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Catering for a Depoe Bay, Oregon Wedding

Quimby’s Catering, the premier Central Oregon Coast caterer, will take the guesswork out of your next catered event. We begin by meeting you, discussing your needs, and subsequently planning your meal from appetizers to desserts. Fresh ingredients, local whenever possible, are always used in preparing for your event.

Quimby’s Catering offers you the choices needed to make your special event a truly memorable affair. The menu ideas below or your own custom crafted menu will enable you to enjoy a superb, hand crafted meal at the location of your choice

Availability of Our Restaurant for Your Event
Quimby’s Restaurant is available for your special event. We will close the restaurant to accommodate larger parties. Our capacity is 70 seated and approximately 90 standing. Please call for more information.

Tasting
Given adequate advance notice, we can arrange a tasting of our catering menu before you decide to order. We charge $10 per item, providing enough for 2 to sample. We will deduct 50% of these charges if we cater an event for you.

Our Menu Ideas
Quimby’s offers buffet, plated, or meals dropped off for you to serve. You may even pick-up your food service at the restaurant. Below are some ideas to give you an example of the type of food we prepare. Prices will be dictated by your choices and the amount of items you require. Luncheons are available and can be discussed when you call.
Please, these are just suggestions. We cater to your specifications; so if you want something different, just ask!

Appetizer Selections

• Prawn and Goat Cheese Stuffed Grape Leaves Baked in Olive Oil
• Grilled Swordfish kebabs with Preserved Lemon Glaze
• Lamb and Rice Meatballs in Avgolemono Sauce
• Roasted Vegetable Terrine with Goat Cheese and Prosciutto Ham
• Smoked Pork Tenderloin Medallions with Spicey Orange Sauce
• Mini Quimby’s Crab Cakes with Rémoulade Sauce
• Prawn Brochettes with Mandarin Glaze
• Bacon Wrapped Scallops with Apricot and Honey Chipotle Chile Sauce
• Warm Cheese Dip with Chiles
• Shrimp and Black Bean Layered Tortilla Stacks with Spicy Tomato Sauce
• Lamb Loin Kebabs with Fire Roasted Pineapple

• Three Cheese Frittata with Angel Hair Pasta
• Spicy Beef Tenderloin Kebabs with Chimichurri Sauce
• Hawaiian Lomi Lomi Salmon
• Grilled Pork Tenderloin Cubes with Papaya Relish
• Sweet Chicken Satay with Peanut Sauce
• Korean Style Beef and Scallion Brochettes
• Southeast Asian Crab Cakes with Soy-Sesame Dipping Sauce
• Gingered Tuna Medallions on Rice Crackers with Wasabi Aioli
• Creamy Horseradish Smoked Scallops with English Cucumber
• Anti Pasta Platter
• Sun Dried Tomato and Kalamata Olive Bruschetta
• Black Forest Ham and Gorgonzola Cheese Stuffed New Potatoes
• Tuscany Chicken Skewers with Sun Dried Tomato Vinaigrette
• Garlic Shrimp with Our House Rémoulade
• Quimby’s House Smoked Salmon Platter with Condiments

Salad Ideas

• House Spinach Salad with Candied Hazelnuts, Red Onions, Parmesan cheese and Raspberry Vinaigrette
• Caesar, chopped romaine, house-made Caesar dressing, fresh croutons, and angel hair parmesan cheese
• Fresh baby greens with sliced mushrooms, red onions, cucumber slices, grape tomatoes, fresh croutons, sunflower seeds and your choice of two dressings
• Mediterranean chicken salad with fusilli pasta, pepperoncinis, red onions, capers, celery and a lemony mayonnaise dressing
• Thai pasta salad with julienned bells, red onions, green onions, somen noodles and slightly spice peanut dressing
• Mama’s special potato salad
• Pink Shrimp and petite macaroni salad with a mango-papaya-pineapple relish

Entrée Ideas

• Grilled London broil, from choice flank steak, it’s marinated first, and topped with a poblano chili and black bean relish
• Oven roasted sides of Salmon, with a lobster and pink shrimp cream sauce
• Your choice of fish, with a fresh tomato ginger salsa and melted Monterey jack cheese
• Quimby’s bleu chicken over penne pasta in a creamy Gorgonzola cheese sauce
• Hawaiian chicken, boneless, skinless breast meat, grilled and topped with a mango glaze, roasted red bell peppers and toasted coconut
• Country fried chicken
• Roasted Pork Loin, with roasted apple and shallot stuffing and a maple and marionberry sauce
• Slow-hickory smoked beef tri tips with our bourbon BBQ sauce
Starch Ideas

• Oven roasted Yukon Gold potatoes with roasted garlic, fresh herbs and Parmesan cheese
• Oregon rice pilaf with Ankeny Lakes Wild Thyme rice
• Yukon Gold mashed potatoes with butter, roasted garlic
• House twice-baked potatoes with bacon, green onions, roasted garlic and three cheese blend
• Penne pasta in either Alfredo sauce or house Marinara sauce
• Orzo pasta with fired vegetable confetti and lemon dill cream
Vegetable Ideas

• Oregon harvest vegetables with garlic and herb butter sauce
• Oven roasted eggplant ratatouille
• Asian style stir-fry with a soy and sesame vinaigrette
• Corn on the cob
• Roasted broccoli, artichoke heart and mushroom casserole with bacon
• Petite baby carrots with a Gran Marnier glaze and fresh dill
• Green beans with almond slivers and a shallot and aged sherry vinaigrette
Pricing Policies:

The number of guests and the number of food items chosen are what will determine the cost of your event. After this information is obtained, we will come up with a per person cost. All parties incur an 18% automatic gratuity based on food and liquor sales. Every effort is made to produce a party within your budget.

Bar service is always available, either hosted or non-hosted. A bartender fee of $100 per bartender is required. Liquor prices are based on the type of service requested.

Additional fees may be added for such items as table centerpieces, special tables and or cloths, or a chef fee if a carving station is ordered. Also, an extra fee will be added if additional help is required. These added costs are as nominal as we can make them. A written proposal is always used, so that we may add or adjust as necessary.
Carving Stations

• Carved New York Striploin
With Creamy Horseradish Cream

• Carved Roast Tenderloin of Beef
With Creamy Horseradish Cream

• Carved Prime Rib of Beef
With Creamy Horseradish Cream and Au Jus

• Quimby’s Butchers Trio
Featuring Fresh Rosemary infused Leg of Lamb, Florentine
Roulade of Pork Loin, and New York Striploin
With Assorted Sauces and Fresh Silver Dollar Rolls

• Pasta Station
Penne Pasta, Linguini, Butternut Squash Raviolis,
Pine Nut and Fresh Sage Butter Sauce, Pomodoro Sauce,
Rich Alfredo Sauce and Various Topping
• Seafood Sauté Station
Tiger Prawns, Salmon, Sea Scallops and Halibut
In Various Sautés, with Sliced Field Mushrooms, Green Onions,
Capers, Lemon Juice, Tomatoes, Garlic and Shallots

• House Smoked Carved Breast of Turkey or Beef Tri Tip
With House Made Appropriate Condiments and
Freshly Baked Mini Rolls

• Pacific Northwest Seafood Harvest Display
Smoked Salmon, Poached Tiger Prawns, Oysters on the Half Shell,
Pink Shrimp Cocktails, Chili Marinated Prawns with Chipotle Aioli,
Cracked Dungeness Crab and Various Smoked Seafood,
With Orange Dill Aioli, Cocktail Sauce and Lemon Wedges

Quimby’s Catering Policies

Quimby’s Restaurant
740 West Olive Street
Newport, Oregon 97365
541-265-9919
Fax – 541-265-9645 E-mail – quimbys@quimbysrestaurant.com


Guarantees on Number of Guests:

Food, beverage and add-on items charges based on guest count will be based on the Client’s final guarantee. Final guest counts are due no later than one week before the date of the event. If no final guest count is received, we will use the number of guests used in the attached proposal. If the guaranteed guest count falls below 75% of the proposal guest count, the price per guest may be increased. We will make every effort to accommodate any last minute increases in the guest count.
Staffing:

Our proposal includes staffing for up to 3 hours beginning at the starting time through final cleanup of the event. Overtime is billed at the rate of $19.00 per hour. No overtime will be incurred if the event ends on schedule. We reserve the right to increase or decrease the number of staff if the guaranteed guest count is 10% higher or lower than the number included in this proposal.
Deposit & Cancellation Policy

A deposit of 50% of the Total Estimated Amount is needed to confirm the booking of this event. Deposit refunds on cancellations are handled as follows –

• Notice over 30 days prior to event: full refund of deposit
• Notice 10 to 29 days prior to event: 50% refund of deposit
• Notice less than 10 days prior to event: no refund of deposit
Final Payment:

Clients will be billed for the balance due within two days after the event. The invoice amount is due upon receipt.

Upon review and acceptance of the proposal and our catering policies, please sign below and return this document with your deposit.
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