farm to table

Appetizers
■ Slow Roasted Duroc Pork Belly in a Smoked Broth with Roasted Seasonal Mushroom Shooters (GF)
■ Soy-Butter Poached Wild Caught Salmon Bites with Kimchi Juice served Amouse Bouche Style
■ Oregon Rogue Blue Cheese Spread and Applewood Smoked Bacon with Locally Sourced Sourdough Triangles
Entree
■ Roasted Beets, Radishes, Roasted Turnips and Local Chevre Salad with Baby Seasonal Greens and a Yogurt Walnut Dressing (V, GF)
■ Roasted Pecans with Brussel Sprouts (VE, GF…HAS NUTS)
■ Angel Hair Pasta with a Seasonal Mushroom Cream Sauce tossed FRESH on Site (V)
■ Chilled – Pan Roasted Sliced BC Duck with a Yakima Valley Cherry Sauce (GF)
■ Braised Oregon Grass Fed Boneless Beef Short Ribs with a Washington Red Wine-Mushroom Sauce
■ Fresh Local Rolls with Butter (VE without Butter)
Beverage
■ Fresh Minted Blackberry Lemonade (VE, GF)

Appetizers
■ BC Duck Confit filled Chuckanut Valley Gold Potato Cups with a Thyme-Port Sauce
■ Savory Shortbread Canapé topped with Whipped Goat Cheese, WA Pear Chutney and Crispy Prosciutto (Can be V without Proscuitto)
■ French Walla Walla Sweet Onion Soup Shooter with Beechers Cheddar Cheese and Local Sourdough Crouton
Entree
■ Artisan Field Greens with WA Grown Apples, Crumbled Oregon Rogue Blue, WA Dried Cranberries, Chopped Green Onions with a Sequim Valley Honey-Dijon Vinaigrette (GF, V)
■ Applewood Cured White Mountain Pork Belly Tossed Brussel Sprouts with Balsamic (GF)
■ Oven Roasted Chuckanut Valley Potato Blend with Himalayan Pink Sea Salt (VE, GF)
■ Pan Roasted WA Grown Chicken Breast with Garden Lemon Tarragon Sauce
■ Carving Station: Oregon Grass Fed Sliced Beef Flank Steak Roulade with Locally Sourced Proscuitto, Sautéed Kale, Roasted Garlic, Local Fontina (GF) with a WA Red Wine and Mushroom Sauce (Requires Extra Chef On Site Fee)
■ Fresh Baked Artisan Bread with Chive Infused Compound Butter (VE without Butter)
Beverage
■ Okanagan Cherry Infused Iced Sweet Tea (VE, GF)

Appetizers
■ Hand Rolled Washington Grown Chicken Meatball in a Tomato Broth with White Bean Shooter
■ Warm Roasted Cauliflower and Smoked Cheese Dip with Crostini (V, Can be GF without Crostini)
■ Roasted Butternut Squash and Chèvre Tarts with Pork Belly Bacon
Entree
■ Oven Roasted Acorn Squash, Roasted Yakima Pears, Crumbled Local Chevre and Red Onion Slices on a Bed of Local Seasonal Greens with a Mild Curry Vinaigrette (GF, V)
■ CMC Signature Smoked Cheese Macaroni and Cheese featuring Beecher’s Smoked Cheddar with Roasted Yakima Valley Apples and Firmont Farms Sausage
■ Sautéed Fall Greens with a Creamy Dijon and Shallot Sauce (GF, V)
■ Puff Pastry Washington Grown Chicken Pot Pie
■ Deep and Rich Oregon Raised Lamb Shepherds Pie with Creamy Chuckanut Valley Mashed Potatoes
■ Fresh Assorted Locally Sourced Dinner Rolls with Butter (VE without Butter)
Beverage
■ Sparkling Yakima Valley Pear and Mint Cooler (VE, GF)