​

Bronze

​

Hors d’ oeurves:

              Crab & Tarragon Salad, Fennel, Clementine, Butter Lettuce

              NW Mushroom Flatbread, Manchego, Roasted Garlic Aioli, Chives

 

First Course:

              Butternut Squash Soup, Sage Oil, Croutons

 

Second Course:

              Carlton Farms Pork Tenderloin, Baby Winter Greens, Tillamook Cheddar Polenta, Sauce Chasseur

              or

              Draper Valley Chicken Breast, Swiss Chard, Scallion Potato Puree, Lemon Honey Sauce

              or

              Vegetarian Option: Lentil and Garbanzo Ragout, Arugula, Creamy Polenta

 

Third Course:

              Lemon-scented Crème Brûlée   

​

​

Silver

​

Hors d’ oeurves:

              Salmon Tartare, House-made Potato Chip

              Blue Ribbon Meatball Skewers, Teriyaki, Spicy Mustard

              Garbanzo Polenta, Curried Yogurt, Tomato Jam

 

First Course:

              Winter Greens Salad, Stone Fruit Vinaigrette

 

Second Course:

              NW Mushroom Soup, Buttermilk Crème FraÎche

 

Third Course:

              Roasted NY Striploin, Sweet Potato Puree, Brussel Sprout Hash

              or

              Butter Poached NW Steelhead, Rosemary Fingerling Potatoes, Haricot Verts, Brown-butter Caper Sauce   

              or

              Vegetarian Option: Lentil & Garbanzo Ragout, Arugula, Creamy Polenta

​

Fourth Course:

              Dark Chocolate Tart, Cognac Salted Caramel Sauce

​

​

 

Gold

 

Hors d’ oeurves:

              Deviled Crab Cake, Remoulade

              Korean Beef Tartare, Wonton Chip

              Butternut Squash Arancini, Sage Aioli

 

First Course:

             

              Winter Greens, Radicchio, Sherry Vinaigrette, Hazelnut Crusted Goat Cheese

 

Second Course:
 

              NW Cioppino: Rockfish, Mussels, Clams, Shrimp, Toasted House-made Ciabatta

 

Third Course:

              Pistachio-crusted Lamb Chops, Parsnip puree, Winter Squash, Rosemary Madeira Sauce

              or

              Vegetarian Option: House-made Ricotta Cavatelli, Leeks, Tomato, White Bean, Kale

 

Fourth Course:

              Chocolate Study- Mayan Hot Chocolate, Chocolate Caramel Swirl Ice Cream, Peanut Butter Dusted Dark Chocolate Truffles, Dark Chocolate Tart

​

​

​

​

​