PASSED HORS D'OEUVRES

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Beef Carpaccio with a Cherry Balsamic Marmalade
on a Pink Peppercorn Wafer

Pinenut Wafer with Humboldt Fog and Olive

Red Beet Cured Salmon
with Horseradish Aioli and Green Apple Relish
on a Buckwheat Blini

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STARTER

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Roasted Cauliflower with Toasted Parmesan Crumble and Walnut Puree
Served with Seared Porcini Mushrooms, Crispy Prosciutto and Saffron Aioli

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ENTRÉE

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Roasted Sablefish with an Herb Broth
Served on a Bed of Quinoa with Late Summer Corn, Fennel, Butternut Squash,
and a Sauté of Early Fall Local Vegetables

Garnished with a Radish and Jerusalem Artichoke Salad

DESSERT

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Blood Orange and Macadamia Cake
with Honey Curd, Whipped Crème Fraiche and Lavender Gel

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