PASSED APPETIZERS

Pulled Duck Crepe

with plum & star anise preserves, gingered cucumber

Wild Mushroom Tartine

beech mushrooms with herbed ricotta & shaved parmesan

Griddled Corn Cakes

maple-yams, coriander crema, fried sage 

SALAD

Dungeness Crab Supreme

seasonal citrus segments, micro cress, avocado
& fennel dressing

MAIN COURSE

choice of

Deep Sea Scallop Garden

green pea puree, maitake mushrooms, baby carrots,
herb oil & mache

Braised Chicken Marbella

mixed olives, prunes, capers, white wine,
with artichoke bread pudding and fresh lovage salad

Grilled Polenta with Trumpet Mushrooms

with sweet and spicy pepper coulis

DESSERT

Flourless Chocolate Tart

hazelnut brittle and blackberry elixir