holiday Party!

Salad

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

Honey roasted sweet potato salad with charred kale, pomegranate, feta cheese,

(Two dressing options: bacon blue cheese and balsamic vinaigrette)

Entrée

Applewood smoked beef tenderloin with blue cheese fondue

Cedar plank roasted salmon with cherry-port reduction

Sides

Roasted garlic mashed potatoes  

Grilled citrus asparagus

Bacon and roasted brussel sprouts

Wild mushroom risotto

Warmed baguette

Dessert

Local berry cobbler with dulce de leche gelato

Ganache covered brownie

 

Wedding Ideas

Apps

Crisp sweet pepper poppers with roasted jalapenos, boursin cheese

Truffle arancini, eggplant caviar, bacon sugo

Applewood bacon and bleu cheese medjool dates

Local mushroom profiteroles, goat cheese crema, roasted peppers

Blue corn crisp oysters with maple-ancho chile aioli

Prochiutto wrapped melon with local honey, Briar Rose goat cheese lollipop

Entrée

Whole roasted local farm pig with beet mustardo, tomatillo salsa verde

Salads

Greek style salad with farfalle pasta, heirloom tomatoes, salted olives, cilantro dressing

Evenpull Farms mixed greens, toasted hazelnuts, mixed berries, crisp parsnips, sherry vinaigrette

Sides

Warmed roasted beets with goat cheese and chili pumpkin seeds

Citrus roasted asparagus with bacon lardons

Honey glazed parsnips and carrots

Garlic confit smashed new potatoes

Creamed corn succotash

 

Outdoor Company BBQ

Salad

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  

Entrée

Applewood smoked hangar steak with blue cheese fondue

Cedar plank roasted salmon with heirloom tomato salsa   

Sides

Roasted garlic mashed potatoes  

Grilled citrus asparagus

Bacon and roasted brussel sprouts

Wild mushroom risotto

 

Wine pairing dinner 

Amuse

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

Meritage

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

Cabernet

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

6th Course

Port

Chocolate-almond-blue cheese bon bon

 

BREWING DINNER

Amuse

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

Oktoberfest

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