Traditional Buffet - Grilled Breast of Chicken with Fresh Dill Beurre Blanc, Charbroiled Tri Tip with Horseradish Sauce and Wild Mushroom Demi-Glace, Vegetable Lasagna with House-Made Marinara and Three-Cheese Blend.
Applegate Valley Family Buffet - Whole Roast Pork Loin with Rosemary and Garlic, Whole Roast Maple-Cured Turkey Breast with Roasted Baby Red Potatoes.
Cascade Buffet - Pastry Wrapped Wild Salmon with Lemon & Dill Beurre Blanc, Chicken Cordon Bleu Filled with Gruyere and Prosciutto Roasted Plum Tomato Coulis and Fresh Thyme.
Mediterranean Buffet - Pan-Roasted Garlic Shrimp, Grilled Mediterranean Chicken with Kalamata Olives, Feta Cheese, Fresh Spinach, and Fresh Tomatoes, Eggplant Napoleon with Ricotta and Mozzarella Cheese.
Pacific Rim - Grilled Wild Alaskan Salmon with a Soy Shiitake Mushroom Topping, Apricot-Ginger Glazed Chicken Breast.
Griffin Creek Buffet - Sautéed Prawns in a Chardonnay Sauce with Sun-Dried Tomatoes and Capers, Honey and Lavender-Basted Roast Pork Loin with Dijon Mustard and Oregon Brandy Sauce, Penne Pasta Alfredo with Mediterranean Vegetables Parmesan and Parsley Gremolata.
Roxy Ann Buffet - Rosemary-Grilled Lamb Chops with Cabernet Demi Glace, Savoy Cabbage-Wrapped Wild Salmon with Green Peppercorn Beurre Blanc.
Vegetarian Extravaganza- Sicilian Pizza with Marinated Red Onions, Roasted Garlic, Feta Cheese, Artichoke Hearts, and Sun-Dried Tomatoes, Fresh Vegetable Lasagna with House-Made Pasta and Three-Cheese Blend.
Wedding Cakes- Pastry Chef Dana Keller of the Jacksonville Inn prepares wedding cakes with great emphasis on excellent flavor, fresh ingredients, and elegant presentation. Everything is made from scratch from the finest available ingredients. Dana is available for consultations to help you
customize your “dream” wedding cake.
Bar Service - The Jacksonville Inn’s Catering Service has a full liquor license, allowing us to serve off-site at any location in Jackson, Josephine, and Klamath Counties.
