DINNER MENU

Passed Hors d'oeuvres

• White Bean Puree & Red Pepper Salsa Rice Cracker, Micro Salad, Basil Oil (GF, Vn) 
• Mini Chicken Wellington, Whole Grain Mustard Aioli (G, D) 
• Caponata Phyllo Star (G, DF, N, Vn) 
• Roasted Seasonal Washington Apple Bruschetta, Goat Cheese Spread, Toasted Walnuts, and Balsamic Glaze on Gluten-Free Crostini (V, GF, D, N)
• PNW Crab Cake with Tomato Caper Remoulade (G, DF, Shellfish) 
• Jalapeno, Bacon Wrapped Scallops (GF, DF, Shellfish) 

First Course

Mixed Spring Greens, Herb Cured Tomatoes, Pickled Shallots, Crumbled Goat Cheese, Toasted Garbanzo Beans, Blueberry-Balsamic Vinaigrette (GF, D, N)

Entrée

Duo of Bourbon Braised Short Rib and Salmon, Rosemary Mashed Potatoes, Roasted Broccolini and Heirloom Carrots, Divina Tomatoes, Crispy Shallots (GF, D)

Vegan Entrée

Coconut Crusted Tofu, Coconut Curry Sauce, Lemongrass Steamed Forbidden Rice Pilaf, Roasted Green Beans, Mixed Sesame Seeds, Chili Threads (GF, DF, Vn)

Dessert

Dessert Dash Buffet provided by Pinkabella Cupcakes!