Summer Celebration Menu
A menu of this type is ideal for the warmer months when lighter fare is in order, and freshly picked produce is abundant
Tray Passed Hors D’Oeuvres
diced seasonal fresh fruit salsa in a crispy phyllo shell
House Tea-Smoked Duck Breast
tender duck breasts, tea smoked on the grill, then thinly sliced and served on an
oregano cracker and garnished grilled peach compote
topped with Cabrales blue cheese and thyme, then roasted and served warm
marinated jumbo shrimp with fresh herbs and lemon, marinated calamari salad with sweet bell peppers, seared scallops with oregano and citrus,
mussels on the half shell with tomato and basil,
prawns sautéed with onion, tomato, and capers, and rosemary grilled wild king salmon
topped with a mixture of cilantro, lemon, and olive oil served with mango pineapple salsa
Grilled Bistro Style Hangar Steak
dressed in shallots, seasonings, and red wine, grilled and served with roasted shallot demi-glace
Naked Paella
this traditional Spanish rice dish is baked with saffron, garlic, onions,
and an assortment of bite sized grilled vegetables
red quinoa, an ancient grain of the Americas with a nutty flavor
is mixed with tart apples, dried currants, mint, and a curry vinaigrette
and whole basil leaves; drizzled with extra virgin olive oil and fresh herbs
colorful and crunchy fresh peas with Walla Walla sweet onions, teardrop cherry tomatoes,
fresh basil, pine nuts, crumbled chèvre and a fresh herb olive oil
a mix of available wild greens, dandelion, frisée, mizuna, fresh herbs, and
edible flowers tossed with a wildflower honey and thyme vinaigrette
best-of-the-season fruit, may include berries, apples, mango, melon, kiwi,
star fruit, dates, pineapple, citrus, and grapes
$48 per person