SUMMER PLATED DINNERS $35 $46 Tray Passed Appetizers – select 2 Tray Passed Appetizers – select 3

Sweet and Dungeness Crab Cakes Sweet Potato and Dungeness Crab Cakes with chipotle remoulade and minced chives with chipotle remoulade and minced chives

Heirloom Tomato Bruschetta Flank Steak Roulade fresh mozzarella, sweet basil and fig balsamic roasted red pepper and feta mousse

Grilled Chicken Caesar Beet and Goat Cheese Canape served on an endive spear and topped with crisp served on a toasted flatbread with candied parmesan cheese pistachios

Watermelon Tartlet Grilled Chicken Caesar goat cheese mousse, watermelon and mint salsa served on an endive spear and topped with crisp parmesan cheese Kalhbi Beef Tenderloin Bite seeds and scallion Chilled Vichyssoise potato and sorrel with paprika oil Salad – select 1 Halibut Ceviche Summer Raspberry Salad coconut and lime on a crisp corn chip spiced pistachios, goat cheese, lemon-thyme vinaigrette Salad – select 1

Herban Garden Salad Summer Raspberry Salad baby greens, cherry tomatoes, pickled carrots, spiced pistachios, goat cheese, lemon-thyme peppered cashews, marinated mozzarella and a vinaigrette Tuscan white balsamic vinaigrette Herban Heirloom Caprese Salad Artisan Rolls and Butter balsamic glaze and pesto oil

Entrees – select 1 Sweet Corn Salad baby spinach, grilled corn, Beecher’s Flagship, chili Paprika Crusted Airline Chicken Breast spiced sunflower seeds and a red wine and piquillo sour cherry and tarragon chutney vinaigrette

Pan Seared Cod Artisan Rolls and Butter piquillo pepper purée Entrees – select 2 Sides – select 1 Thyme Crusted Beef Tenderloin Yukon Mashed Potatoes and Roasted Baby Carrots old-vine Zinfandel demi glace

Wild Rice and Lemon-Thyme French Beans Citrus-Rubbed Salmon blackberry and brown butter emulsion Vegetarian Meal Pan Seared Airline Chicken Breast Savory Polenta ‘Steak’ broken tapenade vinaigrette sweet peppers, pine nuts and spinach served with chef-select market accompaniments Sides – select 1

Buttermilk and Black Pepper Mashed Potatoes and Sautéed Green Beans

Savory Herbed Fregola and Baby Carrots

Vegetarian Meal

Cauliflower ‘Cous Cous’ Stuffed Bell Pepper tapenade vinaigrette served with chef-select market accompaniments