Wedding
Whether you are looking for all small bites set up in stations, a fun cocktail party, added to begin your reception or just love lots of choices, we present a list of fun hors d’oeuvres!
Essence of the Thymes
Essence of the Thymes
VISION | QUALITY | SERVICE
At Essence of the Thymes we offer exemplary food and extreme service, brought to you! Your initial consultation assesses your likes, dislikes and any special dietary needs. We will work with you to determine what style of service, rental needs and expectations for your event. We are an off premise caterer who specializes in working with all different venues and their various requirements. We will lead you through the process, customizing our services and menus for your event. Our accurate quotes will be created as you share details such as your event timeline, rental periods, service expectations and specific preferences. After your initial inquiry you can expect a proposal and spreadsheet sent to you via email within a week. We encourage you to bring any decision makers to your private consultation. It is a great time for us to get to know you, but also for you all to get a good feeling about us. Questions are expected and encouraged We look forward to hearing from you
Wedding
Buffet Menu
MENU OPTION A
Garden Salad with Ranch and Balsamic Vinaigrette on the side
Provolone and Asparagus Stuffed Chicken with Creamy Bearnaise
Pistachio Encrusted Pork Loin served with choice of Rum Pan Sauce or Fruit Compote
Garlic and Herb Yukon Gold Mashed Potatoes
Market Fresh Seasonal Vegetables
Rolls with Butter
MENU OPTION B
Champagne Caesar Salad
Garlic Bread
Pesto Chicken Penne Alfredo
Three Cheese Ravioli with Fresh Tomato Sauce
Zucchini and Yellow Squash Medley
MENU OPTION C
Summer Green Salad with Fresh Berries, Candied Nuts, and Raspberry Vinaigrette
Garlic and Horseradish Encrusted Prime Rib, Chef Carved
Wild Caught Salmon served with choice of Watermelon Salsa or Lemon Caper Beurre Blanc
Gorgonzola Mashed Potatoes
Market Fresh Seasonal Vegetables
Rolls with Butter
MENU OPTION D
Mediterranean Salad with Greek Vinaigrette
Grilled Chili Lime Chicken Kabobs served over Sweet Peppers and Onions
Marinated Grilled Flank Steak. Chef Carved
Rice Pilaf
Sauteed Green Beans
Dinner Rolls with Butter
MENU OPTION E
Garden Salad with Ranch and Balsamic Vinaigrette on the side
Pulled Pork Sliders with Whiskey BBQ Sauce
Grilled Bone In Lemon and Herb Marinated Chicken
Slow Cooked Spare Ribs smothered in BBQ Sauce
Classic Potato Salad
Creamy Macaroni and Cheese
Fresh Seasonal Fruit
Rolls with Butter
MENU OPTION F
Roasted Pear Salad with Balsamic Vinaigrette
Prosciutto and Gorgonzola Stuffed Chicken with Shallot and White Wine Sauce
Grilled Tuscan Cod topped with Capers, Roma Tomatoes, Artichokes, and Olives
Rosemary Roasted Red Potatoes
Market Fresh Seasonal Vegetables
Sliced Artisan Bread Loaves with Butter
MENU OPTION G
Green Mexi Salad with Spicy Ranch Dressing on the side
Roasted Corn Salad
Taco Bar to Include: Choice of Grilled Chicken or Pork Carnitas, Tortillas, Lime Wedges, Cilantro, Diced Onion, Sliced Radishes, and Taco Sauce.
Wedding
Family Style Menu
PNW FAMILY FEAST
Summer Salad with Raspberry Vinaigrette
Bread Baskets with Sliced Artisan Loaves or Rolls
Grilled Flank Steak topped with Chimichurri
Wild Caught Salmon with Watermelon Salsa, served on Cedar Planks
Gorgonzola Mashed Potatoes
Market Fresh Seasonal Vegetables
FAMILY BBQ
Garden Salad with Ranch or Balsamic Vinaigrette
Corn Bread with Honey Butter
Texas Style Smoked Brisket
Grilled Lemon and Herb Marinated Chicken Thighs
Baked Beans
Classic Macaroni and Cheese
THYME FOR ASIAN FLARE
Fresh Green Salad with Ginger Sesame Dressing
Mongolian Beef served over Rice Noodles
Ponzu Seared Scallops with Vegetables
Sweet and Sour Chicken
Steamed White Rice
VEGETARIAN THYME
Roasted Pear Salad with Balsamic Vinaigrette
Quinoa and Vegetable stuffed Bell Peppers
Vegetable Moussaka with Creamy Bechamel Sauce
Garlic Mashed Potato Popovers
Roasted Cauliflower with Garlic
Bread Baskets with Sliced Artisan Loaves or Rolls
Brunch Thyme
Fresh Fruit Salad with Lime Mint Amaretto Sauce
Buttermilk Waffles with Classic Maple Syrup
Fried Chicken
Scrambled Eggs Crisp Bacon
Tuscan Thyme
Mediterranean Salad with Greek Vinaigrette
Wild Mushroom Ravioli with Pearl Onions and Pea Marsala Sauce
Tuscan Grilled Chicken with Roma Tomatoes, Capers, Onion, Artichoke Hearts, and Olives
Seasonal Roasted Vegetables
Bread Baskets with Sliced Artisan Loaves or Rolls
vegetarian thyme 2
Garden Salad with Ranch and Balsamic Vinaigrette
Rolls with Butter
Three Cheese Ravioli with a Light Roma Tomato and White Wine Sauce
Seasonal Vegetable Tarts
Fresh Fruit Salad with Amaretto Vinaigrette
Wedding
Plated Style Menus
First Course-Salad
GARDEN SALAD
Artisan Greens, Carrots, Cucumbers, Tomatoes, Goat Cheese Medallions, and Garlic Croutons, dressed with Balsamic Vinaigrette.
WEDGE SALAD
Iceberg Lettuce Wedge, Bacon, Tomatoes, Blue Cheese Crumbles, Diced Onions, and topped with Blue Cheese Dressing and Balsamic Reduction
CAPRESE SALAD
Layers of fresh Tomato, Mozzarella, Basil, Pesto Vinaigrette, and Balsamic Reduction
BEET SALAD
Arugula, Diced Beets, Maple Glazed Walnuts, Goat Cheese, and dressed in Balsamic vinaigrette.
Second Course-Entree
pork tenderloin
Wild Mushroom Encrusted Pork Tenderloin served over Risotto and Seasonal Roasted Vegetables
ProscIUtto and Gorgonzola Stuffed chicken
Topped with White Wine and Shallot Sauce. Served over Penne Alfredo and Seasonal Roasted Vegetables.
Black Cod
Kasu Marinated Black Cod served over Bok Choy and topped with a Carrot Slaw
rack of lamb
Herb Crusted Rack of Lamb served over Lemon and Herb Cous Cous and Seasonal Roasted Vegetables
Tuscan Grilled Tofu
Topped with Roma Tomatoes, Artichokes, Capers, Kalamata Olives, and White Wine. Served with Seasonal Roasted Vegetables.
Pepper Encrusted halibut
Topped with Mango Chutney and served with Roasted Marble Potatoes and Seasonal Roasted Vegetables.
Roasted Cornish Game Hen
Served with Garlic and Herb Mashed Potatoes and Seasonal Roasted Vegetables.
Dungeness Crab cakes
Topped with Seasonal Aioli and served over our Wild Rice Blend and Seasonal Roasted Vegetables.
Dual Entrees from the Land and Sea
Beef Filet and Salmon Cakes
Topped with Creamy Bearnaise and served with Gorgonzola Mashed Potatoes and Seasonal Roasted Vegetables.
Chimicurri Beef Filet and Colossal Prawn
served over our Wild Rice Blend and Seasonal Roasted Vegetables.
Prime rib and bourbon glazed salmon
Garlic and Horseradish Encrusted Prime Rib with Bourbon Glazed Salmon served with Asiago Stuffed Red Potatoes and Seasonal Roasted Vegetables.
Menus are examples and do not encompass our full repertoire. For additional selections or special requests, please contact us at 360-876-9200
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