Sweets
Sour Cream Muffinswith Blueberry Sauce
Scones with Cream and Raspberry Jam
Popovers with Whipped Honey Butter and Sour Cherry Jam
Berries And Cream Mini Tartlets
Warm Northwest Pear and Hazelnut Mini Tartlets with Vanilla Custard Filling
Mini Devil’s Food Cupcakes With Cream Frosting
Mini Strawberry Shortcake
Mini Carrot Cake Muffins
Chocolate Mousse Filo Cupswith Raspberries and Cream
Seasonal Berry Clafouti CustardFirm Custard Served Warm with Fresh Berry Compote
Warm Cardamom Clafouti CustardFirm Custard Served Warm with Roasted Apples and Salted Caramel
Raspberry And Cream Jelly Roll
Baked Seckle Pears with Sabayon (Whipped Champagne Mousse) and Candied Macadamia Nuts
Free Form Peach, Plum And Nectarine Tart with Whip Cream Or Vanilla Ice Cream
Individual Blackberry Peach Cobbler
COEUR A LA CRÈMEVanilla Sweetened Chèvre Mousse, Blackberry Purée and Pound Cake
Savory
Tea Sandwiches
• Salmon and Cucumber
• Watercress and Whipped Irish Butter
• Dungeness Crab, Avocado and Radish
• Egg Salad with Basil Microgreens
• Camembert-Fig
Warm Crostini
• Pear, Brie and Toasted Pine Nuts
• Pear, Arugula and Fig Jam Topped with Shaved Pecorino
• Duck Confit, Frisée and Dried Cherry Chutney
Tallegio Stuffed Figs Wrapped with Prosciutto
Endive LeafFilled with Goat Cheese Mousse, Pear and Pistachio
Warm Camembertwith Strawberries, Champagne Grapes and Baguette
Chef’s Garden Radishes Topped with Dungeness Crab Salad and Dill
Deviled Farm Eggs
Local Artisan Cheese Platterwith Strawberries, Grapes, Baguette and Nuts
Grilled Seasonal Veggie Antipasti Platter
Veggie Crudités With Sauce Niçoise
Vegetable Ricotta Tart Served Sliced with Side Green Salad
Salads
Fig, BlackberryGoat Cheese, Almond and Prosciutto over Leaf Lettuce
Chef’s Garden Greens with Baked Walnut Crusted Goat Cheese Disks, Tomato and Balsamic Vinaigrette
Red Leaf Lettuce, Crisp Pink Lady AppleAged Gouda, Pomegranate, Walnuts, Mustard Seed Vinaigrette
Fresh Tomato Saladwith Lemon Verbena, Parsley, Nasturtium Petals, Sorrel, Crisp Prosciutto and Buffalo Mozzarella
GOLDEN BEET CARPACCIOwith Goat Cheese Mousse, Sweet Cicely, Candied Hazelnuts
WHOLE ROASTED PEAR HALVES STUFFED WITH FROMAGE BLANCHoney and Walnuts, Served over Mixed Greens with Champagne Vinaigrette