Click Here for Printable Menu

WEBSITE MENU 05/14/2012
Please know that while we try to maintain a variety of options for quick grab and go, if there is something specific you want, please give us 24 hours notice. We also request 24 hours notice for our plated entrees.
Specialty salads
• Sante Fe’ Chicken and Avocado Salad 6.50
• Pesto Penne Pasta, Romaine & Rosemary Chicken 6.50
• Maple brined salmon salad 7.50
• Chop Salad Turkey, salami, tomatoes, provolone, 6.50
shredded Asiago, garbanzos, romaine, scallions & olives
with our basil vinaigrette
• Grilled Tandoori chicken & Mango salad 6.00
• Grilled chicken Greek salad 6.00
• SW. Grilled Steak salad 7.50
Shell beans, corn and Pepper jack cheese with greens underlying a nice portion of spicy grilled Tri Tip steak. Includes a roll and basil vinaigrette.

QUICK STOP MENU
Casseroles serve 2 -3 comfortably and come with appropriate starch.
Lemon Pepper Chicken with rice 16.50
Lavishly seasoned.
-Add a garden salad for 2, dressing and rolls for $3 more.
Chinook Salmon with shrimp & lemon caper butter sauce Ala carte $16.50
-Add a garden salad for 2, dressing and rolls for $3 more.
Single serving Entrée & Roll ala carte $8.50
-Chef’s choice, perfect for that microwave hot lunch.
Fresh Fruit ……. 3.75
1 pt. Soup & Roll “To Go” ………. $4.50

SPECIAL VALUE PACKAGES
Savoy Cabbage Rolls
Feeds 2 to 3 … Ala carte 12.50
Add a garden salad for 2, dressing and rolls for $4 more.
Spaghetti & Meatballs
Feeds 2 to 3 ……… Ala carte 12.50
Add a garden salad for 2, dressing and rolls for $4 more.
Three Cheese Pasta “for the Kids”
A cheesy mixture of Penne and 3 Cheeses ready for the microwave.
Feeds 2 to 3 ……… Ala carte 9.50
Soup Package: Soup (1qt.), House salad & Dressing, Fresh Bread & Dessert..$11.95

• Thai Chicken
• Purely vegetarian vegetable
• Beef vegetable w/ dill
• Cream of Asparagus and chicken
Ala carte soup $6.75 per quart with 2 rolls
$4.50 per pint w/one roll

SPECIALITY SALADS
Includes fresh baked roll and butter.

Our House Salad $2.50
Crisp romaine, vegetable and a gourmet “spring mix” of young greens with Green Goddess dressing.
Grilled Chicken Caesar $6
Crisp romaine, garlic croutons & Caesar dressing.
Greek Salad $3.75
Leafy mixed greens with a backbone of crisp romaine, tossed with cucumber, feta, black olives, red onion and tomato with a side of herbed basil vinaigrette.
Cobb Salad $6
Salad of blue cheese, turkey breast, bacon and hard cooked egg over a selection of mixed greens with an herb vinaigrette.
Chefs Salad $6
Traditional; cheeses, ham, hard cooked egg and Green Goddess dressing.
Asian Chicken Noodle salad $6.75 new change
Angel hair pasta, oriental vegetables, peanut dressing and BBQ Chicken.
Rosemary and apple Chicken Salad with Hazelnuts $6
Served over crisp romaine with fresh fruit on the side

“FAMILY STYLE” RETURNABLE CASSEROLES
Made fresh to order, these are served in returnable Pyrex baking dishes and come complete with an appropriate starch.

Please indicate the number of servings you would like when ordering:
• Large (Serves 10 to 12… 39.50),
• Medium (Serves 6 to 8… 33.00),
• Small (Serves 4 to 6… 29.50),
• Disposable Bakeware (Serves 3)… $19.75

Side of steamed broccoli for 6 $6.50
Side of roasted summer squash for 6 $6.50
Green salad, with dressing for 6 $15.00

GREEK CHICKEN
Garlic and rosemary grilled chicken breast on a bed of sautéed vegetables with a light sauce garnished with black olives, red onions, artichoke hearts and feta cheese.

ROSEMARY CHICKEN WITH FUSILLI PASTA
This is a lean dish, with a Mediterranean style, garlic, lemon and fresh rosemary marinade over breast of chicken.
Grilled, then served on a bed of curly pasta with summer vegetables and a creamy mushroom laden brown sauce.

THAI GRILLED BREAST OF CHICKEN
Served with our house rice, a lean breast of Thai marinated chicken, grilled and served with a fusion glaze of sweet, sour and spice over curried noodles with vegetables.

GRILLED PESTO CHICKEN WITH VEGETABLES
Lightly grilled breast of chicken seasoned with roasted garlic and basil.
Served on a bed of vegetarian Marinara with sautéed mushrooms, zucchini, tomatoes, bell peppers and Penne Pasta. Finished with a pesto of ground walnuts, spinach, Asiago, capers and basil.

FAMILY CHICKEN PICCATTA
Breast of Chicken pounded thin then dipped in flour and a very light egg
Wash, seasoned with fresh herbs and Parmesan cheese. Quickly browned in olive oil and finished in the oven. Garnished with a lemon-flavored sauté of onion, caper and mushrooms.

MEAT LOAF AND MASHED POTATOES
Seasoned with onion, garlic and celery then topped with a sweet tomato glaze.

ROAST PORK WITH WINTER VEGETABLES AND MASHED POTATOES
Oven roasted section of Dijon pork loin with a brown sauce laced with spicy mustard.

FAMILY WHISKEY CHICKEN
From our line of catering specialties. Breast of Chicken dipped in seasoned flour, a very light egg wash, then a mixture of semolina and fresh herbs. Quickly browned in olive oil, flamed with whiskey and finished in the oven. Served in a sauce of mushrooms, ham, and brown stock with a touch of Eberhard's cream.

OUR VEGETARIAN ENCHILADA
We like to sauté mushrooms, summer squash, spinach, and fresh tomatoes in good olive oil then layer them with rice, red beans and broccoli in roasted tomato sauce.

LO CARB BAKED BREAST OF CHICKEN IN RED CHILI SAUCE
A sort of enchilada dish without the tortilla. Chili and cumin touched chicken seared over the broiler served over a layer of bell peppers, onion and sautéed summer squash. Finished with a sauce of simmered tomatoes seasoned with dried chilies, then layered with pepper jack and cheddar cheese.

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. We like a long, slow simmer with hearty vegetables and a good brown stock. Reduce the strained stock with a deep red wine then bind with a brown roux. To finish this casserole we add roasted russets, more vegetables then send some of our red cabbage along on the side.

BAKED PENNE PASTA WITH CHICKEN
A creamy sauce of mushrooms, bacon, tossed with Penne Pasta and sautéed spinach then topped with a Piccatta style lemon chicken breast.
We finish this with many a good grate of black pepper and Asiago cheese.

GREEN CHILI CHICKEN ENCHILADA
A house favorite from the days when Barb lived in Austin.
Corn tortillas filled with grilled breast of chicken, sweet peppers, tomato and sour cream. Finished with a unique green picante sauce made with fresh peppers and tomatillos. Topped with Pepper Jack and Cheddar cheese. Tasty not spicy.

SHANGHAI HONEY GLAZED CHICKEN
One reward of being the dishwasher in the family Chinese restaurant was tending the BBQ oven. Sort of an all you could eat treat. Marinated in Hoisen, garlic, ginger, and molasses. Broiled then glazed with honey and red curry.
Served over oriental vegetables laced with ginger sauce.

OUR VEGETARIAN LASAGNA
Made with fresh pasta so that it is very light. The perfect dish for those late summer roasted vegetables, summer squash, eggplant, spinach, and fresh local tomatoes layered with a vegetable tomato sauce seasoned with fresh oregano.
Filled with ricotta, mozzarella and Parmesan of course.

OUR CLASSIC LASAGNA
Made Ricotta, Mozzarella, Parmesan and our hand made fresh pasta for a very light, yet robust, entrée. A combination of roasted vegetables, and fresh tomatoes layered with a rich and meaty Bolognaise sauce seasoned with fresh oregano.

NON-RETURNABLE “FREEZER FRIENDLY” CASSEROLES
Sometimes the day’s just so crazy, you get home and not only do you not feel like cooking but there’s no time or ingredients to cook either. Well, maybe eggs, but really ugh. So, enhance your delivery or pick one up at our retail location, with something quick and easy for that next time from Tate and Tate.

Choose from any of our classic favorites, as listed above, all in non-returnable packaging ready for the microwave or oven, all complete with appropriate starch. new change
Small freezer feeds 2-4 —$19.75
Regular freezer feeds 4 -6 — $27.00
Large freezer feeds 8 -10 -- $39.50

SINGLE SERVING ENTREES
Our menu of ready cooked, china plated, individual sized dinners.
Microwave Ready in Three to Five Minutes
Remember, our dinners come with your choice of a dessert, soup or salad and our homemade bread.

Seasonal Specials
Canadian Red Crab linguini 13.50
Something simple with a little noodle, broad pastas hides the crab, a little tomato, spinach and a touch of brandied cream sauce.

Pan seared Mahi Mahi with lemon grass 14.00
Quick brined then seared in the pan, finished with a light, spicy, Thai sauce of stock, cocoanut milk and lemon grass.

PASTA
Fettuccini with Chicken and Prosciutto 13.00
Breast of chicken is marinated in dry Marsala then sautéed in olive oil with mushrooms and onion. Then deglazed with Marsala and seasoned with fresh basil and oregano.

Chicken with Penne Pasta and spinach 13.00
A creamy sauce of mushrooms, bacon, tossed with Penne Pasta and sautéed spinach then topped with a Piccatta style lemon chicken breast.
We finish this with many a good grate of black pepper and Asiago cheese.

Shrimp and tomato Fettuccini 13.50
Large white shrimp sautéed with mushrooms, garlic and tomato then finished with a bit of Dijon based cream sauce.

Shrimp and clam linguini 13.50
A traditional white wine and clam sauce with lots of garlic and a touch of cream.

BEEF AND PORK
Chile roast beef with black beans 13.50
Here is something with a little sunshine in it.
Grilled thick beef strips in a mild red chili sauce with black beans, red rice and vegetables.

Pulled Pork BBQ plate 13.50
Slow roasted, cider braised pork served with baked beans, whipped potato, vegetables and sweet rolls for the making of small sandwiches.

Old Fashioned Pot Roast 13.50
We use our scotch tenders simmered in a sauce of brown stock, red wine, mire poix and garlic. The dish is served with whipped potatoes and a savory brown gravy.

Roasted Loin of Pork with smoky mac & cheese 13.50
Maple brined roast loin of pork served with a cider infused demi glaze on a bed of Smokey mac and cheese.

Roast loin of pork with a crust of alder smoked sea salt 13.50
A coarse grind of smoky sea salt mixed with black pepper and garlic spread over a loin of pork and roasted just juicy, served over a bed of sautéed vegetables and our brown sauce cut with a little Dijon.

Smoke roasted Tri Tip of Beef with Adobo sauce 14.50
What has become a signature summer dish for our catered events.
Marinated in Dijon, garlic and bourbon. Marked on the broiler then finished in the smoker. The sauce is a base of red enchilada mole’ turned with a touch of BBQ and a finish of demi glace.
SEAFOOD

Maple brined smoked Salmon 14.50
I brine the filet overnight in a solution of lemon, garlic, maple and some other things. Remove it to air dry then pan sear and smoke finish. Comes out with a crisp glazed surface, a slightly lemon maple flavor and a smoky backdrop. Served with a tangy
mango and sweet pepper glaze.

Our Four Peppercorn Crust Chinook Salmon 14.50
Also known as my “Black Salmon”. One of my Heathman Hotel signature dishes published in several prominent culinary rags. Marinated, broiled then coated with a toasted crust of four types of cracked peppercorns, garlic, butter, lemon zest and white breadcrumbs. Served with a lemon butter sauce.

Baked salmon with shrimp and tomato 14.50
We place the salmon with a little white wine, butter and fresh herbs and flash it in the oven then finish it with a sauté of shrimp, tomato and summer vegetables.

Salmon with fresh basil pesto 14.50
A roasted walnut and basil pesto coating a fillet of fresh salmon simmered over the broiler. Served on a bed of sautéed summer squash and tomato.

CHICKEN
“Zorba the Greek” Chicken 13.50
This is a rosemary and lemon grilled chicken with lots of garlic served over a bed of sautéed vegetables and garnished with artichoke hearts, sun dried tomatoes and feta cheese.

Breast of chicken cordon bleu 13.50
Flattened chicken breast filled with a mixture of Swiss cheese, ham and a Dijon chicken mousse, layered with fresh spinach, breaded, browned and baked.
Finished with a sauce of lemon and capers bound with a touch of Eberhard’s sweet cream.

The One and Only Whiskey Chicken 13.50
Whole breast of chicken sautéed with mushrooms, onion and a bit of ham. Deglaze the pan with bourbon (away from the fire so the bottle doesn’t risk blowing up), cream and Dijon. Reduce and finish the chicken in the sauce.

Breast of Chicken Piccatta 13.50
The real thing. Pounded thin then dipped in flour and a very light egg wash seasoned with fresh herbs and Parmesan cheese. Quickly browned in olive oil and finished in the oven. Garnished with a lemon-flavored sauté of onion, caper and mushrooms. Accept no substitutes.

Individual Shanghai Honey glazed chicken 13.50
This is a single portion of our popular casserole.
It’s a remnant from the Oriental restaurant I grew up in. Marinated in Hoisen, garlic, ginger and molasses. Broiled then tossed with oriental vegetables and served over lightly curried rice.

SPECIALITY ITEMS

Red Chile pork Enchiladas 13.50
Red chilies with tomato style sauce and with our smoke roasted pork.

New Orleans style Shrimp & Chicken 13.50
A little Creole. Andouille sausage, browned garlic, onion and celery simmered with tomato. To which I add cubes of sautéed chicken breast, greens and shrimp.
Served over rice and it’s slightly spicy.

Red Bean and beef enchilada 13.50
Slow braised beef mixed with sweet peppers and chilies, a bit of cheese and sour cream in corn tortillas with our house “red” sauce.

Green chili Chicken Enchilada 13.50
A house favorite from the days when Barb lived in Austin. Corn tortillas filled with sautéed breast of chicken, sweet peppers, tomato, sour cream and almonds. Finished with a unique green picante sauce made with fresh peppers and tomatillos. Pepper Jack and Cheddar cheese. Tasty not spicy.

OUR WEEKLY DESSERTS

Our apple cobbler with a crumble topping delight.
For four, in a disposable container $12.00;
Small (feeds 6) $20.00;
Regular (feeds 8) $27.00;
Large (feeds 12+) $38.00.
Summer fruit cobblers Market Price

Fresh Baked cookies
An assortment from our daily batch. $6.50/dozen.

INDIVIDUAL DESSERTS
(Choice of dessert is included with individual plated entrées)

Lemon Cake ala carte $3.75
Light lemony with a lemon curd filling and an Italian butter cream frosting.
Whole cake serves 10-12 $30

Rustic Apple Tart ala carte $3.75
Apples, cinnamon and sugar wrapped in our pastry dough-free form, tasty goodness.

Old Fashioned Apple Brown Betty ala carte $3.75
Simmered apples with raisins and brown sugar with cinnamon and butter croutons.

Carrot Cake ala carte $3.75
Cream cheese and walnut frosting. Whole cake serves 15 $30

Lemon tart with rhubarb ala carte $3.75
Custard tart flavored with Lemon on a graham crust finished with sweet rhubarb sauce.
Whole cake serves 10 $25

Lo Fat Panna Cotta ala carte $3.75
A fall favorite, an egg less, gelatin bound custard of sweet vanilla cream, a touch of buttermilk and a puree of mango. A reasonably lean dessert somewhat like a rich yogurt with fruit. Served with a mélange of fresh fruit.

Dark Chocolate Torte with Praline butter cream ala carte $3.75
Our very special dessert, rich and dark moistened with Orange liquor. Filled with a chocolate Ganache sweetened with Kahlua then lightened just slightly with current or raspberry preserve. Finished with a roasted pecan butter cream.
Whole cake serves 15 $30

Our menu should arrive via email to our guest list each Sunday, God willing, or Monday morning if the weekend has been particularly long and our Sunday somewhat short. The delivery of menu entrees is available Tuesday through Saturday with some seasonal variation. Pick up of menu items and our grab and go selections is available Monday through Saturday.
Orders may be placed by either phone or e-mail, simply choose your selections and email them to gbtate@bendcable.com or give us a call here, 541 548 2512. We do need a day's notice to ensure proper scheduling and orders must be placed prior to 6 p.m. to ensure next day service. Please note that although we always try to respond to your email order with an email confirmation, the electronic world is not perfect, nor alas are we, if you do not receive a timely response please let us know as soon as possible so we can be sure to fulfill your request.

We respond quickly to e-mail so please notify us if you've not received a confirmation.

THINGS TO REMEMBER

Think of us as room service on wheels a healthy, convenient, uniquely affordable alternative to the ages old question of “What’s for dinner tonight”?
Our meals are freshly prepared, ready for oven or microwave, delivered and waiting for you when you arrive home to simply heat and enjoy. Then, at your convenience, please rinse the dishes, place them in our delivery container and leave it on your porch for us to retrieve on your scheduled pickup day. If you've chosen to visit us here on Indian Avenue and pick up your order simply drop the container by our kitchen when you're next in the neighborhood.

Our kitchen is equipped with real people; so if you have any questions that we've not addressed, please just ask. We speak food truth here, try to do our best with what is at hand and respect that we all share a common bond of human frailty.

Look, we really, really mean this for you can never say "Thank You" too often, Barb and I wish to thank you all, for this remarkable time in our lives.
We are constantly in awe of the uniquely kind hearted generosity of each person here.

Blessings on you all.

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