Amuse Bouche

Beef Tartare with Pickled Vegetable Slaw Garlic Parmesan Crostini

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First Course

Butter Wedge Salad with Shaved Shallot, Cured Pork, Summer Beans and Lemon Vinaigrette Shaved Tillamook Cheddar

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Second Course

Monkfish, Asparagus Hash, Thermidor Sauce

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Main Course

Butcher’s Board with Cuts of Lamb, Beef & Poultry
Accompanied by Duchess Potato, Roasted Mushrooms, Creamed Spinach & Select Sauces

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Dessert

Gran Marnier Creme Brulee