Appetizers & Salads

Seared Ahi over a Layer of Local Greens

Topped with Wonton ribbons served with a Sesame Orange-Chile Sauce topped with Tobiko Caviar

Escargot with Thai Chili Garlic Cream sauce

Local Mix Green Salad

With Grilled Fennel, and Orange Segments served with a Mango Basil Vinaigrette


Deconstructed Beef Wellington with a Truffle Mushroom-Foie Gras

Topped with a Puff Pastry served with a Merlot Demiglace Farmers Market Fresh local Vegetables sautéed and
tossed in Extra Virgin Olive oil

Pan-Seared Local King Salmon in Coconut Oil

Served over a Coconut Ginger Rice topped with Dungeness Crab Mango Salsa with sautéed Walla Walla Sweet Onions and Local Squash

Seared Lemon Grass-Crusted Swordfish with a Thai Coconut Curry Sauce

Served over an option of crispy coconut rice cake or roasted garlic smashed potato, with sautéed Farmers

Market vegetables lightly tossed in olive oil


Coconut Pana Cotta with a Raspberry Coulis topped with Toasted Coconut
White Chocolate Lemon Pot De Cream
Pineapple Macadamia Nut Upside Down Cakes