Project Description
First Course (choice of)
Sizzling Shrimp · sweet peppers · paprika garlic oil · sourdough toast (GF w/out toast)
Butternut Squash Fritters · roasted squash plank · chive crème fraiche · squash puree
Bison Tenderloin Skewers ∙ corn cakes ∙ wojape ∙ apple pepita brittle GF
Beet Carpaccio ∙ mixed greens ∙ beet chips ∙ Humboldt Fog ∙ orange vinaigrette GF
Second Course
Roasted Corn Soup
Main Course (choice of)
Arctic Char (Depends on Market) · pearled couscous · confit tomato · corn & poblano succotash · garlic parsley coulis
Ahi Tuna (Depends on Market) · kimchi rice · sautéed snap peas · wasabi gel · ponzu (GF w/out ponzu)
Kabocha Squash · rice herb stuffing · maple sage roasted carrots & cauliflower · lavender chevre · corn cakes · sorrel sauce GF, VEG
Flat Iron Steak & Pommes Paillasson · charred tomatoes · greens · chimichurri · lemon thyme emulsion GF
Rack of Lamb ·$5 additonal charge · white bean purée · ratatouille rosettes· sous vide cippolinis · sundried tomato demi GF
Dessert (choice of)
Key Lime Pie · blueberry compote · candied ginger
Warm Bittersweet Chocolate Truffle Cake · espresso ice cream · chocolate espresso tuile GF
Coconut Lime Panna Cotta · house granola · blackberry granita · DF
