CORPORATE CATERING MENU

Hoda's traditional Hummus, fresh roasted Baba Ghanouje, Mouhamra, marinated Artichoke Hearts, Farmer's Market Village Feta cheese , zaatar Served With Seasonal Crudite Vegetables, Mixed Olives And Pita Bread

Gluten-free- fried eggplant topped with fresh pomegranate and feta cheese with fresh mint

Seasonal mushrooms , Caramelized onions topped with goat cheese & fresh herbs

Topped with goat cheese and Hood River Sliced apples

Home made Greek style grass fed Lamb served with tzatziki sauce

With tomatoes, mint and Persian cucumbers

Served on Crostini with tarragon lemon sauce topped with radishes & mint

Mozzarella , cherry tomatoes, cucumbers and olives on skewers

Pickled cucumbers, tomatoes, cream cheese, and dill served with grand central bakery rustic bread

nicely riped tomatoes, balsamic glaze, oregano, basil, olive oil and garlic

Strained yogurt cheese with a drizzle of olive oil, mint, cucumbers and tomatoes

Grand Central bakery baguette grilled in olive oil with cream cheese, salmon, arugula, capers and pickled cucumbers

Cremini mushrooms stuffed with feta and mozzarella cheese with fresh basil and spinach.

Chicken thigh marinated and sautéed in onions, cumin, ginger, garlic, turmeric, raisins, green olives & simmered in house chicken stock and garnished with fresh cilantro

Seasoned grass-fed ground beef cooked with basmati rice topped with Poached chicken breast from Mary’s Air chilled and garnished with toasted almonds, pine nuts, and raisins

Grass-fed lamb from Anderson Farm marinated and cooked to tender served on a bed of basmati rice with ground beef and topped with toasted almonds, pine nuts, pistachio, and raisins. Served with cucumber yogurt salad and grilled Vegetables

Wild Salmon marinated in lemon zest, dill, garlic, and honey -grilled on Cedar Plank with fresh herbs served with grilled seasonal vegetables and chimichurri sauce

Marinated Sea Bass with sumac and Zaatar - grilled and served with cherry tomato sauce, batata fried potatoes tossed in fresh cilantro and garlic

Topped with shallots, red wine sauce, seasonal vegetables, bulgar wheat pilaf topped with toasted pine nuts

Seasoned with fresh thyme, garlic, peppercorn, Served with a cremini mushrooms shallots pinot noir reduction gravy with herb potatoes

Chicken Kabobs, Beef Tenderloin Kabobs, Shrimp Kabobs, Salmon Kabobs, Lamb Kabobs, Kafta Kabobs and Vegetarian Kabobs

Basmati rice with Orange zest, white wine, cranberries, raisins and slivered almonds

Cooked in-house vegetable stock

Tossed in Pomegranate Molasses & smoked bacon

Marinated Zucchini, cremini mushrooms, Red onions, Carrots & Cauliflower

Yukon Gold Potatoes seasoned with fresh herbs

Local Swiss chard, kale, romaine, spinach, local cherry tomatoes, cucumbers with Oregon Hazelnuts and seasonal fruits

Finely chopped parsley, diced tomatoes, green onions, mint, olive oil, lemon juice and cracked wheat

Romaine lettuce, cucumber, tomatoes, red onions, feta cheese, black olives and pepperoncini tossed in red vinegar, lemon, and olive oil vinaigrette

Romaine lettuce, radishes, mint, cucumbers, parsley, sumac, peppers, red onions, tomatoes tossed in fresh lemon, pomegranate molasses and olive oil with house-made pita chips

Fresh spinach, farmer’s feta cheese, toasted pine nuts, red onions, cucumbers tossed in a lemon vinaigrette

Wild Shrimp, celery, dill, red onions, Dijon mustard, and lemon juice

Organic Mixed Greens with pecan, red onions, Hood river apples, or Pears in a lemon balsamic vinaigrette

Arugula Local beet salad with goat cheese topped with pistachio tossed in a honey lemon vinaigrette