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)