The evening's reception and dinner menu is presented below:

Reception hors d’oeuvres:

• Roasted Winter Squash with Garlic Hummus, Roasted Tomatoes, Micro Greens, and Wonton Cup (Vegan, GF)
• PNW Smoked Salmon, Lemon Zest-Caper Creme Fraiche, Cucumber Wheel, Fresh Dill (GF)
• Cranberry Compote and Brie Bite, Fried Sage, Balsamic Glaze on Crostini (Vegetarian)
• Steak Churrasco with Honey Chipotle Drizzle (GF, DF)

Dinner

Salad

• Radicchio and Endive Salad with Shaved Fennel, Grapefruit Segments, Dried Cherries, Shaved Parmesan, White Balsamic Vinaigrette (Vegetarian, GF)

Entree

• Seared Salmon with Blackberry Lavender Sauce, Charred butternut squash risotto, French green beans (GF)
• Balsamic Braised Beef Short Ribs with Natural Jus, Winter Vegetable Ragout, Rosemary Mashed Potatoes (GF)
  
• Crispy Sweet Chili Cauliflower with Roasted Red Pepper Sauce (Vegetarian, DF, GF)
• Vegan & Kosher options available