: Farm To Table
Plated Dinner
Hors d'Oeuvres
Buffet
Farm To Table
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HORS D'OEUVRES
OYSTERS citrus mignonette, fresh horseradish crème
WILD MUSHROOM STRUDEL shitake, cremini, goat cheese, black truffle oil
CHATEAU DE LA ROCHE 2006 Sauvignon Blanc, Touraine, France
PLATED
WILD GREEN SALAD point reyes blue, citrus, meyer lemon vinaigrette
HUBER HUGO 2006 Grüner Veltliner, Austria
PAN SEARED HALIBUT stringozzi orange pasta, fennel broth
CALLIA ALTA 2007 Shiraz Malbec, Argentina
RED WINE MARINATED LAMB savory greens, bacon, roasted garlic, demi-glace
THE PINES 1852, 2005 Big Red, Columbia Valley
DESSERT
SEMOLINA CAKE caramelized pears, crème fraiche
RUDOLF MÜLLER 2006 Riesling Auslese, Germany
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1318 E. Pine St, Seattle, WA