Sunday, April 4th, 2010

-assorted smoked charcuterie tray-

-pine cured salmon lox with cream cheese & bagels, capers & onions-

-dungeness crab with mignonette, cocktail sauce and sauce remoulade-

-assorted local house smoked fish with condiments-

-peel & eat shrimp-

-imported & domestic cheeses-

-goat cheese with tapenade & roasted garlic, grilled pita bread-

-deviled eggs

-organic mixed green salad, assorted dressings-

-baby spinach, blue cheese, crimini mushrooms, toasted walnuts-

-tortellini salad, asiago, sun-dried tomatoes, artichoke hearts, fresh basil-

-buffalo mozzarella, yellow & red cherry tomatoes, white balsamic vinaigrette-

-artichokes, green beans, Oregon blue cheese, toasted hazelnuts lemon tarragon vinaigrette -

-harvest salad- granny smith apples, vanilla bean crema, sundried cranberries-

-seasonal fruits, cantaloupe, honey dew, watermelon, pineapple & strawberries

-traditional potlatch salmon, remoulade sauce-

-slow roasted prime rib of beef, au jus, horseradish crema-

-maple glazed smoked pit ham, grilled pineapple relish -

-chicken and sundried tomato sausage, breakfast links, double smoked bacon

-spring leg of lamb, tomato cucumber relish, mint pesto-

-eggs benedict with hollandaise sauce-

-cheese blintzes with 3 berry coulis-

-scallop, shrimp and dungeness crab thermidor with mushrooms, shallots and artichokes-

-sesame crusted loin of pork, grilled pineapple, wilted bok choy-

-chicken scallopini Florentine, gorgonzola cheese, pan roasted crimini mushrooms-

-fresh green beans, roasted cherry tomatoes, artichokes-

-rosemary scented au gratin potatoes

-assorted french pastries, cakes, pies, cobblers, cookies, pecan pie, cheese cakes, short cakes

with berries, and chocolate éclairs-

-strawberries dipped in chocolate, baklava-

-colored easter eggs-