrots |
| Garlic Green Beans |
| Summer Squash Medley |
| Herb Roasted Red potatoes |
| Garlic Confit Whipped Potatoes |
| Curried Yam Pave |
| Vegetarian Risotto |
ENTREES
| Grilled Beef Tri Tip and Chimichurri Sauce |
| Roasted Chicken Breast with Mango Chutney |
| Pan Seared Salmon Fillet with Lemon Caper Beurre Blanc |
| Red Wine Braised Short Ribs with Natural Jus |
| Herb Rubbed Pork Loin with Apricot Brandy Sauced |
| Alaskan Halibut (market Price) with Green Curry Sauce |
| Whole Roasted Beef Tenderloin with Sauce Au Poive |
| Ellensburg Rack Of Lamb with Sour Cherry Sauce |
Hors d’oeuvres
COLD SELECTIONS
| Mediterranean Goat Cheese Crostini, Onion Jam, Fresh Herbs |
| Rosemary Caprese Skewer with Fresh Mozzarella, Cherry Tomato and Crouton |
| Smoked Salmon and Cucumber Roulade |
| Prosciutto Wrapped Melon with Lavender Honey |
| Ahi Tuna Poke on Crispy Plantain Chip |
HOT SELECTIONS
| Bacon Wrapped Chorizo Stuffed Dates with Piquillo Pepper Sauce |
| Duck Confit Slider on Hawaiian Roll with Whole Grain Mustard Aioli |
| Grilled Citrus Prawn Skewers |
| Korean Marinated Beef Bulgogi Satay |
| Kobe Beef Slider with Bacon Jam and Beecher’s White Cheddar |
DISPLAYS
| Seasonal Fresh Fruit |
| Grand Cheeses of the World |
| Strawberry Baked Brie with Crostini |
| Antipasto Platter |
| Poached Shrimp with Cocktail Sauce |
Note
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Outside catering services are acceptable with approval.
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Culturally specific food/cuisines are considered exceptions; however, it should be communicated to the venue.
