DINNER MENU

PROLOGUE

APPETIZER

Roasted Winter Squash and Goat Cheese Tartlet

Puff Pastry Pinwheels with Roasted Butternut Squash and Winter Spinach, Curried Feta Cheese Whip

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:

Short Ribs Braised in Red Wine

Braised Short Ribs with Demi Glace Sauce, Polenta with Beecher’s Flagship Cheese, Roasted Root Vegetables, Mushroom Fricassée, Garlic Confit, Gem Lettuce, Shaved Fennel, Cranberries, Pomegranate-Orange Vinaigrette Salad

Soy-Glazed Salmon Filet

Soy-Glazed Salmon Filet, Sweet Potato Croquette, Forbidden Black Rice, Cucumber Kimchi, Gem Lettuce, Shaved Fennel, Cranberries, Pomegranate-Orange Vinaigrette Salad

Coconut Tofu & Tikka Masala

Coconut Tofu, Chickpea Tikka Masala, Roasted Spiced Carrots with Ellenos Yogurt, Paprika Hummus, Naan, Mango Chutney, Gem Lettuce, Shaved Fennel, Cranberries, Pomegranate-Orange Vinaigrette Salad

FINALE

DESSERT

Happy Ending

Chocolate Cake Layered with Caramel Buttercream, St. Elders Hazelnut Liqueur, Caramel Bark

ENTRÉE UPGRADES

Mushroom Fricassée with Wine & Fresh Herbs

Roasted Spiced Carrots with Ellenos Yogurt

Crab Cakes

Dungeness Crab, Shaved Fennel and Carrot, Citrus Aioli

Hokkaido Scallops

Hokkaido Scallops, Pepper Bacon – Asian Pear Chutney, Shaved Fennel

Poached Lobster with Yuzu Butter

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