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