Starters
ENDIVE CUP WITH FROMAGE BLANC MOUSSEPistachios and Seasonal Fruit
Fresh Hood Strawberrieswith Brie and Wildflower Honey
Mini Dungeness crab Cakeswith Meyer Lemon Aioli and Microgreens
Smoked Salmon Potato Cakeswith Avocado and Herb Aioli (Tarragon, Parsley, Chives, Caper, Cornichon)
Prosciutto Wrapped Shrimp Skewers with Lemon Aioli
Radish with Dungeness crab SaladSea Salt and Dill
Roasted Fingerling Potatoeswith Crème Fraiche, Dill and Lox
Sweet Potato-Leek Latkeswith Cranberries and Sour Cream
Crepe RouladesStuffed with Lox, Radish, Avocado and Watercress Cream
Blue Cheese Polenta CakesTopped with Crisp Prosciutto and Marcona Almonds
Stilton or Raclette Stuffed Mushroomswith Duck Confit, Cranberries and Cream
Butternut Squash Latkeswith Duck Confit, Cranberries and Cream
Scallion-Ricotta BlinisLox, Dill, Caper, Lemon Crème Fraiche, Red Onion
Saffron Risotto CakesTopped with Dungeness Crab and Tomato Chutney
Steak Bruschettawith Blue Cheese, Nasturtium Leaves and Caramelized Red Onion Jam
Taleggio Stuffed FigsWrapped with Prosciutto
Salad
Salad of Smoked TroutCrème Fraiche, Green Beans, Parsley, Chive, Pine Nuts, Red Peppercorn
Crab Stuffed Calamariwith Red Pepper Rouille, Garden Lettuce, Roasted Garlic Vinaigrette
Warm Walnut Crusted Goat Cheese Roundswith Garden Lettuce, Cherry Tomato and Herb Aioli
Golden Beet Carpacciowith Goat Cheese Mousse, Sweet Cicely, Candied Hazelnuts
Forager's SaladGathered Spring Garden Greens, Baby Vegetables in Aioli Nisçoise
Butter Lettuce, StrawberriesFromage Blanc, Sweet Toasted Mustard Seed Vinaigrette with Macadamia Nuts
Herbed Celeriac and Sour Apple Saladwith Lemon Parsley Creme Fraiche
Tomato, Chèvre and Herb Stuffed CrepeCrisped Brown and Served with Garden Lettuce
Mushroom CappuccinoMushroom Soup with Savory Whip Cream Topping and Chive
Cream of Crab and Leek Soup
Savory Pumpkin Soup with Chive and Cubed Brie Garnish
Entrée
Lamb Racks with Marcona Almond-Mint PestoServed with Celeraic-Leek Gratin and Roasted Brussel Sprouts
Lamb Racks with Tomato-Black Olive SaladButter Lettuce and Crispy Red Pepper Polenta
Summer Herb Crusted Lamb Loin with Semolina Dumplings, Baby Summer Vegetables, Dark Toasted Almonds, Charred Scallion, Balsamic Reduction
Seasonal Vegetable FarcieHandmade Sausage Stuffed Roasted Garden Vegetables with Sauce Ratatouille
Leek and Herb Crusted Rack of Lamb with Mashed Roots, Wild Mushrooms and Braised Chipollini Onions
Roasted Pork Loin Chops with Pinot Noir-Cherry Beurre RougeWild Rice Dark Roasted Nut Pilaf and Foraged Spring Greens
Herb Roasted Cornish Henwith Wild Mushroom Pan Sauce, Roasted Baby Carrots, Brown Rice Mushroom Pilaf
Filet Mignon with green Garlic ButterRoasted Cipollini Onions Stuffed with Bacon and Gruyère, Roasted Asparagus
Rib Eye Steaks with Wild Mushrooms, Gorgonzola Butter, Sweet Balsamic OnionsWilted Mustard Greens and Roasted Garlic Mashed Potatoes
Roasted Duck Leg In Sour Cherry Beurre RougeSemolina Dumplings, Baby Carrots and Winter Mushrooms
Herb Roasted Chicken Dijon Dressed Leeks, Roasted New Potatoes and Buttered Spring Peas
Crispy Duck Confitwith Creamy Potato Puree and Bitter Greens
Pistachio Crusted Sole Meunière(Lemon, Caper, Parsley, Brown Butter) Served with Garlic Roasted Wild Mushrooms, Asparagus and Herbed Crispy Creamy Polenta
Salmon with Sauce Bretonee (Tarragon, Watercress, Chervil, Crème Fraiche, Dijon) Served with Gigante White Beans, Pickled Shallots and Dark Roasted Broccoli
Macadamia Crusted Sablefish with Meyer Lemon Beurre BlancServed with Spring Onions, Wild Rice and Napa Cabbage Slaw
Crab Stuffed Sole Roulade with Chive Beurre BlancServed with Butter Braised Radish, Wilted Spinach and Potato Soufflé
Steamed Salmon in Parchmentwith Tomato and Basil, Marinated Poached Leeks and Potato Gratin
Basil Roasted Salmonwith Ratatouille and Warm Lemon-Dill French Lentil Salad
Oregon Albacore Salad Nisçoisewith Garden Fresh Tomatoes, Hard Boiled Farm Egg, Olives, Young Green Beans, Cornichon, Pickled Shallot and Lemon Dressed New Potatoes
halibut with Butter, Lemon and DillServed with Green Rice Salad with Fresh Tomatoes, Olives, Shallots, Parsley, Rosemary and Dijon Vinaigrette
Sole In Brown Butter with Tomato, Lemon and Caper Crouton CrustServed with Green Beans and Zucchini, Corn and Potato Cakes
Halibut with Basil and Shingled Potato CrustBasil Beurre Blanc, Braised Peas and Lettuce
Petrale Sole with Beurre BlancCeleraic-Potato Gratin and Watercress with Lemon Dressing
Dessert
Champagne Sabayonwith Cherries and Apricots
Strawberry Rhubarb Shortcakewith Cornmeal Lemon Scone and Poured Cream
Chocolate CrepesStuffed with Dark Chocolate Mousse, Whip Cream and Toasted Hazelnuts
île FlotantMeringue with Cherry Sauce and Shaved Hazelnut Brittle
île FlotantCaramel, Toasted Nuts, Crème Anglaise Custard and/or Seasonal Fruit
Individual Strawberry-Rhubarb Almond Crispswith Whip Cream or Ice Cream
Chocolate Strawberry Shortcakes Served Warm with Vanilla Ice Cream and Hot Ganache
Pots de CrèmeDark Chocolate and Sweet Cream
Strawberry Ice Cream Stuffed CrepeTopped with Fresh Strawberries, Dark Chocolate Sauce and Whip Cream
Coeur CrèmeCyprus Grove Fromage Blanc Mousse with Fresh Raspberry Puree
Rustic Peach, Plum and Nectarine Tartwith Whip Cream or Vanilla Ice Cream
Chocolate Mousse Tartlets