Wonton crisp, wasabi aioli, black lava salt (DF/NF)
Apple butter (NF/Veg)
Herbed goat cheese, pickled red onion, fresh cilantro (GF/NF)
Wild mushrooms, caramelized onions and polenta (GF/DF/NF/V)
Grilled peach poblano chutney (GF/NF)
Sweet potato, dungeness crab, chipotle remoulade (NF)
Arugula, pear, dried cranberries, sliced almonds, gorgonzola, red wine vinaigrette (Veg/GF)
Miner's lettuce, burrata, candied pistachios (GF/Veg)
FIRST COURSE
Blade steak, green peppercorn, sherry butter sauce (GF/NF)
PNW wild mushrooms (Blue Oyster or Shitake), onions, garlic butter (V/GF/NF)
SECOND COURSE
Fresh fettuccini pasta, carrots, diced tomatoes, cannellini beans, chopped kale, capers, EVOO (V/GF/DF)
THIRD COURSE
Honey lemon coriander sauce (GF/NF/DF)
Spring onions (V/GF/NF)
FOURTH COURSE
Organic free-range chicken, charred red onion pickle relish, lemon herb potatoes, garlic green beans (GF/DF/NF)
(GF/NF)
(NF)
CUSTOM REQUESTS
Inquire with your sales representative regarding custom menu items and we will do our best to accommodate
V = Vegan | Veg = Vegetarian | GF = Gluten Free | DF = Dairy Free | NF = Nut Free
