SUMMER PLATED DINNERS $35 $46 Tray Passed Appetizers – select 2 Tray Passed Appetizers – select 3 Sweet Potato 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 Feta 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 sesame seeds and scallion Chilled Sorrel Vichyssoise potato and sorrel soup 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 Pilaf 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.