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FIRST COURSES
Dungeness crab cake | Jicama slaw | Citrus remoulade
Hearts of baby romaine |Grilled bruschetta | Sweet grape tomatoes-olive relish | Roasted Garlic Dressing
Thai basil roasted Brussel sprouts | Coriander roasted sweet peppers | | Pickled red onion-Napa slaw | Roasted peanut vinaigrette
Red wine poached pear & smoked beet salad | Market greens | Charred pear-balsamic vinaigrette
ENTREES
Citrus seared halibut | Blistered cauliflower steak | Lemon-scented red quinoa pilaf | Carrot puree | Broccoli sprout chimichurri
Coconut-cardamom seared salmon | Curried spinach & Mushrooms | Zucchini-white garlic chive 'pappardelle' | Apricot-curry cream
Braised butter chicken | Briyani rice | Grilled chapati bread
Coriander-peppercorn seared NY strip | Ginger glazed bok choy | Miso rice noodles |Kim ch-carrot slaw
Braised beef short rib poutine | Herb roasted Russian fingerling potatoes | Grilled king mushrooms | Charred broccoli
DESSERTS
PNW Apple Crumble- Roasted apple, golden raisins, organic oatmeal crumble | Sour cream-walnut ice cream
Flourless almond cake | Fig jam | Toasted almond gelato
Chocolate-olive oil pate | Pistachio ricotta | Honey fried pistachios | Orange jam
We can engineer 3, 4, or 5-course menus to celebrate your event!