seasonal

Appetizers
■ Pan Roasted Alaskan Shrimp with an Apple Brandy Sauce
■ Beef Bourgignon Puff Pastry Pot Pie Shooters
■ Phyllo Cups with Brie topped with a Cranberry-Apple Relish and Candied Walnut (V…HAS NUTS)
Entree
■ Winter Greens with Orange Wedges, Pomegranate Seeds, Oregon Rogue Blue Cheese, Red Onion House Made Croutons and Pomegranate Vinaigrette (V, GF without Croutons)
■ Winter Wild Mushroom and Gruyere Potato Au Gratin(V)
■ Coq Au Vin: Braised WA Grown Bone In Chicken Thighs in a Rich and Delicious Classic French Red Wine Sauce
■ CARVING STATION (Requires Chef On Site at an additional Fee): White Mountain Pork Tenderloin Roulade filled with Spinach, Sautéed Apples, Hemplers Sausage, Onions and Cranberries brushed with Pear Vanilla Glaze (GF)
■ Local Sliced Rustic French Bread with Salted Butter (VE without Butter)
Beverage
■ Sparkling Pomegranate Mint Lemonade

Appetizers
■ Spring Dungeness Crab Cakelettes with Lemony Spring Pea Mash Topping served Amouse Bouche Style (Crab Prices subject to change based on Supply Issues)
■ Wild Caught PNW Cold Smoked Salmon Blanched WA Grown Asparagus (when available)(GF)
■ Spring Radish and Fennel Phyllo Cups: Phyllo Cups filled with a Whipped Creamy Lemon-Goat Cheese Fennel topped with Spring Radish Slices (V)
Entree
■ Spring Mixed Greens Salad with Sugar Snap Peas, Sliced Red Onions, Cucumber Slices and Crumbled Local Oregon Rogue Blue Cheese with House Made Balsamic Vinaigrette (V, GF)
■ Roasted WA Grown Spring Baby Carrots with Thyme and Oregano (VE, GF)
■ Fresh Tossed Linguini with Roasted Artichokes, WA Grown Asparagus (When Available) and Leeks in a Creamy Lemon-Tarragon Sauce (V) 
■ Oven Roasted WA Grown Bone In Chicken Thighs with a Spring Basil Tapenade (GF)
■ Sliced Local Rustic Bread with Chive Infused Compound Butter (VE without Butter)
Beverage
■ Tarragon Infused Lemonade (VE, GF)

Appetizers
■ Chilled WA Grown Cherry Soup Shooters topped with Creme Fraiche (GF, V)
■ Fresh Seasonal Fruit Display (GF, VE)
■ Lemony Summer Dungeness Crab Cakelettes with Lemon-Caper Aioli Topping served Amouse Bouche Style
Entree
■ Summer Spinach Salad with Seasonal Berriess, Chèvre, Cucumber Slices, Red Onion and an Infused Strawberry Vinaigrette (GF, V)
■ Blackberry-Balsamic Glazed Roasted WA Grown Bone In Chicken Thighs with Blackberry Compote on the side (GF)
■ Penne with Garden Tomatoes, White Onion, Roasted Sugar Snap Peas and Squash in a Creamy Summer Corn Sauce (V)
■ Local Sliced Rustic Bread with Balsamic Vinegar to Dip (VE)
Beverage
■ Minted Blueberry Lemonade (VE, GF)

Appetizers
■ 4 Cheese Ravioli in a Roasted Cauliflower and Cambazola Cream Sauce served Amouse Bouche Style (V)
■ Hemplers Andouille Sausage and Tillamook Cheddar Puff Pastry Bites with Tangy Dip
■ Tuscan Braised Kale and Cannelini Soup Shooters with Focaccia Croutons (VE, GF without Crouton)
Entree
■ Fall Mixed Greens, Roasted Carrot and Beet Salad with Parmesan Cheese, Cucumber Slices, Chopped Green Onions and a House Made Balsamic Vinaigrette (V, GF)
■ The Fallsagna: Chef Anna’s Unique Riff on the Classic dish with an eye to Seasonal Ingredients and Flavors: Alternating Layers of a Creamy Pumpkin Sage Sauce with Ricotta, Local Mozzarella, White Mountain Pork Filling and Parmesan baked to Chef Anna Deliciousness! (Can be made GF with price increase, Can be made Vegetarian with Roasted Butternut Squash as a replacement for Pork)
■ Fall Chicken Marsala: WA Grown Oven Roasted Bone In Chicken Thighs in a Fall Marsala Mushroom Sauce
■ Fresh Local Artisan Rolls with Herbed Butter
Beverage
■ Chilled Mulled Spiced Washington Apple Cider (VE, GF)