DINNER MENU
Chef's Selection of Passed Appetizers
Seared Ahi on a Cucumber Slice
with Microgreens and Wasabi Aioli topped with Sesame seeds
Saffron Poached Apricot and Goat Cheese Mousse on Belgian Endive with Toasted Pistachios
Northwest Beecher's Cheddar Biscuit
topped with creamy cheese blended with Mama Lil's spicy peppers
Three-course Dinner Selections
Salad Course
Ginger Poached Pear on Baby Greens with Toasted Pistachio, Sherry Vinaigrette (GF & Vegan)
Main Course
Your choice between -
Cabernet Braised Beef Short Ribs Topped with a Ragout of Northwest Wild Mushrooms and Fresh Thyme
~Served with Seasoned Garlic Roasted Fingerling Potatoes and Fresh Haricot Vert
~or~
Roasted Autumn Squash and Seasonal Root Vegetable Quinoa Cakes with Toasted Cumin Aioli (GF & Vegan)
~Served with Seasoned Garlic Roasted Fingerling Potatoes and Fresh Haricot Vert
Desert Course
Washington Apple Crisp Topped with Duchilly Hazelnut Crunch Topping and Drizzled Bourbon Caramel (GF & Vegan)