Entree Menu & Dinner Catering
All items are subject to seasonal availability. We are happy to provide vegetarian (v), vegan (vg), and gluten-free (gf) options.
Slowly simmered in fragrant North African spice, our stew includes apricots, garbanzo beans, and tomatoes. Served with lemony couscous and Moroccan roasted vegetables.
Chicken layered with prosciutto, fontina, and sage, then drizzled with parmesan and fresh mozzarella cheese. Served with creamy polenta or penne pasta.
Tender chicken is baked with San Marzano marinara, then topped with parmesan and fresh mozzarella cheese. Served with creamy polenta or penne pasta.
South African masalas set this lively chicken curry apart. Served with rice, naan, tomato and onion salad, cucumber raita, and assorted sambals, pickles, and chutneys.
Chicken is slow-cooked with delicate saffron, olives, and preserved lemons.
Braised chicken, bulgur, yogurt, apricots, and warm Middle Eastern spices are layered between flaky sheets of phyllo. Menu suggestion: This entrée pairs beautifully with a salad of spinach, olives, and oranges, tossed with lemon-paprika vinaigrette.
Pollo al Rosmarino
Tender chicken is grilled to perfection with lemon and rosemary. Served with creamy polenta and roasted vegetables.
Chicken and Spinach Lasagna
Lovingly made with mozzarella, ricotta, tender chicken, fresh spinach, and house-made San Marzano marinara sauce.
Kung Pao Chicken
A spicy favorite made with red bell peppers, onions, and bamboo shoots. Served with steamed jasmine rice or steamed brown rice.
Chicken Cordon Bleu
Tender chicken breast is stuffed with savory ham and Swiss cheese, then breaded in seasoned flour and panko. First pan-seared, then baked to a delicate crisp.
Bon Ton Chicken
The best fried chicken in the West! Wonderful comfort food for warm summer gatherings or chilly winter nights.
Coq au Vin
This classic French dish is perfect for any occasion. Chicken is braised and simmered in red wine, with thyme, mushrooms, bacon and cippollini onions. Served with rice or mashed potatoes.
The “ne plus ultra” of French stews, where beef is slowly braised in red wine with mushrooms and onions. Served with roasted garlic mashed potatoes.
With red wine demi-glace. Served with roasted garlic mashed potatoes.
Can be made with lamb or veal, this classic dish is served with penne pasta or creamy polenta.
Tequila-lime marinated Tri-Tip Steak
With a balsamic cherry tomato relish. Served with a wild and brown rice pilaf.
Rack of Lamb
Herb-crusted with a reduction of port and red wine, topped with crunchy onion rings.
Roasted Pork Loin
Served with a port-infused plum sauce and apple-onion chutney.
Whole, bone-in Hemplar ham is studded with cloves and glazed with ginger and apricot.
Fennel-crusted Pork Loin
Served with Puy lentils from eastern Washington, carrots, fennel, and a red wine reduced vinaigrette in a beautiful French lentil stew.
Juniper Pork Stew
An aromatic stew to keep your warm, made with wine, leeks, carrots, parsley, celery, bay leaf, thyme, allspice, juniper berries, coriander, and cloves.
Beef alla Pizzaiola
Thinly-sliced beef is layered with San Marzano tomatoes, olive oil, garlic and oregano, then slowly baked in the oven. Served with egg noodles or creamy polenta.
Lamb Kofta Kebabs
A divine kebab of ground lamb, mint, parsley, and lemon, served with cucumber raita.
House-made Rosemary Lamb Sausage
Made with fresh rosemary and garlic and served with pita and tzatziki.
Northern Italian Meat Lasagna
This On Safari Foods best-seller is made with pork and beef, layered with pasta, and signature marinara sauce made with San Marzano tomatoes.
Basted as it bakes with piquant chimichurri sauce.
Savory cioppino includes rock fish, halibut, salmon, and king crab legs, tomatoes, onions, and bay leaf.
Pasta al Pescatore
A heavenly entrée with mussels, clams, prawns, and calamari, served over a bed of linguini.
An update on the traditional Russian dish of poached salmon layered with pesto, caramelized onions, and mushrooms, wrapped in brioche dough and baked.
Alaskan Sockeye Salmon with Salmoriglio sauce, a delicate southern Italian sauce made simply with fresh lemon, olive oil, and fresh herbs.
Served with a delicate piccata sauce.
Our spicy seafood paella is bursting with prawns, mussels, clams, lightly-smoked chicken, and On Safari’s house-made Creole Pork sausage. It is slow-cooked with sherry, white wine, garlic, saffron, paprika, and oregano, and served with rice.
Crespelle di Verdura
A layered Italian roulade of butternut squash, Swiss chard, and leeks, served with San marzano marinara sauce.
Served with cinnamon-scented yellow rice, tomato and onion salad, cucumber raita, and assorted sambals, pickles, and chutneys.
Stuffed Roasted Vegetables
Bell peppers, acorn squash, zucchini, or tomatoes are stuffed with quinoa, tomatoes, and roasted vegetables.
Hearty and slow-cooked with seasonal vegetables for a comforting dish.
Using San Marzano tomatoes from Italy, this Italian favorite has layer upon delicious layer of eggplant, marinara, and parmesan.
Served with vegetable ragù.
House-made fried chickpea falafel, served with pita, lemon tahini, cucumber raita, red onions, lettuce, and tomato.