Amuse Bouche
Beet, orange, and fennel salad
Appetizer
Seared Alaskan scallop
on fresh corn polenta with roasted morels
Pasta
Simple potato gnocchi with fresh squash blossom
and summer truffle
Seafood
Slow-cooked Yukon River salmon, on yellow wax beans
with Penn Cove mussel broth and sweet lettuce ravioli
Entrée
Whidbey Island lamb loin on a panisse cake
with yellow pepper oil and green garlic
Cheese
Pierre Robert, cherry-filled buckwheat crepes
and shallot jam
Dessert
Apricot semi freddo,
Marzipan-muscat sorbet and green almonds
Autumn | Winter | Spring | Summer
