ALTERNATING STARTERS

Mulligatawny Soup ^V

Braised kale

Braised Pork Belly with Maple Mustard Glaze ^{GF, DF}

Corn and bean smash, cherry jus

Artisan breads, house made lavash, sea salt & thyme butter

SALAD

Roasted Tri-Color Beet Salad ^{V, GF}

Baby greens, roasted tomato pearls

Basil raspberry dressing

ENTREES

Tarragon & Cherry Glazed Atlantic Salmon, Lemon Risotto ^GF

Baby beet & Brussels sprout, Cucumber fondue

Beef Short-Rib ^GF

Beecher’s polenta, grilled seasonal vegetable

Tiente Cellars Merlot gastrique

VEGAN OPTION

Coriander Dusted Roasted Squash ^{V, GF}

White bean puree, candied walnut

Brussels sprout, pomegranate perils and glaze

DESSERTS

Mango Dark Chocolate “Lingot d’Or” ^GF

Passion fruit vanilla syrup, mango ganache

Matcha Black Sesame Tart

Black sesame croquant, raspberry chantilly, Framboise caramel

WINE SELECTIONS

Select Washington wines 

Freshly brewed Starbucks coffee, decaffeinated coffee, and assorted teas

All menu items are nut free except Vegan Entrée

GF: Gluten Free, V: Vegan, DF: Dairy Free