Luncheons & Dinners

Perfect for an afternoon or evening dinner meeting

Thank you for considering Eat Your Heart Out Catering Company, Inc.

You will find in this packet several typical menus, additional options, and other pertinent information to assist you in planning your luncheon or dinner. Please know that we welcome your suggestions and we would be happy to custom design a luncheon or dinner just for you.

Our luncheons and dinners are presented on stylish ceramic, glass, or silver platters and garnished with seasonal herbs and flowers. All of our menus are created in the kitchens of Eat Your Heart Out. Our presentations are beautiful and our food is, of course, delicious and delightful.

Please contact me or our Event Coordinator, Chloe Fennell. We would be happy to answer any questions and meet with you to show you photographs of our beautiful presentations.

We look forward to hearing from you!

From the Heart,

Monica Grinnell, President

Tuscan Style

• Lasagna Bolognese in a classic tomato meat sauce or blanca lasagna with asparagus
• Grilled and roasted vegetables – market’s best
• Rosemary and fennel-scented roasted baby new potatoes
• Mixed greens tossed with Gorgonzola, pears (or nectarines when in season), and roasted hazelnuts in a balsamic dressing
• Artisan bread and butter

Thai Style

• Chicken satay with spicy peanut sauce
• Killer noodle salad spiked with cilantro and shredded organic carrots
• Asian coleslaw
• Spinach salad tossed with red onion slivers, sliced oranges, and sunflower seeds in a light citrus vinaigrette
• Scallion fry bread

Nona's

• Marinated and grilled chicken breast wrapped with prosciutto
• Creamy polenta topped with Gorgonzola and thyme
• Asparagus topped with pine nuts, capers, and sun-dried tomatoes
• Greens tossed with sliced Granny Smith apples and candied walnuts in a white balsamic vinaigrette
• Artisan bread and butter

Northwest Best

• Salmon filets baked with lemon-dill butter, served with fresh cucumber sauce
• Roasted spring vegetables
• Scalloped potatoes
• Mixed greens with roasted pears and shaved Manchego cheese
• Artisan bread and butter

Spring Dinner

• Spanish chicken marbella
• Wild and white rice pilaf with chives, almonds, and lemon zest
• Grilled asparagus sprinkled with pine nuts
• Chopped Romaine with English cucumbers, cherry tomatoes, and shredded organic carrots tossed in a sherry vinaigrette
• Artisan bread and butter

Organic Delight

• Painted Hills flatiron steak sliced and served with caramelized Walla Walla onions
• Farmer’s market green bean salad surrounded with sliced garden beets, sliced oranges, and sprinkled with toasted pine nuts
• Organic Yukon Gold potato and fennel root gratin
• Wild greens tossed with a house Roquefort dressing
• Artisan bread and butter

Rental, Staff, and Beverage Service

Prices

Cost per person for a luncheon – $18

Cost per person for a dinner – $21

All costs are based on a guest count of 30 or more guests and a buffet style meal. Prices may vary due to market fluctuation. All costs are exclusive of rentals, staff, beverage, and delivery.

Rentals

Below is a typical rental list and cost based on 30 guests. These are average guidelines. Please inquire about higher end and budget rental items.

• Chairs
• Seating tables and linens
• Two buffet tables and linens
• China plates and flatware
• Linen napkins
• Glassware
• Setup and delivery

Approximate cost – $770

You also have the option of using eco-friendly paper products.

Approximate cost – $60

Staff

We can provide staff; they are charged by the hour. There is a four hour minimum. A gratuity is added to your final bill.

Delivery and Setup Fees

If you do not require our staff at your event, the delivery and set up fees will vary. Please inquire.

Beverages

We charge by consumption only.

Soda Pop and bottled water – $1.50 each

Sparkling Waters and Juices – $2.50 each

Microbrew Beers – $72 per case

House wines and champagnes – $192 per case and up

Coffee and Tea – please inquire

Please Note

Let us know if you have a particular budget for your event. With a little creative planning we can usually work with any budget.