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BANQUET PACKAGES
A) Two topping pizzas $14.95 per person and
Choice of salad or appetizer
B) Two topping pizzas $16.95 per person and
Choice of salad and appetizer
C) Two topping pizzas $17.95 per person and
Choice of pasta and
Choice of salad or appetizer
D) Choice of pasta $23.95 per person and
Choice of entrée and
Choice of salad or appetizer
E) Choice of pasta $27.95 per person and
Choice of entrée and
Choice of salad or appetizer and
Choice of dessert
- All banquet packages are available as buffet style.
- We are open to adding selections to any of the banquet packages
and can discuss pricing accordingly.
- Set banquet packages exclude chilled prawns and imported and domestic
cheese tray.
- Individual pool table reservations are available to parties of
15 and up.
- Touche¹s full bar is available as an open bar, no host bar, or
with drink tickets.
APPETIZERS
ANTIPASTI
Imported and Domestic cheeses, choice imported Salami and Prosciutto
beautifully displayed
with Touche¹s marinated olive blend and fresh pickled vegetables.
MEDITERRANEAN PLATTER
Homous, Baba ganoush, blackened broccoli, and marinated olives, all
made fresh and in house.
Displayed with imported Greek feta dressed with extra virgin olive
oil and oregano,
warm pita bread, fresh sliced cucumbers and roma tomatoes.
FRESH FRUIT PLATTER
Fresh seasonal fruits and melons garnished and served with
honey yogurt raspberry dipping sauce.
CHILLED PRAWNS
Citrus poached Tiger prawns flash chilled and served on ice with a
scordalia cocktail sauce
BRUSCHETTA
Touche¹s variation of an Italian classic. Grilled slices of fresh
baguette topped with a
roasted garlic spread, crumbled feta, roma tomatoes, and fresh basil.
DOMESTIC AND IMPORTED CHEESE PLATER
A fresh selection of domestic and imported cheese¹s served with
thin sliced crustini¹s and fresh baguette.
note: DUE TO THE CHANGES OF SEASON THE GRILLED PRAWNS AND
FRESH FRUIT PLATTER ARE AT MARKET PRICES
SALADS
CAESAR
Our presentation of this classic salad. Romaine hearts, olive oil,
garlic, and anchovy,
tossed with crispy herb croutons and freshly grated Pecorino Romano.
INSALATA MISTA
Assorted lettuces, fresh vegetables, and your choice of Balsamic,
Italian, or Oregon Bleu Cheese dressings.
note: IF YOU HAVE A REQUEST FOR A SPECIAL OR PARTICULAR SALAD FOR
A BUFFET STYLE OR
PLATED EVENT WE WOULD BE MORE THAN HAPPY TO ACCOMMODATE YOUR NEEDS
PIZZA (From our wood burning oven)
PIZZA MARGHERITA
Marinara, mozzarella, and fresh basil (with any two toppings)
PIZZA GENOVESE
Fresh pesto and mozzarella cheese. (with any two toppings)
Topping Choices: Italian Sausage, Artichoke Hearts, Sundried Tomatoes,
Pepperoni,
Calamata Olives, Mushrooms, Prosciutto (Italian Ham), Anchovies, Tomato
Slices,
Grilled Chicken, Pesto, Roasted Red Pepper, Jalapenos
PASTA
SPAGHETTI ATHENA
Spaghetti with artichoke hearts, roasted red bell peppers, calamata
olives,
fresh tomatoes, fresh herbs and parmesan cheese.
FETTUCCINE DAVIDE
Fresh Fettuccine in a sundried tomato Alfredo sauce with
tender pieces of chicken breast, and fresh basil.
SPAGHETTI BOLOGNESE
With a classic sauce of plum tomatoes, ground beef and pork simmered
with vegetables,
basil, oregano and wine.
LASAGNA
Layers of porcini, shitake and cremini mushrooms layered with ham,
béchamel and parmesan cheese
ENTREES
POLLO AI POLENTA
Polenta crusted breast of chicken finished with a light sauce of golden
pearl onions and
sundried cranberris.Served with basmati rice and asparagus.
THREE MUSTARD AND ROSEMARY ROAST PORK LOIN
Whole grain, Dijon And dry mustard rubbed loin of Pork, seasoned with
Rosemary and cracked black pepper,
roasted and laced with a Balsamic jus. Served with roasted baby red
potatoes and sauteed zucchini.
BRAISED LEG OF LAMB
Bone out hand tied leg of Lamb, slow braised with aromatic vegetables
and Veal broth.
Thin sliced and served with Burgundy whipped potatoes and herbed carrots.
MEDDITERRANEAN CHICKEN SKEWERS
Skewered fresh breast of chicken marinated and grilled with orange
zest and coriander.
Served with fresh seasonal vegetables and basmati
rice
HALIBUT PICATTA
Fresh Northwest halibut pan seared with a shallot, white wine, and
garlic sauce.
Served with basmati rice and fresh seasonal vegetables.
Updated 9/21/06
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