Starters
ENDIVE CUPwith Goat Cheese Mousse, Berries and Pistachios
TALEGGIO STUFFED FIGSWrapped with Prosciutto
NY STRIP STEAK BRUSCHETTAwith Blue Cheese, Nasturtium Leaves and Red Onion Jam
SMOKED SALMON-POTATO CAKESwith Avocado and Herbed Aioli (Tarragon, Parsley, Chives, Caper, Cornichons)
TOMATO, MOZZARELLA AND BASIL BLOSSOM TARTLETS
BLISTERED CHEESE STUFFED PADRON PEPPERS
DUNGENESS CRAB CAKESwith Farm Egg Lemon Aioli
PROSCIUTTO WRAPPED SHRIMP SKEWERSwith Farm Egg-Lemon Aioli
FILO TARTLETSwith Ricotta, Gruyère, Prosciutto, Leek, and Thyme
Flaked Salmon Bellyon Soft Baguette with Pickled Shallots and Fried Capers
Radish Halves Topped with Dungeness Crab SaladSea Salt and Dill
Salads
FIG, BLACKBERRY, GOAT CHEESEToasted Almond and Prosciutto Over Leaf Lettuce
FRIED GREEN TOMATOESwith Nasturtium Aioli and Foraged Lettuces
CRISP PROSCIUTTO PACKETS OF CHÈVREwith Garden Lettuce, Cherry Tomato and Red Onion
FRESH TOMATO SALAD WITH LEMON VERBENAParsley, Nasturtium Petals, Sorrel, Crisp Prosciutto and Burrata
FRIED FROMAGE BLANC STUFFED SQUASH BLOSSOMSOver Mixed Greens with Seasonal Chef’s Garden Veggies and Edible Flowers
Brie Croquetteswith Garden Lettuce, Walla Walla Onion and Tomato
Chilled ZUCCHINI SoupServed with Queso Fresco, Squash Blossoms and Spiced Pepitas
GAZPACHOwith Avocado, Bay Shrimp and French Sorrel
Entrée
RACK of lamb WITH MINT PESTO CRUSTNew Potatoes, Baby Zucchini and Garlicky Haricot Vert
GRILLED STEAKwith Crispy Potatoes, Chef’s Garden Early Girl Tomatoes, Walla Wallas, Basil, Green Beans, Roquefort and Balsamic Reduction
Herb Roasted Chickenwith Herbed Cherry Tomato Salad and Fresh Corn Pudding with Fontina and Red Bell Pepper
MUSTARD, SHALLOT AND THYME CRUSTED PORK LOINwith Diced Zucchini, Fresh Corn, Cherry Tomato, Herbs, Nasturtium and Pancetta with Tomato Balsamic Reduction
PISTACHIO PESTO CRUSTED SALMONwith Grilled Bell Peppers, Zucchini and Cold Toasted Orzo, Basil, Lemon and Feta Salad
SEARED HALIBUTwith Tarragon-Zucchini Slaw, Corn Soufflé Cake and Cherry Tomato Salad
Black Cod with bell pepper sabayonMushroom and Ricotta Stuffed Zucchini Cannelloni, Squash Blossom and Haricot Vert
Mussels with Saffron Chantilly AioliGarlic-Tomato Rice, Foraged Greens and Fresh Corn Salad
Dessert
GRILLED PEACHES WITH VANILLA ICE CREAMMint Infused Honey and Lemon Scone
COEUR A LA CRÈMEVanilla Sweetened Chèvre Mousse, Blackberry Puree and Pound Cake
BLUEBERRY, Almond And White Chocolate Mousse Tartlets
Chilled Lemon Souffléwith Blueberry Compote
SUMMER BERRY TARTwith Whip Cream or Vanilla Ice Cream
Crepes Stuffed with Vanilla Ice Cream, Blueberries and Peaches
BLACKBERRY PEACH COBBLERwith Almond Flour Crust and Vanilla Ice Cream
SUMMER PEACH, PLUM AND NECTARINE TARTwith Whip Cream or Vanilla Ice Cream