Prawn Ceviche
Torched avocado, pickled tomatillo, corn tostada
Prepared by FogRose

Trifecta Meatball
 with Tomato Parsley in a Shallot Sauce
Prepared by Chef Dre Neely – Gravy

Toulouse Sausage Lollipop
Wild Mushroom and Fromage Blanc Lollipop (vegetarian option available)
Prepared by Chef Breanna Beike – Heritage Restaurant

First Course
Salmon Pastrami
Beet mustard, marinated cucumber, rye 
Prepared by Chef Jason Wilson – The Lakehouse

Second Course
Summer Vegetable Carpaccio 
fig, sea bean, taramosalata (salmon roe emulsion), pink pepper
(Gluten Free/Dairy Free. Vegan option also be available)
Prepared by Chef Tana Mielke

Fish Course
Neah Bay Black Cod 
sikil pak, charred corn hummus, huitlacoche vinaigrette, and summer greens 
Prepared by Chef David Nichols – Eight Row

Meat Course

Petite Beef Filet & Smoked Local Oyster
spruce tip chimichurri, tallow whipped potato, cipollini onion, pickled blackberry
Prepared by Chef Adam Reece –
Walla Walla Steak Co. 

Cheese Course

Prepared by Peterson Cheese

After Party Bites

Prepared by Cava Azul

Ahi Tuna Mini Tostadas
Spiced rubbed tuna, avocado, pickled red onion, cucumber, tomato, lime juice

Cava Azul Taquitos
Crispy flour tortillas, shredded chicken, Monterey cheese, crema blanca

Dessert Table Prepared by FogRose

Chocolate Mini Cupcakes 
Vanilla Mini Cupcakes 
Seasonal Fruit Parfaits
Chocolate Mousse Cups
Lychee Rose Macarons
Lemon Meringue Macarons 
Salted Caramel Cream Puffs 

2200 6th Ave Suite 411
Seattle, WA 98121
(206) 741-0212



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