Menu

Locally Produced Roast Beef

and Roasted Turkey

served with a variety of condiments

Roasted Potato Salad

with Prosciutto and Roasted garlic

Orzo Salad and Summer Vegetables

Tomatoes, Cucumbers, and Mozzarella

marinated in a Balsamic Vinaigrette

Grilled Chicken Salad

with a Sesame Vinaigrette

Cucumber and Spring Vegetable Medley

in a Dill Yogurt Dressing

   A HARVEST DINNER

Cucumber Summer Rolls

A grouping of local vegetables rolled in a cucumber wrap

Seared Venison Loin w/ a Wild Mushroom Demi-Glace

Served atop a bed of caramelized leeks w/ a potato gratin and roasted vegetables

Roasted Golden Beet & Chevre Turrine

Layers of local beets and cheese to prepare the palate for a quiet evening

 Dessert

Huckleberry Crème Brûlée

Seattle Spring Dinner

 

Appetizer

 Stuffed Little Delicacies:

Morels Stuffed with Smoked Salmon

 

 

Artichoke Hearts Stuffed with Lump Crab

 

 

 Salad

 Spring Greens

 With a Mélange of Vegetables, Goat Cheese

 and Roasted Shallot Vinaigrette

 

 

 

Main

Seafood Yin-Yang:

Pan Seared Copper River Salmon Paired with a Citrus Burre Blanc

 

 

Roasted Halibut with an Asian Rub Paired with a Roasted Pepper Coulis

 

 

Accompanied by Sautéed Rainbow Chard and Asparagus

Matched with a Morel and Oyster Mushroom Risotto

 

Dessert

Chocolate Crème Brûlée

 with Huckleberries and Blueberries