Pacific North West Cheese Plate with Local Grapes, Peaches and Plums

Quinoa Salad with Strawberries, Crumbled Feta, Sliced Toasted almonds and Mint with Champagne Vinaigrette

Heirloom Tomato Gazpacho Garnished with Sliced Avocado and Cilantro

Shaved Asparagus Salad with Lemon-Parmesan Dressing, Toasted Sliced Almonds and Chopped Parsley

Shrimp

Buckwheat Noodles, Shiitake Mushrooms, Bok Choy and Sweet Potatoes in Miso-Lime Broth

Mozzarella di Bufala with Local Beefsteak Tomatoes and Haas Avocados Drizzled with Croce di Febo Extra Virgin Olive Oil and Balsamic Vinegar

Parsley-Cilantro-Basil-Pistachio Pesto Fusili with English Peas, Pints Nuts and Halved Baby Grape Tomatoes

Gingerbread Muffins

Oven Roasted Radishes with Lemon and Freshly Chopped Dill, Mint and Cilantro

Drunken Pound Cake Enhanced with Belvedere Vodka & Amaretto Served with Fresh Raspberries & Confectioners Sugar

Deconstructed Caprese Salad with Satur Farms Arugula, Basil, Campari Tomatoes, Roasted Red Peppers, EVOO and Balsamic Vinaigrette Drizzle

Arugula & Walnut Pesto on Whole Wheat Baguette Topped with Sliced Yellow Peaches and Shaved Parmesan Paired

Oven Roasted Polenta Topped with Sautéed Lemony Red Leaf Kale, Marinated Campari Tomatoes with Basil, Grated Parmesan and Fresh Basil

White Bean and Jersey Radish Salad with a Caper-Parsley Lemon Vinaigrette