ENTREES

Braised Short Rib 

Braised Short Rib –  Caramelized Onion Pomme Puree –  Charred Broccolini –  Hoisin King Trumpet Mushroom –  Vermouth Velouté –  Paprika Oil –  Pomme Maxim (GF)

Venison Tenderloin 

Sous Vide Venison Tenderloin Medallions –  Celeriac Horseradish Puree –  Celeriac Fondant –  Heirloom Tomato –  Haricot Verts –  Mustard Demi –  Basil Oil (GF) 

SRF Wagyu Coulotte 

Grilled Wagyu Coulotte –  English Pea Seasonal Mushroom Sautee –  Blistered Heirloom Cherry Tomato –  Serrano Ham White Bean Puree –  Heirloom Tomato Emulsion –  Chimichurri (GF)

Lamb Chops 

Sous Vide Lamb Chops –  Sweet Potato Fondant –  Roasted Broccolini & Confit Garlic –  Curry Emulsion –  Sweet Potato Maxim –  Mint Gremolata (GF) 

Beef Tenderloin 

Sous Vide Beef Tenderloin –  Potato Au Gratin –  Sear Patty Pan Squash –  Crispy Hen of the Woods –  Mustard Miso Umami Puree –  Ginger Garlic Demi –  Paprika Oil (GF) 

Herb Crusted Airline Chicken Breast 

Herb Crusted Airline Chicken –  Melted Leeks –  English Pea –  Truffle Vermouth Velouté –  Parmesan Crusted Carrots –  Chive Oil –  Citrus Micro Green Salad (GF) 


FIELD

Potato Crusted Yellowtail Snapper 

Potato Crusted Yellowtail Snapper –  Sliced Mango –  Pearled Couscous –  Mango Chili Vinaigrette –  Cilantro Micro Green Salad –  Chive Blossom (DF) 

Chilean Sea Bass 

Chilean Sea Bass –  Sauteed Seasonal Mushroom & Spinach –  Black Garlic Miso Sauce –  English Pea –  Citrus Pea Shoot & Micro Green Salad –  Seasonal Flower Petals (GF) 

Fennel Crusted Steelhead 

Fennel Crusted Steelhead –  Compressed Cucumber –  Whipped Yogurt –  Juniper Olive Crumble –  Spiced Wine Gastrique –  Fennel Frond 

Rainbow Trout Milanese 

Sourdough Crusted Local Rainbow Trout –  Paprika Red Pepper Puree –  Baby Arugula –  Watercress –  Cucamelon –  Puffed Quinoa –  Meyer Lemon Thyme Vinaigrette (DF) 

Wild Caught Pacific Sockeye 

Seared Sockeye –  Sauteed Garlic Snap Peas –  King Trumpet Mushroom –  Dashi Potatoes –  Preserved Lemon Dill Beurre Blanc –  Pea Shoots (GF) 

Furikake Crusted Ahi 

Furikake Crusted Ahi –  Edamame Wasabi Puree –  Edamame –  Ginger Cucumber Namasu –  Tamari Yuzu Chili Glaze (GF/DF)

STREAM

English Pea – Arborio Rice – English Pea Puree – Preserved Lemon – English Pea Oil – Parmesan – Micro Green Salad 

Celery Root Tagliatelle – English Peas – Pickled Pearl Onion – Sauce Soubise – Crispy Hen of the Woods – Shaved Asiago

King Trumpet Birria – Spanish Wild Rice Pilaf – Cashew Queso – Spicy Birria Consomme Crispy Squash Blossom – Warm Vegan Tortilla

Ricotta Salata – Mint – Basil – Pine Nuts – Stuffed Squash Blossom – Rice Pilaf – Almond Duhkkah Beurre Blanc

VEGETARIAN

Plated, Stations, Family Style and Buffet

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