DINNER MENU

Passed Hors d'Oeurves

White Bean Puree & Red Pepper Salsa Phyllo Cup, Micro Salad, Basil Oil (G, Vn)

Mini Chicken Wellington, Whole Grain Mustard Aioli (G, D)

Caponata Phyllo Star (G, DF, N, Vn)

PNW Crab Cake with Tomato Caper Remoulade (G, DF, Shellfish)

Jalapeno, Bacon Wrapped Scallops (GF, DF, Shellfish)

Mixed Spring Greens, Tear Drop Tomatoes, Roasted Shallots, Feta Cheese Crumbles, Toasted Filbert Nuts,
Champagne Vinaigrette (D, GF, N)

Entrée

Ginger and Mango Steelhead, Forbidden Rice Pilaf with Roasted Broccolini, Miso Butter Sauce with Mixed Sesame
Seeds (GF, D)

Pink Peppercorn Grilled Filet Mignon, Rosemary Mashed Potatoes, Roasted Broccolini, Port Wine Reduction, and
Divina Tomato Garnish (GF, D)

Crispy Sweet Chili Cauliflower Sauteed Baby Carrots, Brown Rice, Roasted Red Pepper Sauce (Vn, GF)

Dessert

Dessert Dash Buffet provided by Pinkabella Cupcakes!