SOUPS – HOT

Puree of Ginger Carrot with Fresh Chives

Smoked Tomato Consomme’ with Local Morel Garnish

Dungeness Crab Consomme’ with Lump Crab Meat

Vegetable Minestrone with Basil Pesto

Velvety Puree of Tomatoes and Wild Leeks (creamless)

Organic Chicken with Wild Rice

Roasted Butternut Squash with Crispy Sage Leaves and Brown Butter

Puree of Chestnut with Crème Fraiche

Braised Lentils with Local Pheasant

Elk Stew with Wild Mushroom Melange’

SOUPS – COLD

Spring Puree of Sugar Snap Peas and Avocado

Tomato Gazpacho

Asparagus Vichyssoise

Chilled Cantaloupe with Pomegranate Reduction

SALADS

Petit Organic Greens in Emulsified Vinaigrette with Pistachio Encrusted Goat Cheese

Wilted Spinach with Warm Bacon Vinaigrette

Arugula, Pine Nuts, Pomegranate, and Slivered Onions in a Raspberry Vinaigrette

Classic Caesar with Romaine Hearts, Herbed Croutons, and Parmigiano Reggiano

Frisee with Dungeness Crab and Toasted Capers in a Sherry Vinaigrette

Gentleman’s Ranch Salad of Butterhead Lettuce and Radishes in an Herbed Buttermilk and Sour Cream Dressing

Mediterranean Toasted Quinoa with Cucumbers, Tomatoes, and Basil