Appetizers

Artisan Cheese and Cured Meat Platter

Cold Smoked Salmon On Black Bread Toast, Horseradish Crème And Fried Capers

Ahi Tuna with Moroccan Spices (Belgian Endive)

Spring Onion Tarts with a Wild Mushroom Relish

Tortilla – Spanish Style with Caramelized Onions, Potatoes, and Fresh Herbs. Served with Romesco and Aioli Sauce

Vietnamese Spring Rolls with Nuac Cham

Marinated Ginger Pork Saté served with a Sesame Dipping Sauce

Coconut Marinated Chicken Saté served with a Peanut Sauce

Goat Cheese Fondue served with Washington State Apples and Toasted Bread

Brandade-Pureed Salt Cod and Potatoes in Garlic Oil served with Garlic Bruschetta 

Smoked Trout In Belgian Endive and Chive Crème Fraiche

Shrimp Skewers Marinated in Lemon Cello, rosemary and oregano

Tuna Pastrami on Black Bread and Horseradish Crème

Duck Rillets on Crostini with a Sweet Onion Tomato Jam

Entrées

Grilled Herbed Lemon Chicken on Shaved Fennel

Traditional Spanish Paella- Chicken , clams, mussels and chorizo

Wild Alaskan Salmon with Toasted Coriander and Fresh Herbs

Flank Steak Stuffed and Rolled with Capers, Spanish Olives and Roasted Red Peppers

Dungeness Crab Cakes with a Sun Dried Tomato Aioli and Fresh Herbs

Prime Rib Roast with a Shiso and Shallot Butter

Seared Lamb Chops with a Balsamic Glaze

Sides

Local Green Beans with Chickpeas in a Mustard Vinaigrette

Ranch Style Beans- White beans with smoked spices and a special sauce

Asparagus with Cabrales Cheese and Toasted Almonds tossed in Lemon Vinaigrette

Cauliflower Gratin with Gruyere

Garlic Smashed Yukon Potatoes

Cumin Scented Carrots

Braised Cavolo Nero (Black Kale)

Desserts

Chocolate Hazelnut Bread Pudding

Roasted Apples with Calvados and Vanilla Ice Cream

Chocolate Molten Cakes with a Huckleberry Sauce

Mini lemon tarts with wild mountain huckleberries

Rosemary Lemon Pound Cake with Local Berries

Homemade Cheesecake          

Assorted Handmade Cookies