PASSED HORS D'OEUVRES

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Smoked Duck Breast
with Dried Cherry Marmalade
on a Pink Peppercorn Wafer

Sliced Sea Scallop
with Black Truffle and Hood River Apple Relish
on a Yukon Gold Blini

Oregon Chanterelles
on Caraway Scented Rice Cubes
with Spring Radish and Fresh Herbs

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STARTER

Poached Lobster with Saffron Creme

Microgreen Salad and Herb Oil (GF)

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SALAD

Arugula Salad with Celery, Poached Pear and Candied Hazelnuts

Dressed with a Pinot Gris Vinaigrette (Vegan, GF)

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ENTRÉE

Thyme Crusted Flank Steak

Served with a Wild Mushroom Cabernet Sauce (GF, DF)

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OR

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Roasted Pacific White Fish with a Watercress Soubise (GF, DF)

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Accompanied by

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Mahogany Rice Risotto

with Leeks and Butternut Squash (GF, Vegan)

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Ginger Glazed Carrots (GF, Vegan)

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Rustic Bread with Sweet Creme Butter

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DESSERT

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Peach and Rosemary Tarte Tatin with Lemon Lavender Crème Fraiche and Oregon Honey

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