Hors D’oeuvres
Thai Vegetable Summer Rolls, Wrapped in Rice Paper with Sweet Chili Sauce
Assorted Sushi Rolls and Nigiri Sushi
Northwest Mushroom Tart, Beecher’s Flagship, Fresh Tarragon
Beef Tenderloin with Orgon Blue Cheese on Crostini
Salad Course
Field Greens with Cherry Tomatoes, Roasted Sweet Potatoes, Quinoa and Champagne Vinaigrette
Main Course
Grilled Chili-rubbed New York Strip Steak
Roasted Shiitake Mushroom Ragout | Truffle Parmesan Risotto | Chef’s Seasonal Vegetables
Ponzu Tofu
Seared Tofu, Braised Bok Choy, Long Green Beans, Shiitake Mushrooms, Blistered Tomatoes, Citrus Reduction, Jasmine Rice
Seared Black Cod, Pan Seared, with Blueberry and Blackberry Chutney
Truffle Parmesan Risotto | Seasonal Vegetables