Soups and Salads
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