Buffets are a great way to showcase a variety of flavors for your guests to pick and choose from. You can opt to have a single entrée buffet which is $10.95-$11.95 per person. Or you can have two entrées for $13.95-$14.95 per person. Both options include offerings of green salad, seasonal vegetable sides, homemade bread, and desserts. (For simpler lunches please refer to our box lunch or sandwich buffet lunches.)

You may add beverage service of mango lemonade and ice tea for $1.00/person or bottled water and sodas (both regular and diet) for $1.50/person.

If requested, service can be made available for $22.50 per hour per individual server. Chef or sous chef services are $25.00 per hour as well as bartender service. A 18% service fee is included for food and service. Paper plates and plastic ware can be purchased at cost are included in the cost. Rental of real dinnerware is available and can be coordinated by Tate and Tate Catering. Rental dinnerware requires service personnel to be present.

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FISH SELECTIONS

Maple Brined and Smoked Salmon
Filet of salmon brined in lemon, garlic, maple syrup and other flavorings. The fish is pan seared to a smoky finish, which creates a beautiful crisp glazed surface. Mango glaze.

Chinook Salmon in Four Peppercorn Crust
During his time as Executive Chef of the Heathman Hotel in downtown Portland, Oregon, this dish became a signature hallmark for Chef Tate. Salmon filets are topped with a mixture of garlic, lemon and black pepper, that when broiled, forms a savory crust. Served with a reduction of white wine and white wine vinegar seasoned with garlic, black peppercorns, shallot, fresh thyme and finished with Eberhard’s cream and butter.

Broiled Chinook Salmon with Roasted Yukon Potatoes and Grilled Vegetables
Fresh, Oregon coast salmon fillet broiled with lemon and fresh chives. Served on a bed of grilled seasonal vegetables, roasted Yukon potatoes. Seasoned with a light, basil vinaigrette.

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CHICKEN SELECTIONS

Chicken, Cheese and Red Bean Enchiladas
To make them more vegetable friendly, a medley of sautéed squash, bell peppers, mushrooms, tomato, onions and red beans are included in these chicken enchiladas. Finished with a simmered red chili sauce and topped with pepper jack and cheddar cheeses.

Green Chili Chicken Enchiladas
Corn tortillas filled with chicken breast, sweet peppers, tomato, sour cream and almonds. Finished with a unique green picanté sauce made of fresh roasted peppers and tomitillos. 

Chicken Picatta 
Chicken breast pounded thin then dipped in seasoned flour then brushed with a light egg wash. Seasoned with fresh herbs and parmesan cheese then quickly browned in olive oil. The chicken finishes cooking in the oven and is then garnished with a lemon flavored sauté of onion, caper and mushroom.

Shanghai Honey Glazed Chicken 
One of George’s signature delights. A special blend of oriental marinade and honey glaze over broiled lean chicken. Served atop a bed of oriental vegetables and lightly curried rice. 

Sautéed Chicken and Proscuitto with Polenta
Chicken breast that is marinated in dry Marsala, then sautéed in olive oil with mushrooms and onion. The sauté is then deglazed with Marsala and seasoned with basil and oregano. 
This dish can also be prepared in a Basque fashion using mushrooms, tomato, sweet peppers and Linguicia sausage. Both styles are served over polenta, or rice.

Chicken Santa Fe
Chicken seasoned with chili peppers, grilled and dressed with a smoky red enchilada sauce, finished with pepper jack and cheddar cheeses. Served over a bed of red beans and sautéed summer squash.

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BEEF AND PORK SELECTIONS

Classic Lasagna 
Hand made pasta layered with roasted vegetables, fresh tomatoes, ricotta, mozzarella and parmesan cheeses. The Bolognaise sauce is seasoned with oregano and perfectly finishes this dish. 

Vegetarian Lasagna 
The perfect dish for those late summer roasted vegetables. Summer squash, eggplant, spinach, and fresh local tomatoes coated with a vegetable tomato sauce seasoned with oregano. Pasta is hand made and fresh. Ricotta, mozzarella and parmesan cheeses are layered throughout.

Smoke Roasted Pork Enchiladas in Red Chili Sauce 
Slow roasted pork tenderloin seasoned with peppers and chilies, and wrapped in flour tortillas. Finished with a sauce of simmered dried Ancho chilies, tomato and just a touch of cocoa. 

Beef Scotch Tender Braised in Red Wine
This is an unusual, but versatile cut of beef often used for sauerbraten or pot roast for its leanness. The beef is simmered slowly with hearty vegetables and a good brown stock. The strained stock is then reduced with a deep red wine and further thickened by a brown roux. This dish is finished with roasted russet potatoes, and more seasonal vegetables. 

Beef in Marsala or Red Wine
Sliced top sirloin sautéed with mushrooms in a rich Marsala demi glace. Served on a bed of rice pilaf.

Classic Beef Stroganoff
A sauté of tender, cut top sirloin and mushrooms. Seasoned with red wine, garlic and onion, then served over hand made pasta. Dressed with a rich brown sauce touched with a taste of Eberhard’s sour cream.

Roast Pork Loin with Mustard Rosemary Crust
This pork loin is seasoned with mustard, garlic and black pepper before roasting. Served on a bed of sautéed apples with a drizzling of seasoned pan juice from the roast. 

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FOOD DELIVERY SERVICE 
Hot Delivery Lunch Options   I   Appetizers   I   Weekly Menu

541.548.2512
1205 SW Indian Ave - Redmond, Oregon 97756
gbtate@bendcable.com

Hours of Operation:
Monday through Friday
9:00 am to 5:30 pm
Saturday
9:00 am to 4:00 pm
Catering by Reservation

Photographers:
Cascade Photography
Phil Wise
Tullis Photography
Elegant Images