RECEPTION

Viognier Butter Poached Prawns
Tobiko, wasabi caviar, yuzu prawn ceviche
Prepared by Chef Joshua Beckham – FogRose

Mini Potato Latke
Olive oil poached albacore salad, smoked trout roe, micro dill (GF/DF)
Prepared by Dre Neely – Gravy

Dungeness Crab Endive Boat
Pickled red onion, herb salad, citrus vinaigrette
Prepared by Keta Newhouse – Purple Cafe

DINNER

Hamachi Crudo 
Pickled strawberry, aji amarillo, coconut milk, fresno chili, cucumber, shiso
Prepared by Kaleena Bliss – Thompson Hotel

Dakos
Frog Hollow Farm tomato, myzithra sheep cheese, Walla Walla kaparosalata, wild sifnian herbs, and rye
Prepared by Chef Tana Mielke

Miso Glazed Black Cod
Charred corn, Yakima asparagus, chanterelles, basil
Prepared by Chef Jason Wilson – The Lakehouse 

Dry-Aged Klingeman Family Farm Ribeye
Charred corn, pickled plums, sikil pak
Prepared by Chef David Nichols – Eight Row

Cheese Course

Cheese provided by Peterson’s Company
Prepared by Jamie Callison – Washington State University

Afterparty Bites

White cheddar grilled cheese with tomato fondue and caramelized onion aioli

Grilled watermelon, tomato brunoise, toasted almonds, red wine reduction, cilantro oil

 Hearts of romaine salad, IPA-infused anchovy dressing, shaved parmesan, duck fat-Dijon croutons

Prepared by Chef Joshua Beckham, FogRose

Afterparty Dessert Buffet

Vietnamese Coffee Cake

Lemon Blueberry Parfaits

Strawberry Champagne Cupcakes

Chocolate Mousse Cups

Blueberry Lavender Macarons

Cookies & Cream Macarons

Chocolate Raspberry Cake Pops

Chocolate Hazelnut Cake Pops

Prepared by Chef Joshua Beckham, FogRose