Signature Dinners

• Oregon Wild Mushroom Tartlet
• Pacific Rockfish Ceviche, Roasted Corn, Carrot Curl, Citrus Vinaigrette

Lemon and Oregon Berry Semifreddo with Honeycomb Crunch

• NW Line-Caught Grilled Salmon
• House-Smoked Beef Tri Tip with Horseradish Cream & Au Jus
• Herb Roasted Fingerling Potatoes
• Baby Spinach Salad with Bleu Cheese, Seasonal Berries, Candied Nuts and Raspberry Vinaigrette
• Roasted Butternut Squash & Herbed Brussels Sprouts
• Artisan Bread & Butter Rosettes

• Goat Cheese Gougeres
• House-Made Pate and Baguette

• Cocoa Bon Bons with Creme Anglaise

• Coq Au Vin
• Roasted Pork Loin Roulade with Apples and Currants
• Parsnip Mash with Bacon
• Ratatouille
• Marinated Beet, Bleu Cheese and Green Apple Salad
• Artisan Bread & Butter Rosettes

• Antipasti Skewer
• Crostini with Pear, Brie & Prosciutto

Italian Olive Oil Cake with Strawberry Balsamic Glaze

• Pinot Noir Braised Short Ribs
• Seared Salmon in Shallot-Chardonnay Cream Sauce
• Basil Butter Mashed Potatoes
• Spring Veggie Bundles with Scallion Tie
• Panzanella Salad over Organic Spring Mixed Greens
• Artisan Bread & Butter Rosettes

• Mini Muffaletta
• Scotch Egg with Boudin Sausage and Creole Remoulade

• Lemon Curd Mini Tartlets

• Smothered Pork Chop in Creole Red Gravy with Sweet Potato Mash
• Smoked Chicken Thigh with Savory Mushroom Pudding
• Grilled Asparagus with Lemon, Capers and Pickled Red Onions
• Arugula Salad with Apple Cider Tarragon Vinaigrette
• Black Eyed Pea Salad with Lemon-Basil Vinaigrette (DF/GF/Vegan)

• Portobello Pot Roast
• Stuffed Red Onion
• Veggie Nicoise (Potato, Olives, Egg, Green Beans, roasted Asparagus, Organic Greens)
• Roast Cauliflower, Chickpea, Arugula with LT dressing

• Pan Fried Rockfish with Lime-Chile Butter sauce over Basmati Rice
• Smoked Chicken and Wild Oregon Mushroom and Ricotta Crepes