passed hors d’oeuvres
spring pea agnolotti (v)
lemon butter and mint served on an asian spoon
oregon morel mushroom ragout (v)
vol-au-vent
belgian endive (v) (gf)
chèvre and pomegranate
petite salmon burger
housemade brioche bun and dijon-caper aioli
starters
curried carrot soup (v) (gf)
yogurt crème fraiche
oregon strawberry and watercress salad (v) (gf)
goat cheese and white balsamic vinaigrette
baby gem caesar salad (v)
torn croutons and shaved parmesan
grilled asparagus and prosciutto salad (gf)
shaved pecorino and balsamic drizzle
butter lettuce salad (v+) (gf)
roasted almonds, easter radishes, and orange segments with pickled cherry vinaigrette
plated entrées
scarborough fair chicken (gf)
parsley, sage, rosemary, and thyme
with asparagus, english pea, and white bean salad
sliced tenderloin (gf)
served room temperature, with warm potato salad, oregon bleu cheese, bacon, sabra, and grilled asparagus
brined double pork chop (gf)
celery root purée and roasted baby spring vegetables
grilled wild salmon (gf)
cauliflower cous cous, petite herbs, and lemon-cardamom yogurt sauce
smoked trumpet mushrooms (v) (gf)
black rice and carrot purée
spring buffet
accompanied by dos hermanos assorted breads
salads – choose one
caesar salad
romaine lettuce, croutons, and shave parmesan
organic farm greens salad (v+) (gf)
grape tomatoes, radishes, cucumber, and herbed vinaigrette
entrées – choose two
cod puttanesca (gf)
roma tomatoes, oil-cured olives, capers, and olive oil
smoked beef short rib (gf)
with ipa bbq sauce
chicken tandoori (gf)
with grilled lemons
chicken piccata (gf)
with wilted arugula and lemon-caper sauce
vegan garlic alfredo (v+) (gf)
gluten-free tagliatelle with spring peas
sides – choose two
roasted fingerling potatoes (v+) (gf)
rosemary, garlic, and olive oil
creamy leek gratin (gf)
roasted spring baby root vegetables (v+) (gf)
roasted carrots (v+) (gf)
with maple drizzle
roasted broccoli (v+) (gf)
with hazelnuts
grilled asparagus (v+) (gf)
desserts
spring rhubarb custard cake
swirly temple
pound cake, strawberry compote, and rhubarb cream
lemon meringue pie
brandy macerated blackberries
fruity pebbles panna cotta
- *consuming raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food-borne illness.
- (gf) gluten-free (v) vegetarian (v+) vegan