RECEPTION

Viognier Butter Poached Prawns
Tobiko, wasabi caviar, yuzu prawn ceviche
Prepared by 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 Tana Mielke

Miso Glazed Black Cod
Charred corn, Yakima asparagus, chantarelles, basil
Prepared by Jason Wilson – Lakehouse Bellevue

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

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

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 FogRose