Course one

Wild mushrooms and asparagus tart, white truffle emuslsion

Beer battered rainbow trout, Seaweed Salad, smoked paprika tartar sauce

Niman Ranch confit of pork, Green Apple, pickled chanterelles, Grain mustard

Scrambled eggs with spinach, ham and 2 year cheddar

Second Course

Dungeness crab bisque

Baby Greens, Grilled Asparagus, Roasted Red Pepper, Benidictine Cheese, Basil
Vinaigrette

Entrée

Slow roasted leg of lamb, gratin of sweet potato, ratatouille, garlic jus

Grilled Pacific salmon, spinach and lobster mashed potato, roasted red pepper sauce

Roast Rib of Beef , twice baked mashed potato, wild mushroom bordelaise,asparagus

Dessert

Apple Strudel with caramel sauce and vanilla gelato

Parties of 5 or more- 18% Gratuity will be added.

$15. 00 Per Bottle Corkage Fee for Guest Provided Wine Not on our Wine list

$25. 00 Per Bottle Corkage Fee for Guest Provided Wine that is on our Wine list

(prices subject to change)

Executive Chef Greg Lutes