PALISADE DINNER PLATED Palisade is able to accommodate a choice of entrees tableside on the day of the event for a maximum of 25 guests-please note for tableside entrée choice the day of, your menu price will be based on the highest priced entrée. For parties of 26 or more, exact entrée counts are required three (3) business days in advance of the event. Up to 3 entrée selections may be made for all event menus.

STARTER SELECTIONS – please select one SOUPS DUNGENESS CRAB & LOBSTER BISQUE Rich tomato cream, , chives, herb croutons

FIRE ROASTED PEPPER & TOMATO Green onion crème fraîche gf

TOMATO BISQUE Basil pesto veg

WATERMELON GAZPACHO Local watermelon, cilantro gf SALADS LOCAL ORGANIC GREENS Seasonal vegetables, citrus vinaigrette gf

PALISADE CAESAR Olive oil croutons, lemon-anchovy dressing, Pecorino Toscano

Available during Fall/Winter: WINTER PEAR SALAD Wild arugula, fresh sliced pears, toasted walnuts, Salemville blue cheese, white balsamic vinaigrette gf

TANGERINE SALAD Seasonal tangerine, wild arugula, sheep's milk ricotta salata, toasted pistachios, citrus vinaigrette gf

Available during Spring/Summer: STRAWBERRY SALAD Whipped Laura Chenel's goat cheese, toasted almonds, wild greens, balsamic vinaigrette gf

ARUGULA & QUINOA Red grapes, onion, radicchio, toasted walnuts PALISADE DINNER PLATED CONT. ENTRÉES Entrée selections are accompanied by Chef's selection starch and vegetable. Custom selections available for an additional cost. Please ask a Private Event Coordinator for details. FINFISH & SEAFOOD BRITISH COLUMBIA KING SALMON* 56 Pan seared, honey mustard glaze gf

STEELHEAD 45 Pan seared, citrus beurre blanc gf

DOVER SOLE 48 Pan seared, champagne beurre blanc gf

PACIFIC SWORDFISH 54 Applewood grilled, romesco, herb salad

Available March – November ALASKAN BLACK COD 64 Oven roasted, kasu marinade, green onion

ALASKAN HALIBUT 64 Seasonal preparation

Available May – October WILD SOCKEYE SALMON* 58 Pan seared, tarragon emulsion, honey-mustard, herb salad

WILD KING SALMON* 62 Cedar plank roasted, pea puree gf

PACIFIC MAHI MAHI 52 Pan seared, butter, pineapple chutney SHELLFISH CHAR-BROILED GULF SHRIMP 49 Garlic butter, seasonal tomatoes gf

SEARED SEA SCALLOPS 56 Beurre blanc gf

OVEN-ROASTED ALASKAN CRAB CAKES 52 Tarragon mustard aioli, apple & radicchio slaw gf

LOBSTER market price Warm butter, charred lemon gf (exact counts required)

STEAMED ALASKAN COLOSSAL KING CRAB LEGS market price Warm butter, charred lemon gf (exact counts required) PALISADE DINNER PLATED CONT.

BEEF All steaks are prepared medium rare unless requested otherwise CHAR-BROILED SIRLOIN MEDALLIONS* 56 Palisade bordelaise gf

APPLEWOOD SMOKED RIB EYE* 66 Chimichurri gf

FILET MIGNON* 61 Housemade bordelaise gf

APPLEWOOD SLOW ROASTED PRIME RIB* 56/62 Horseradish crème fraîche, housemade au jus gf (exact counts required) PORK & POULTRY PORK TENDERLOIN ALLA ROMANA 48 Pancetta herb seasoning, pancetta rosemary sauce

DRAPER VALLEY FARMS ORGANIC BRAISED CHICKEN 45 Wild mushroom Madeira jus, seasonal tomatoes VEGETARIAN VEGETABLE TERRINE 38 Bell peppers, zucchini, seasonal vegetables gf

VEGETABLE 37 Seasonal vegetables, bok choy, mushrooms, sweet soy glaze

SEASONAL RISOTTO 38 Chef's Selection preparation gf COMBINATION PLATES Combine up to three items to create your own entrée

5oz SIRLOIN MEDALLIONS* 35 Palisade bordelaise gf

5oz BRITISH COLUMBIA KING SALMON* 33 Honey-mustard glaze gf

TWO PAN SEARED SEA SCALLOPS 35 Beurre blanc gf

ONE OVEN-ROASTED ALASKAN CRAB CAKE 31 Tarragon mustard aioli, apple & radicchio slaw gf

ONE CRAB STUFFED COLOSSAL PRAWN 33 Wood-oven roasted, romesco

5oz PORK TENDERLOIN ALLA ROMANA 30 Pancetta herb seasoning, pancetta rosemary sauce

gf Prepared gluten-free, but we are not a gluten-free kitchen and do not have separate cooking equipment to prepare 100% gluten-free items. *Contains or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs May increase your risk of foodborne illness.