Sample Menus

Herb-crusted rack of lamb with roasted potatoes, broccolini, and saffron herb sauce by Chef Amanda

  • STARTER

    Five-spice crispy pork belly with apple mostarda, creamy polenta, and seasonal greens.

    FIRST COURSE

    Farmers market medley with organic greens, seasonal vegetables, chèvre panna cotta, and Champagne vinaigrette.

    MAIN COURSE

    Modern Beef Wellington with black truffle, locally foraged mushrooms, wilted spinach, and Burgundy demi-glace.

    DESSERT

    Caramelized apple mille-feuille with vanilla custard and bourbon caramel.

  • STARTER

    Dungeness crab and citrus salad with avocado, fennel, grapefruit, lemon vinaigrette, and micro herbs.

    FIRST COURSE

    Pan-seared shrimp with white-wine garlic butter, chili flake, grilled sourdough, and herb oil.

    MAIN COURSE

    Seared sea bass with parsnip purée, roasted carrots, and brown-butter caper sauce.

    DESSERT

    Lemon posset with fresh berries and shortbread crumble.

  • STARTER

    Sesame ahi tuna tataki with ponzu, shaved cucumber, scallions, and microgreens.

    FIRST COURSE

    Chilled soba noodle salad with soy-dashi vinaigrette, crisp vegetables, sesame, and soft herbs.

    MAIN COURSE

    Choice of Japanese-style braised short rib, teriyaki-glazed filet mignon, or soy-butter glazed sea bass.

    DESSERT

    Matcha panna cotta with honey and fresh berries.

  • STARTER

    Ahi tuna ceviche with citrus leche de tigre, avocado, cucumber, red onion, cilantro, and plantain chips.

    FIRST COURSE

    Charred street corn and burrata salad with heirloom tomatoes, chili-lime vinaigrette, cilantro, and toasted pepitas.

    MAIN COURSE

    Choice of Argentinian grilled beef tenderloin or mojo-marinated Pacific salmon.

    DESSERT

    Coconut-lime panna cotta with toasted coconut, mango coulis, berries, and mint.

  • STARTER

    Smoked salmon rillette with toasted caraway, cultured crème fraîche, lemon zest, fresh herbs, and warm brioche.

    FIRST COURSE

    Burrata and stone-fruit salad with grilled peaches, heirloom tomatoes, basil, pistachio, and aged balsamic.

    MAIN COURSE

    Coffee-crusted bison tenderloin with celery-root purée, roasted baby carrots, and huckleberry reduction.

    DESSERT

    Oregon berry mille-feuille with vanilla-bean pastry cream, berry coulis, citrus zest, and fresh mint.

  • STARTER

    Heirloom tomato and prosciutto caprese with mozzarella, basil, balsamic reduction, and extra-virgin olive oil.

    FIRST COURSE

    Wild mushroom risotto with roasted garlic, herbs, and Parmesan.

    MAIN COURSE

    Tuscan herb-roasted chicken with Parmesan polenta, seasonal vegetables, and roasted-garlic jus.

    DESSERT

    Vanilla-bean panna cotta with seasonal berry compote and fresh berries.

A white plate of sliced vegetables including cucumber, radish, and grapefruit, garnished with small blue flowers and chopped green herbs, with olive oil drizzled around the vegetables.
Cheesecake topped with mixed berries, whipped cream, and a mint leaf on a decorative plate.
Caprese salad with heirloom tomatoes, fresh basil, chopped nuts, balsamic glaze, and black pepper on a floral ceramic plate.
Seared scallops served with a colorful vegetable medley of cherry tomatoes, peas, corn, and diced peppers, garnished with microgreens, and drizzled with a yellow sauce on a white plate.
A plated gourmet dish featuring a sliced, crusted steak topped with berry sauce, garnished with microgreens and edible flowers, served over a smear of creamy white sauce on a round beige plate.
A bowl of pumpkin soup garnished with chopped herbs, pomegranate seeds, and a drizzle of cream.