• Passed Nibbles

  • Seared Ahi Tune with Spiced Fennel Glaze

  • Dungeness Crab Hushpuppies

  • Seared Sirloin with Truffled Crema

  • Julia’s Dazzle

  • First Course

  • Seared Hudson Valley Foie Gras

    Roasted Pence Peaches, Marcona Almond, Brown Butter Cake and Chicken Jus

  • Poet’s Leap

  • Second Course

  • Pan Roasted Wild Sockeye Salmon

    Chanterelle Mushrooms, Local Corn, Swiss Chard, Charred Sun Gold Tomatoes and Smoked Onion Crema

  • Saggi

  • Third Course

  • Grilled Oregon Lamb Loin

    Local Romanesco Zucchini, Baby Sweet Peppers, Thyme Scented Robuchon Potatoes, Lacinato Kale, Lamb Demi

  • Pirouette

  • Fourth Course

  • Dark Chocolate Espresso Pot de Creme

    Fresh Blackberry Jam, Dark Chocolate Wafer and Creme Fraiche

  • Sequel