Starters
Cambozola STUFFED FIGSWrapped with Prosciutto
Broiled Chevre and Mirabelle Plums with Honey and Thymeon Baguette
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)
Filo TartletsWith Tomato, Squash Blossom, Boursin, Basil and Black Olive
BLISTERED CHEESE STUFFED PADRON PEPPERS
DUNGENESS CRAB CAKESwith Lemon Aioli
PROSCIUTTO WRAPPED SHRIMP SKEWERSwith Lemon Aioli
Flaked Salmon Bellyon Soft Baguette with Pickled Shallots and Fried Capers
Squash Blossom, Red Bell Pepper and Corn Fritterswith Herb Aioli
Blini with Cherry Tomato, Crisp Prosciutto, Avocado and Coriander Blossom
Roasted Bacon and Boursin Stuffed Mushrooms
Radish Halves Topped with Dungeness Crab SaladSea Salt and Dill
Salads
Arugula and Oak Leaf Lettucewith Fig, Prosciutto, Candied Pecans and Balsamic Vinaigrette
Mixed Garden Lettuce with padron rellenos Garden Tomato, Toasted Breadcrumbs, Basil and Walla Walla
FRESH TOMATO SALAD WITH LEMON VERBENAParsley, Nasturtium Petals, Sorrel, Crisp Prosciutto and Burrata
Cold Wedge Salad with Feta DressingGarden Basil, Cucumbers, Tomatoes, Sweet Peppers, Olive and Crisp Prosciutto
Garden Lettuce with Warm Boursin and Squash Blossom StuffedFilo Batons
Brie Croquetteswith Garden Lettuce, Walla Walla Onion and Tomato
Corn Chowder with CrabSweet Peppers and Chive Blossoms
Roasted Red Pepper and Herb Shortbread Tart with Feta and ThymeServed with Parsley, Nasturtium and Walla-Walla Herb Salad
Entrée
RACK of lamb WITH MINT PESTO CRUSTNew Potatoes, Baby Zucchini and Garlicky Haricot Vert
MUSTARD, SHALLOT AND THYME CRUSTED PORK LOINwith Diced Zucchini, Fresh Corn, Cherry Tomato, Herbs, Nasturtium and Pancetta with Tomato Balsamic Reduction
GRILLED Filet or NY Stripwith 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
Flank Steak or NY Stripwith Parisian Gnocchi, Basil, Parmesan, Garlic Roasted Sweet Peppers and Baby Zucchini
Pork Tenderloin Medallions with Grilled Plums, Shallots and CreamServed with Green Beans and Crispy Polenta
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
Halibut or Cod with bell pepper sabayonBasil and Ricotta Stuffed Zucchini Cannelloni, Squash Blossom and Haricot Vert
Dessert
Profiteroles with Vanilla Ice CreamGrilled Peaches and Fresh Blueberries
COEUR A LA CRÈMEVanilla Sweetened Chèvre Mousse, Candied Mirabelle Plums and Shortcake
BLUEBERRY, Almond And White Chocolate Mousse Tartlets
Lemon Souffléwith Vanilla Ice Cream and Blueberry Compote
SUMMER BERRY TARTwith Whip Cream or Vanilla Ice Cream
Crepes Stuffed with Vanilla Ice Cream, Almonds, Raspberries and Nectarines
BLACKBERRY PEACH COBBLERwith Almond Flour Crust and Vanilla Ice Cream
SUMMER PEACH, PLUM AND NECTARINE TARTwith Whip Cream or Vanilla Ice Cream