HORS D’OEUVRES

Burrata, Cucumber, Tomato (gf, v)

Miniature Ahi Poke Tostada (vegetarian)

Spinach Artichoke Bite (v)

Hibachi Steak Skewers (df, gf)

House Made NW Crab Cake (df)

SALAD

Arugula and Frisee Salad (gf, v)
grapes, strawberries, goat cheese, white balsamic dressing

ENTREES

BEEF

Grilled Beef Tenderloin, Beecher's cheddar creamy mashed potatoes, asparagus, port wine jus (gf)

FISH

Seared Herb Marinated Steelhead, potlach pilaf, asparagus, lemon caper dill cream (gf)

VEGETARIAN

Butternut Squash Ravioli, artichokes, fennel, blistered baby heirloom tomatoes, mushrooms, kale pesto sauce (v)

DESSERT

Key Lime Cheesecake (v)

Chocolate Truffle Mousse (v)

N-contains nuts; DF-dairy free; GF-gluten free; V-vegetarian; S-contains shellfish