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