Summer Sample Menu

Seared Ahi Tuna


Garlic Edamame
Garlic Soy Tossed Edamame Pods

Korean Beef Skewers
Marinated Sirloin Steak Sliced Thin & Sprinkled with Sesame Seeds 


 Sesame Tuna Steaks
Fresh Rare Ahi Tuna Coated in Sesame Seeds & Pan Seared 

Asian Zoodle Salad
Zucchini Noodles, Julienned Carrots, Red Peppers & Red Cabbage
Tossed in Ginger Soy Sauce with Chopped Green Onions
*option to swap zoodles for Lo Mein*

Roasted Ginger Broccoli
Broccoli Florets Roasted with Ginger & Garlic 


Lemon Possets
Shortbread Cookie Crumbs, Creamy Lemon Pudding & Raspberry Coulis

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Halibut 


Pesto Burrata Served with Toasted Ciabatta Bread
Fresh Creamy Burrata over Basil Pesto. Drizzled with Oil & Topped with Pine Nuts

Simple Arugula Salad in Meyer Lemon Vinaigrette
with Marcona Almonds, Fried Capers & Shaved Parmesan Cheese 


Pan Seared Alaskan Halibut with Charred Cherry Tomatoes
Served with Creamy Mushroom Risotto
Creamy Arborio Rice Cooked in White Wine with Shallots, Wild Mushrooms & Parmesan


Grilled Peaches with Whipped Mascarpone
Juicy Summer Peaches Topped with Sweetened Mascarpone & Drizzled with Fresh Blueberry Syrup


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Lamb Chops

Scampi al Dragoncello
Citrus & Tarragon Marinated Shrimp Served Over Citrus Segments


Asparagus Soup with Black Truffle Sea Salt
Creamy Asparagus Soup Pureed with Crème Fraiche & Topped with Black Truffle Salt


Grilled Rack of Lamb
Herb & Garlic Marinated Rack of Lamb Grilled & Sliced into Double Chops
Served with Basil Whipped Potatoes & Fresh Herb Roasted Rainbow Carrots 


Vanilla Bean Crème Brulee
Sweet Vanilla Bean Custard Topped with Torched Sugar Crust


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Steak 1

Ahi Tuna Tartare Stack
Raw Sashimi Grade Tuna Tossed in Sesame Oil & Soy Sauce
Layered with Avocado & Shaved Cucumbers 


Heirloom Tomato Caprese Salad
Ripe Heirloom Tomatoes, Fresh Basil & Creamy Burrata over Fresh Arugula
Drizzled with Olive Oil & Balsamic Reduction

Oven Roasted Beef Tenderloin Medallions
Lightly Seasoned Beef Sliced Thin Served with Blue Cheese & Chive Butter
Served with Herb Fingerling Potatoes & Garlicky Button Mushrooms

Chocolate Lava Cakes
Topped with Vanilla Bean Ice Gelato & Fresh Berries 


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Steak 2 


Croatian Bruschetta
Diced Cherry Tomatoes Tossed in Thyme & Olive Oil on Crostini with Crème Fraiche & Arugula 


Grilled Romaine Salad with Blue Cheese & Chive Dressing

Grilled Lettuce Topped with Cherry Tomatoes & Blue Cheese Crumbles

Sliced Grilled NY Strips
Marinated with Fresh Herbs & Garlic Sous Vide & Grilled Topped with Red Wine Demi
Served with Creamed Spinach & Bacon Wrapped Asparagus


S’more’s Brownies
Fresh Baked Brownies on top of Graham Cracker Crust
with Toasted Marshmallows, Hershey’s Chocolate & Vanilla Ice Cream


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Pistachio Salmon


Grilled Artichoke Hearts
Halved Artichoke Hearts Served with Sriracha Aioli


Baby Kale Salad with Fingerling Potatoes
Tossed with Shallots & Lemon Vinaigrette


Pistachio & Dijon Crusted Salmon
Served with Wild Rice Pilaf with Fresh Vegetables
Wild Rice Blend, Sautéed Broccoli, Carrots, Bell Peppers & Leeks
 

Cherry & Dark Chocolate Tart
Creamy Chocolate Ganache in Chocolate Crust with Fresh Cherries
 

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Herb Chicken

 
Pesto Stuffed Mushrooms
Mini Portobello Mushrooms Filled with Cream Cheese, Basil Pesto & Parmesan Cheese 


Panzanella in Basil Vinaigrette
Tuscan Bread Salad with Mozzarella, Heirloom Tomatoes, Cucumber, Red Onions 

Sliced Herb Roasted Chicken Breasts
Skin-On Chicken Breasts Roasted with Fresh Herb Butter
Creamy Asparagus Risotto
Creamy Arborio Rice Cooked in White Wine with Shallots, Asparagus & Parmesan
 

Individual Traditional Italian Tiramisu
Ladyfingers in Coffee & Layered with Rum Laced Mascarpone

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Pork Tenderloin  


Gruyere Artichoke Dip
Artichoke Hearts Simmered with Shallots, Garlic & Jalapenos Baked in Gruyere & Cream Cheese Served with Crudité & Flat Bread 


Strawberry Fields Salad in Lemon Poppy Seed Vinaigrette
Mixed Greens, Strawberries, Nectarines, Basil, Candied Pecans & Goat Cheese

Juicy Herb Pork Tenderloin
Rosemary, Sage & Garlic Sous Vide Cooked Pork Tenderloin
Pan Seared in Thyme, Garlic & White Wine Sauce  
Served over Creamy Sundried Tomato Mac & Cheese 


Peach & Blackberry Cobbler
Fruit Tossed in Orange Zest Baked with a Sweet Cinnamon Biscuit Topping
Served with Tillamook Vanilla Bean Ice Cream

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Additional Add-Ons
Items must be ordered in advance, some items may not be available. 

King Crab Legs
Lobster Tails
Scallops
Garlic Prawns
Shaved Truffles or Truffle Butter


Charcuterie Platter
Assorted Cured Meats, Cheeses, Crackers, Fruit, Nuts & Olives