40TH Birthday Party


Archery Summit Rose

Espelete grilled Oregon spot prawns, strawberry conserva

Evenpull farms French breakfast radish, avocado butter, smoked sea salt, crostini

Hermiston melon, crisp prosciutto, cast iron honey, basil  

1st Course

Purple Hands Pinot Noir

Mushroom carpacio, micro greens, aged balsamic, crisp pecorino romano, EVOO, confit Oregon berries

2nd Course

Dominio Tempernillo

Crispy skin duck breast, grilled asparagus, parsnip puree, cherry reduction  

3rd Course

Soter Pinot Noir

Cedar plank salmon, roasted baby beets, caramelized fennel, tomato concasse, capers, castrovetrano olives, béarnaise froth

4th Course

Alexana Cabernet Sauvignon

Grilled NY, rosemary risotto, spring pea, crushed hazelnuts, crisp Walla Walla onions

5th Course

R Stuart, Tawny Port

Poached Bairds farm peach, walnut cake, pistachio mousse, blackberry gelee


Outdoor Company BBQ


Mixed green salad with local blue cheese, spiced walnuts, local apples and aged sherry vinaigrette  

Watermelon and goat cheese salad with mint, toasted hazelnuts, lemon vinaigrette  


Applewood smoked hangar steak with blue cheese fondue

Cedar plank roasted salmon with heirloom tomato salsa   


Roasted garlic mashed potatoes  

Grilled citrus asparagus

Bacon and roasted brussel sprouts

Wild mushroom risotto

Mosquito Fleet

Wine pairing dinner 


Palouse White Wine

Hood canal oyster shooter, pickled heirloom tomatoes, parmesan broth

Bleu cheese gougeres

1st Course

Cab Franc

Grilled summer vegetables, peppered goat cheese, capers, salted cacao soil, balsamic glace

2nd Course


Grilled salmon, crisp garlic hash, roasted strawberry

3rd Course

Petit Verdot

Braised lamb loin, spring pea puree, wild mushrooms, fig reduction

4th Course

Sophia Syrah

Duck confit, roasted tomatoes, micro greens, burnt orange

5th Course


Cast iron roasted petit tenderloin, batonnet potatoes, asparagus, chocolate-blackberry

6th Course


Chocolate-almond-blue cheese bon bon


Palouse winery

Summer Affair



Heirloom melon, basil, crema, sweet lemon poached lobster

Chili dusted bay scallop tostada, peach, chevre, cilantro 

1st Course


Roasted garlic hummus, pickled summer vegetables, cilantro pita, micro green

2nd Course


Crisp soft shell crab, Vashon greens, heirloom compressed melon, market strawberry froth

3rd course


Paella: Prawns, saffron, cilantro, scallions, Spanish chorizo, heirloom tomatoes, bomba rice

4th Course


18 hour braised short rib, corn flan, grilled scallion, roasted peach bbq sauce

5th Course


Foraged berry cobbler, cinnamon ice cream, lavender gelee, dark chocolate crumb




Ridgetop Red

Grilled oysters over “fescue”

Hamachi crudo, summer fruit, chili cracker

“Mac and Cheese” ravioli

1st Course

Saint Florian Firefighter IPA

Cedar smoked salmon, house boursin cheese, heirloom beets, coconut-apple gelée

2nd Course

Bavarian Style Hefeweizen

Foiegras mousse brûlée, lavenderfinancier, citrus popcorn, poached quail egg, sea salt

3rd Course


Pretzel crusted bone out pork short rib, house mustard, corn chip, cornichons, sauerkraut

4th Course

Fat Scotch Ale

Sea salt cotton candy, caramel crème brûlée, cinnamon-banana ganache