Catering

Counter Culture is a full catering operation. A wide range of backgrounds among our chefs breeds versatility and gives us the tools to create the perfect menu for any event.

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Sample Menus

Wedding Menu

Appetizers

Picked asparagus, crumbled chevre and golden beet puree on Blue Grouse baguette toast points

Heirloom cherry tomatoes and house-made lentil hummus on sliced cucumber

Spinach feta puff pastries

Salad

Local mixed greens, radishes, toasted walnuts, and dried cranberries with balsamic vinaigrette

Sides

Roasted seasonal vegetables

Wild rice pilaf with rainbow chard and shallots

Locally grown whipped potatoes

Mains

Grilled ruby red trout with lemon beurre blanc

or

Red wine braised Laid Back Ranch beef with gremolata

or

Red bell peppers stuffed with quinoa, oyster mushrooms, fresh thyme and gruyere cheese

Party Menu

Salad

Local mixed greens, roasted golden beets, chevre, dried cranberries, and toasted pine nuts with sun dried tomato vinaigrette

Small Bites

Charcuterie and cheese board, housemade pickles, jam, stone ground mustard, crackers

Sauteed mushroom, ricotta in filo cups topped with crispy shallots

Local heirloom tomato bruschetta on Blue Grouse sourdough crostini

Tomboy Butcher sausage bites with stone ground mustard and sauerkraut

Scallops wrapped in locally raised bacon

Dessert

Strawberry and local rhubarb galette

Cheesecake with graham cracker crust and mixed berry reduction

Catering

Sample Menus

Wedding Menu

Appetizers

​

Picked asparagus, crumbled chevre and golden beet puree on Blue Grouse baguette toast points

​

Heirloom cherry tomatoes and house-made lentil hummus on sliced cucumber

​

Spinach feta puff pastries

​

​

Salad

​

​

Local mixed greens, radishes, toasted walnuts, and dried cranberries with balsamic vinaigrette

Sides

​

Roasted seasonal vegetables

​

Wild rice pilaf with rainbow chard and shallots

Locally grown whipped potatoes

​

Mains

​

Grilled ruby red trout with lemon beurre blanc

​

or

Red wine braised Laid Back Ranch beef with gremolata

​

or

Red bell peppers stuffed with quinoa, oyster mushrooms, fresh thyme and gruyere cheese

Party Menu

Salad

​

Local mixed greens, roasted golden beets, chevre, dried cranberries, and toasted pine nuts with sun dried tomato vinaigrette

​

Small Bites

​

Charcuterie and cheese board, housemade pickles, jam, stone ground mustard, crackers

​

Sauteed mushroom, ricotta in filo cups topped with crispy shallots

​

Local heirloom tomato bruschetta on Blue Grouse sourdough crostini

​

Tomboy Butcher sausage bites with stone ground mustard and sauerkraut

​

Scallops wrapped in locally raised bacon

Dessert

Strawberry and local rhubarb galette

​

Cheesecake with graham cracker crust and mixed berry reduction