Pacifc Northwest Menu

APPETIZERS:

• Smoked salmon rillette, chia seed cracker, preserved lemon, cucumber • Pork belly PB&J – salted peanuts, plum conserva, toasted brioche • Fried chicken and waffe one-bite, smoked honey, fermented hot sauce • Bison meatballs, black olive ketchup • Harissa lamb donuts with sumac sugar • Mixed wild mushroom tartlette, red onion marmalade, tarragon • Smoked chorizo and fontina croquettes, paprika aioli • Grilled spicy shrimp, green coriander and lime • Venison slider, Rainier cherry preserve, smoked gouda, arugula • Green olive tapenade, crostini, mama lil’s peppers, oregano • Grilled octopus, coppa, orange and fennel marmalade • Washington albacore tartar, vadouvan, toasted almond, preserved lime • Grilled chicken brochettes, sumac, pomegranate molasses • Beef tartar, black garlic, rye bread crostini, watercress • Blackberry and chevre macaron, basil gel, balsamico • Bruschetta of burrata, persimmon, almond, basil •

OYSTERS: (including the shucker)

If you are interested in oysters, fresh from our friends at Taylor Shellfsh Farms, Hamahama Oyster Co., Chelsea Farms or Marinelli, please let us know. We set up a special ice table for your oysters to be shucked onto, have incredible shuckers to shuck live for your guests, and can offer paired cocktail to really make your cocktail hour ‘pop’!

ANTIPASTI GRAZING BOARDS:

Our grazing boards are served on 10ft living edge cedar planks, and make for an impressive cocktail hour centre piece! Along with local and artisan cheeses and charcuterie, these grazing boards usually include a number of fresh dips, composed crostini, crudites, fresh and dried fruits, nuts, olives, crackers and fresh bread

www.thetallchef.com ENTREES:

• Milk braised pork shoulder, pea vines, morels, grilled spring onion • Grilled fank steak with Agrodolce spring onions and Demi glaze • Aromatic slow-roasted beef, cinnamon, cloves, garlic, pickled golden sultanas • Whole roasted free-range chicken, wild huckleberries, schmaltz croutons, mustard greens • Conft chicken legs, blistered tomatoes, guanciale, pine-nuts • Wild boar ribs, cumin, aromatic black beans, warm-spiced gastrique • Black pepper crusted ahi tuna, citrus, taggiasca olives, soft herbs • Roasted salmon fllet, lemon zest gremolata, cucumber and dill yogurt • Eggplant and summer squash lasagna, roasted garlic ricotta, aged Reggiano (V) • Sweet potato and lentil cakes, sundried tomatoes, tahini yogurt sauce (V) • Asparagus, pea and butter bean pot-pie, mint and tarragon (V)

Incur a Supplement Charge • Washington halibut, fennel crema, green olive, citrus gremolata • Seared scallops, sea urchin butter, scallions, ikura caviar • Beef short-rib, grilled artichokes, tomato conserva, port jus • Conft duck, Washington cherries, warm spice, duck jus

SIDES:

• Grilled summer squash, asparagus, radish salad, mustard greens, ponzu dressing • Baby kale Caesar salad, house made dressing, olive oil croutons, parmesan • Mixed baby lettuces, toasted pumpkin seeds, lemon zest croutons, shaved manchego cheese, white balsamic vinaigrette • Heirloom tomato salad, cucumbers, torn burrata, avocado, sumac, toasted pine-nuts, basil • Warm roasted carrot salad, harissa, dates, preserved lemon, cilantro • Roasted young root vegetables with rosemary, roasted garlic and Saba • Emmer farro, English peas, walnuts, marinated artichokes, nettle & pea vine pesto • Toasted orzo salad, cherry tomatoes, beldi olives, pine nuts, marinated artichokes, feta • Gemeli pasta salad, roasted peppers, torn mozzarella, sprouting broccolini, marjoram • Wild rice salad, charred corn, pickled shiitake, cilantro, crushed walnuts • Rosemary roast potatoes • Truffe butter mashed potatoes • House-made olive oil and sea salt focaccia bread • House-made black olive ciabatta bread

www.thetallchef.com LATE NIGHT SNACKS:

Lamb sliders with harissa aioli and feta 100% beef sliders with Beechers and smoked ketchup Fried chicken sandwich with crunchy coleslaw and house hot sauce Fried wings and drums with our buttermilk ranch dip Focaccia fat-breads topped with your favorite pizza toppings Nachos with carnitas, black beans, queso, pickled jalapeños, red onion & sour cream

SWEET BITES

Smaller bites (to accompany your cake):

White chocolate and saffron macaroons Dark chocolate and cherry macaroons Lemon and thyme marshmallows Blueberry pate-de-fruit Beet pate-de-fruit Aleppo spiced dark chocolate truffes White chocolate and limoncello truffes Vegan chocolate brownie bites with mango cremeux

Larger bites (for dessert bars):

Chocolate brownie squares with salted caramel creme Cream puffs with praline whipped ganache and sea salt Cannoli with bitter chocolate and coffee pastry cream, cocoa nib & hazelnut Raspberry (or Rainier cherry) clarfoutis with vanilla creme diplomat Ricotta cheesecake bites with peach and basil Summer pavlovas - Italian meringue, whipped mascarpone, seasonal berries Butterscotch pot-de-creme, Bourbon whipped cream, shortbread crumb Key lime pie verrines Strawberry shortcake verrines Orange-semolina cake with whipped milk chocolate ganache Rhubarb and ginger ice-cream sandwiches ($) Mini-‘Magnums’ - raspberry swirl iced cream, white chocolate glaze, pistachio crunch ($)

Lemonade / Iced tea / Infused water service - Throughout your event -

French Press coffee service, with decaf and selection of teas - Served with your cake -

www.thetallchef.com