bowtiecateringbend.com
Appetizer Menus — Bowtie Catering Co.
http://www.bowtiecateringbend.com/preferred-menus
Herb marinated chicken skewers, flame grilled and served with a fire roasted pepper sauce. Carlton farms chopped bacon , split sweet grape tomatoes and red lettuce with avocado-basil dip. Farmers market seasonal fruit platter. Ginger -shrimp mousse baked on finger toast with sweet chili sauce and topped with tiny shrimp. Bite size caprese skewers. Fresh mozzarella ciliegine and sweet grape tomato wrapped in a basil leaf with balsamic reduction. Seasonal Fruit Crisp with vanilla whipped cream. 4 types of ...
bowtiecateringbend.com
Heavy Appetizers — Bowtie Catering Co.
http://www.bowtiecateringbend.com/heavy-appetizers
HEAVY APPETIZER MENU OPTIONS. Fresh mozzarella and sweet grape tomato wrapped in basil leaf with balsamic vinegar reduction. Soy and ginger tossed tuna served on crisp wonton with avocado fresh salsa. Italian salami, pepperoni, cherry tomato, mozzarella and fresh tortellini with a variety of olives. Fresh baguette, melted parmesan with a spinach artichoke topping. Cucumber, kalamata olives, grape tomato, red pepper, feta and orzo pasta. Baked brie served with fig preserve and candied, roasted walnuts.
bowtiecateringbend.com
Events — Bowtie Catering Co.
http://www.bowtiecateringbend.com/events
Contact Our Event Coordinator To Plan Your Event today! 541) 241-8711 bowtiecateringbend@gmail.com. 61147 S Hwy 97, Bend, OR, 97702. Designed by Dallas Morgan.
bowtiecateringbend.com
Lunch — Bowtie Catering Co.
http://www.bowtiecateringbend.com/lunch
Grilled tuscan chicken breast, provolone cheese, pepperoncinis, pesto mayo and olive tapenade on bambino roll. Grilled buffalo chicken breast, cheddar cheese, lettuce, sliced tomato and yogurt ranch sauce served on bambino roll. Grilled turkey breast, pepper jack cheese, lettuce, tomato, red onion and chipotle-brown sugar mayo on bambino roll. Club wrap with thin sliced turkey, ham, bacon, cheddar, lettuce, tomato and mayo in whole wheat wrap. Add an Additional salad $2. Minimum of 8 / priced per person.
bowtiecateringbend.com
Wedding Menus — Bowtie Catering Co.
http://www.bowtiecateringbend.com/wedding-menus-1
SERVER PASSED, mix and match 3 from hot or cold. Caramelized fig, blue cheese and roasted walnuts. Fresh salad rolls of rice noodles, basil, mint, carrots and red pepper with sweet chili sauce. Watermelon and chevre canapé. Fresh watermelon rounds topped with whipped chèvre cheese and mint sprouts. Polenta and tomato-feta relish. Crisp polenta crouton topped with relish of tomato, olive and feta cheese. Fresh mozzarella and sweet grape tomato wrapped in basil leaf with balsamic vinegar. Pigs in a blanket.
bowtiecateringbend.com
Hors d'oeuvres — Bowtie Catering Co.
http://www.bowtiecateringbend.com/hors-doeuvres
Baby spinach, artichoke hearts, cream cheese, habanero salsa and parmesan served hot with fresh tortilla chips. Hummus and roasted red pepper-feta. Light citrus brightened chickpea hummus and Greek style red pepper feta dip served with seasoned pita crisps. Tomato salsa and avocado-tomatillo salsa. Two authentic salsas served in lava rock bowls accompanied with fresh tortilla chips. Bacon and beer cheese dip. Chef’s selection of domestic and international cheeses. Grilled baby back ribs (chef attended).
bowtiecateringbend.com
Dinner — Bowtie Catering Co.
http://www.bowtiecateringbend.com/dinner
Minimum of 12/priced per person. Tomato marinara, Italian sausage and penne pasta, chicken carbonara with spaghetti, peas and prosciutto accompanied by spear romaine Caesar salad, balsamic roasted vegetables, garlic bread sticks and dessert bars. Pork al pastor and chicken verde with warm corn tortillas, pico de gallo, shredded lettuce, shredded cheese accompanied by drunken pinto beans, spanish rice, chips and salsa and cookies and dessert bars. Minimum of 12/ priced per person. Add an extra entreé $3.
bowtiecateringbend.com
About US — Bowtie Catering Co.
http://www.bowtiecateringbend.com/about-bowtie
BOWTIE CATERING, BEND'S NEWEST CATERING COMPANY! Chef Soto's experience covers a broad span. Influenced by great Pacific NW chefs and recognizing the value of formal education he pursued his aspirations and enrolled at Western Culinary Institute in Portland, Oregon. Originally from Romania, Sanda has traveled throughout Europe, sampling the world cuisine from a young age. Sanda has spent last 10 years perfecting her hospitality skills, honing a passion for customer service and building relationships....
SOCIAL ENGAGEMENT