summer menu
a mt. hood wedding
~Passed Appetizers~
crab - fresh dungeness crab on a cucumber slice
eggplant - eggplant caviar on crostini
cherries - in a gougere with cypress grove chevre
~First Course Served~
lettuces - from Zion Farm with blue cheese and hazelnuts
~Second Course~ family style
wild salmon - from Alaskan waters with green olive vinaigrette
tri-tip - cascade beef marinated and mesquite grilled with salsa verde
polenta - in a gratin with tomatoes, corn, and basil
beans - a salad of local wax beans, shell beans, and mint
~a little something
sweet~
pinot noir - grape sorbet with a coconut macaroon
Photo by Jay Carroll