Social Hour MENU


Chef Renee Erickson, The Walrus and the Carpenter

Oyster Bar
oysters, shallot champagne mignonette, lemon

Chef Trevor Pierson, Purple Cafe and Wine Bar

Tartlet of Beef Tartare
Porcini mushroom aioli and micro arugula

Chef Brian Scheehser, South Seattle Community College

Assorted Tapenade Station

Chef Thomas Griese, RN74

Duo of Magret de Canard
Shiro miso foie gras custard, foraged wild mushroom consommé, tea smoked duck breast, honey, and lavender

Chef Paul Duncan, Ray’s Boathouse

Smoked Sablefish
Shimeji mushroom-pork belly relish

Chef Aaron Pate, Shiro’s

Oshi Sushi
Sockeye Salmon with sliced lemon; Seared Salmon with Japanese daikon radish; Japanese pickles

 

AUCTION OF WASHINGTON WINES

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aww@aoww.org

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The Northwest Wine Benefit Foundation, DBA Auction of Washington Wines, is committed to supporting the growth and awareness of the Washington state wine industry through a series of celebrated events benefiting our community. We have raised over $63 million since our inception in 1988. 

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