DINNER MENU

PROLOGUE

APPETIZER

Roasted Winter Squash and Goat Cheese Tartlet

  Puff Pastry with Roasted Winter Squash, Goat Cheese and Caramelized Onions, Pepitas, Fresh Pomegranate Seeds

ACT I

SOUP

Hot and Sour Soup

Shiitake Mushroom, Tofu and Coconut Milk in an Aromatic Lemongrass, Ginger and Kaffir Lime Broth

ACT II

MAIN COURSE

Your choice of:

Postdoc “Cram Session” Porter-Braised Short Ribs

Braised Short Ribs, Polenta with Beecher’s Flagship Cheese, Roasted Root Vegetables, Mushroom Fricassée, Garlic Confit, Arugula, Fennel and Citrus Salad

Soy-Glazed Salmon Filet

Soy-Glazed Salmon Filet, Miso Butter Sweet Potatoes, Vegetable Yakisoba, Cucumber Kimchi, Arugula, Fennel and Citrus Salad

Coconut Crusted Tofu & Tikka Masala

Coconut-Crusted Tofu, Chickpea Tikka Masala, Roasted Spiced Carrots with Ellenos Yogurt and Fresh Pomegranate Seeds, Seattle International Baking Co. Naan, Mango Chutney, Arugula, Fennel and Citrus Salad

FINALE

DESSERT

Happy Ending

Chocolate Cake Layered with Espresso Mousse and Goat Milk Caramel Buttercream, Raspberry Oat Clusters

ENTRÉE UPGRADES

Mushroom Fricassée with Wine & Fresh Herbs

Roasted Spiced Carrots with Ellenos Yogurt and Fresh Pomegrante Seeds

Peruvian Prawn Ceviche Poached Shrimp

with Sweet Potato, Red Onion in a Leche de Tigre Marinade served with Cancha Serrana

Butter and Fresh Yuzu Poached Lobster

Menu Design Developed in Joint Effort of our

Seattle & Chicago Culinary Teams

PASTRY CHEF

Alex van Enkevort

BEVERAGE PROGRAM

Jeramie Hardi & Erika Smith

OUR PARTNERS