Four Course Plated Dinner

Stationary Station

House Smoked Sides of Mount Lassen Trout served with sides of Toasted Boudin Baguette, Caper Remoulade, Meyer Lemons and Red Onion

Passed Appetizers

Savory Beet Marshmallow Roasted over fire with Sesame Seeds

Crispy Red Kale with Yuzu Aioli and White Soy

Grilled Scallion Pancakes with Grilled Tri Tip

Course One

Summer Cucumbers with Manchego Spheres, Avocado, Coriander Crostini and Purslane

Course Two

Marin Miyagi Oysters Poached in Shell over a Sweet Corn Veloute, Grilled Cipollini Onions and Sesame Rice Cracker

Course Three

Choose From:

Blackened Pork Rib over Wilted Fava Greens, Hen of Woods and a Butter Bean Puree

Roasted Oro King Salmon with an Heirloom Tomato Bruschetta and Basil Oil

38 North Chicken: Leg Croquettes and Poached Breast with Jimmy Nardello Peppers, Burnt Eggplant and Black Barley  

Course Four

Plum Tarte Tatin with Tonka Bean Mascarpone and Dehydrated Strawberry