Hors d'ouevres
- Edamame with sesame salt
- Roasted vegetable and tortilla chip platter with black bean dip and salsa cruda
- Ahi sashimi on sesame cracker
- Ribboned zucchini salad with herb leaves, frisee, and black olives
- Fried artichoke hearts with buerre blanc
- Dungeness crab cakes with buerre blanc
Starters
- Grilled polenta with roasted wild mushrooms, madeira, regiano and arugula
- Acorn squash and sage gnocchi tossed in brown butter and chives
- Steamed green lip mussels with saffron potatoes and herb broth
- Crisp confit duck leg drizzled with balsamic fig marmalade and frisse
- Griddled Dungeoness crab cakes with sweet corn
- Maza platter of hummus, baba ganouj, and tabouleh garnished with feta and kalamatta olives
Soup
- Curried carrot ginger soup
- Joe's wild mushroom soup with creme fraiche
Salads
- Chile marinated cucumbers
- Avocado, red onion, romaine, and citrus segments with creamy cilantro dressing
- Wilted spinach with orange zest
- Braised french green lentils with roasted leeks
- Seared scallops with asian noodle salad
Entrees
- Thai green curry of chicken with lime and basil
- Grilled skirt steak with roasted poblanos and corn
- Teriyaki and sesame glazed salmon with grilled pineapple
- Cabernet and tomato braised lamb shanks
- Fire-roasted halibut or sea bass with roasted tomatoes, fennel, and olives
- Tournedoes of filet mignon with mushroom demiglace and horseradish cream
Side Dishes
- Sticky rice with roasted tomato and shallot salsa
- Roasted butternut squash and spicy pinto beans
- Roasted sweet potato cubes with creme fraiche
- Braised French green lentils with roasted leeks
- Basmati rice with red bell peppers and parmesian
- Seared polenta cakes roasted asparagus with balsamic jus tiramisu
Desserts
- Chai-spiced creme caramel with raspberries and pistachio-phyllo crisps
- Mexican chocolate and vanilla bean ice creams with pine nut hot fudge sauce and pine nut brittle
- Fresh cherry pie with coconut crumb topping and vanilla bean ice cream
- Mocha cream torte
- Hazelnut puzzle cake with candied hazelnut spears
- Peach and blueberry crisps with vanilla bean ice cream
Cindy Donaldson
Owner and Master ChefÂ