- - - - - - SEAFOOD - - - - - -

- Ahi Steak -
Seared Rare with Soy Oven Roasted Enoki Mushrooms,
Daikon Sprouts and Soy Mirin Glaze

- Herb Crusted Sea Bass -
Seared with Crisp Fennel Salad

- Fresh Wild Salmon -
Seared or Grilled and served
with Asparagus and Wild Mushrooms

- Farm Raised Salmon -

- Grilled Marinated Prawns -
Served with a Sweet Corn ~ Red Onion Relish

- Crab and Corn Stuffed Saffron Ravioli -
Fennel Salad, Roasted Corn Essence

- - - - - - CHICKEN - - - - - -

- Lemon and Herb Roasted Breast of Chicken -
Served in a Poultry Jus

- Apple Smoked Breast of Free Range Chicken -
Accompanied with a Cider Glaze

- Pancetta Wrapped Breast of Chicken -
Stuffed with Chevre Cheese and Wilted Spinach

- Stuffed Breast of Chicken -
Stuffed with Spinach, Goat Cheese, Oven Dried Tomatoes Wild Mushrooms and Pine Nuts

- - - - - - LAMB, DUCK & PORK - - - - - -

- Coffee Crusted Loin of Lamb -
Wild Mushrooms and Lamb Jus

- Roasted Leg of Lamb -
Marinated in Fresh Herbs and Olive Oil
and Roasted to perfection

- Spice Crusted Breast of Duck -
Wild Mushrooms and Garlic Turnover
a Port Shallot Duck Sauce

- Maple Glazed Pork Medallion -
Heirloom Bean Ragout and Red Onion Marmalade

- - - - - - VEGETARIAN - - - - - -

- Butternut Squash Risotto -
Roasted Beet Compote in a Savory Squash Jus

- Four Cheese Ravioli -
Roasted Red Pepper Sauce and a Corn Salsify Compote

- Carrot Cous Cous with a Vegetable Linguini -
Crispy Shallots and a Chive Beurre Blanc

- - - - - - BEEF - - - - - -
All Beef is Certified Oregon All Natural Beef

- Roast Prime Rib of Aged Western Beef -
Served with Horseradish Sauce and Madeira Jus

- Filet Mignon -
Grilled to perfection, served with a Black Peppercorn Jus

- Roasted Beef Tenderloin -
Served with Roasted Cipollini,
Wild Mushrooms and Madeira Jus

- New York Steak -
Topped with Shitake Mushrooms and Black Peppercorn Jus

- Sonoran Rubbed Tri Tip -
Served with a Roasted Garlic Chimichurri Sauce

- Pepper Crusted Sirloin -
Shitake Mushrooms and Oven Roasted Pearl Onions

- Merlot Braised Short Ribs -
Paired with Heirloom Bean Ragout and Savory Corn Waffles


- - - - - - DESSERTS - - - - - -

- Lemon Four Ways -
Meyer Lemon Tart with Candied Lemon Wedges, Lemon Tuile
and a Lemon Douglas Fir Sorbet

- Bourbon Pecan Tart -
Poached Seasonal Fruit and Sweet Thyme Syrup

- Flourless Chocolate Cake -
Oven Dried Strawberries, Pistachio Cookie and
Caramel Espresso Ice Cream

- Chocolate Silk -
Citrus Salad, Vanilla Anglaise and Spice Tuile

- Macadamia Nut Ginger Crème Brulee -
Marinated Pears and Crisp Florentine

- New York Cheesecake -
Hazelnut Chocolate Crust and Coulis

- Fruit Parfait with Fresh Seasonal Berries -
Devonshire Cream

- Assorted Dessert Buffet -
Cakes, Tarts, Petit Fours & Cookies