SALADS
Grilled romaine caesar salad with fresh lemon, parmesan cheese, caraway croutons and seared asparagus
Crisp bib lettuce with feta, cherry tomatoes, crumbled pancetta and cracked pepper herb dressing
Butter lettuce and radicchio tossed with sweet red grapefruit, candied pecans and avocado
Mescaline greens with marinated mushrooms, fennel and gruyere
Spinach salad with tangerine, red onion, and sesame seeds tossed with citrus-ginger vinaigrette
Mescaline greens tossed with pink lady apples, bleu cheese and candied pecans with balsamic dressing
strawberry coconut salad with shaved mozzarella, sliced almonds and sweet sherry vinaigrette
APPETIZER
Cranberry streusel topped baked brie with lemon crackers
Grilled endive with eggplant caviar
Butterflied prawns with tangerine segments
Crostini capreze salad with basil, vine ripened tomatoes, balsamic reduction and mozzarella
Dungeness crab and watercress canapes
Seared peppered Ahi Tuna on crisp rice wrappers
Roasted corn, chicken and chili phyllo wrappers
Wild mushroom phyllo with goat cheese and pine nuts
Wild chinook salmon pate on sourdough crostini
baked chicken wonton wrappers with roasted sweet peppers, gruyere and leeks
Fried Dungeness crab fritters with sambol aioli
Cottage cheese and grape filled melon cups
Chicken and roasted pear roulade
Artisan cheese platter variety with smoked gouda, gruyere, Rogue bleu cheese and white cheddar
Artisan meat platter variety with smoked salmon, salami and pancetta
Fresh fruit platter
SIDE DISHES
Roasted garlic and parmesan scalloped potatoes
Rosemary pan roasted baby red potatoes
Baked potatoes with chive butter
Roasted vine ripened tomatoes au gratin
Creamed summer root vegetables with Asiago cheese
Buttered brussel sprouts and sherry
Steamed summer squash with maple butter
Zucchini and chilies with cilantro creme fraishe
Honeyed baby carrots
Snapped green beans with olive oil and lemon
Broccolini and almond slivers
Sweet pea rice pilaf
Steamed jasmine rice
Sweet coconut basmati rice
Creamy parmesan risotto
Baked savory polenta cakes
ENTREES
-Vegetarian-
Sprouted wild rice cabbage rolls with caraway cream sauce
Phyllo florentine with roasted garlic veloute
Eggplant napoleon layered with roasted sweet peppers, mozzarella and turnips
Dumpling squash filled with port salute risotto
Brie and sweet potato layer spinach rigatoni
Organic arugula and smoked Gouda rigatoni in a soy-pepper sauce with pine nuts
-Chicken-
Spicy Anaheim chili chicken parmesan
Organic arugula and stout cheddar stuffed chicken breast
Chicken marsala with crimini and wild mushrooms
Char broiled chicken with mango citrus sauce
pan seared chicken picatta
Pan fried bread crumb crusted chicken breast with brown butter
-Pork-
Pepper crusted pork tenderloin with bleu cheese butter
Char broiled pork chops with cranberry chutney
Orange-rosemary pork tenderloin
-Beef-
Herbs de provance Beef tenderloin
Fresh horseradish crusted round roast hand carved
Garlic and herb prime rib with jus and horseradish sauce
-Other-
New Zealand lamb chops with a sun dried tomato rub
Balsamic marinated venison
Pecan crusted rack of New Zealand lamb
-Fish-
Cranberry BBQ wild salmon filets
Roasted garlic and shallot poached halibut
Parmesan crusted halibut with sweet marinara sauce
Char broiled salmon steaks with lemon sage butter
Green peppercorn crusted sturgeon
Dungeness crab risotto with charred fennel, arugula and brie cheese
Chilled fresh Dungeness crab stuffed avocados
Chilled fresh picked Dungeness crab with garlic herb butter
Cumin and lime seared wild prawns tossed with warm olive oil
Broiled King salmon with crushed cranberry-shiraz sauce
Seafood linguini with salmon, halibut, Manila clams and prawns in an asparagus and fennel cream sauce
DESSERTS
Cranberry chiffon pie
Triple berry cobbler a la mode
Chocolate-port mousse in a decadent chocolate cup with port reduction
Dark chocolate ganache cake with raspberry sauce
Apple tart tatin
Lemon croissant bread pudding
Hazelnut chiffon pie
Strawberry-lemon chiffon pie
Pear creme brulee
