First Course

 “Martini” of Yukon Gold potato and celery root purée, Grilled jumbo prawn, lemon beurre blanc and brunoise of Chardonnay macerated shallot confit, fresh chives

Salad Course


Mélange of organic frisée and baby spinach tossed in an aged sherry wine vinaigrette, roasted warm baby beets, toasted pecans, and imported French chévre 


Fresh baked rolls with creamery butterballs


Entrée Beef Option


Grilled porcini dusted petite filet mignon with black truffle demi‐glace, piped horseradish whipped potatoes with pomme gaufrette; Mediterranean vegetable ragout filled grilled zucchini roulade


Entrée Seafood Option

Fresh pan seared filet of sea bass with citrus caper beurre blanc, Organic pilaf medley of toasted old word grains with sautéed aromatics; Mediterranean vegetable ragout filled grilled zucchini roulade

Entrée Vegetarian Option

Large marinated and grilled Portobello mushroom top filled with toasted organic faro, wilted garlic sautéed spinach, melted onions and peppers and Gouda fondue on a bed of roasted red pepper coulis accompanied by Mediterranean vegetable ragout filled grilled zucchini roulade


Dessert trio with petite mousse au chocolate, petite warm bananas fosters bread pudding with Meyer’s rum crème, and petite tart au citron, raspberry paint 


Gourmet coffee and bottled water service tableside








Passed Hors d’oeuvre

Mini Dungeness crab tacos with diced Fresno chili-micro green salad


Poached pear with arugula, English Stilton and walnut on toasty bread round


Rack of lamb “lollipops” minted demi-glace


Sushi Bar


Made to order sushi by a professional sushi Chef



Dinner Buffet


Salad of organic baby and micro greens, fresh salad vegetables, Imported sheep’s milk Feta cheese and Kalamata olives, edible confetti flowers and fresh oregano and Meyer lemon vinaigrette

Caprese salad with local heirloom tomatoes, fresh buffalo mozzarella, whole basil leaves, aged Balsamic vinegar and extra virgin olive oil


Assortment of artisan breads and creamery butter

Herb and garlic roasted fingerling and heirloom potato medley with black truffle shavings and a light grating of fresh horseradish, fresh herbs

Beautifully arranged mosaic of grilled locally grown organic vegetables

Medallions of Pacific cod filet crusted with Dungeness crab atop a light Chardonnay tarragon cream sauce

Porcini dusted whole roast tenderloin of beef, Chef carved to order, accompanied by a rich Cabernet Sauvignon demi‐glace



Sweet Endings


Assorted elegant pick-up pastries which may include:

Mini cream puffs and éclairs, Mini fresh fruit tarts, Chocolate dipped strawberries, Mini nut tarts, Petit fours, Mini Cupcakes, Mini assorted truffles, Chocolate dipped Madeleine’s, Mini lemon meringue pies, cheesecake bites and other delectable mini treats


Seattle’s Best gourmet coffee and hot tea service