PASSED HORS D'EUVRES

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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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SEATED DINNER

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STARTER

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Chilled Ravioli
with Briar Rose Creamery Goat Cheese,
Red Beet Reduction, Diced Golden Beets,
Black Olive and Fine Herb Puree
Garnished with Spring Herbs and Toasted Rye Crumble

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ENTRÉE

Alderwood Smoked Cascade Natural Beef Tenderloin
with a Dried Plum Demi Glace

Served with Sweet Potato Puree,
Sautéed Dandelion Greens, Swiss Chard, Caramelized Onions

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DESSERT

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Flourless Chocolate Almond Cake with Green Tea Infused Caramel
Apricot Puree and Chocolate Bark
Salted with Jacobsen Sea Salt

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