Sweet Corn Soup with Oregon Bay Shrimp & Avocado Salsa

Fuji Apple and Romaine Salad with Radicchio, Shaft Blue Cheese and Spicy Walnuts

Bradley Ogden's Caesar Salad with Whole Leaf Romaine and Parmesan Croutons

MAIN COURSES
(Your Choice of Three)
Steamed and Grilled Seasonal Vegetable Platter with Roasted Fingerling Potatoes

Penne Pasta with Sun-Dried Tomato Sauce, Kalamata Olives, Feta and Parmesan Cheese

Seared Steelhead with Artichoke & Spring Onion Ragout

Wood Oven Roasted Chicken Breast with Sweet Corn “Polenta” & Sauteed Spinach

Bacon Wrapped Meatloaf with Horseradish Mashed Potatoes and Sauteed Zucchini

Grilled Flat Iron Steak with Rosemary New Potatoes, Broccoli Rabe & Horseradish Butter

DESSERTS
(Your Choice of Two)
S’More Shooter with Graham Cracker Crust & Marshmallow Cream

Butterscotch Pudding with Chantilly Cream and Cookie

Cherry Tart with Brown Butter Filling & Vanilla Ice Cream

Honey Lavender Creme Brulee with Shortcake Cookie

Chocolate Cupcake Sundae with Vanilla Bean Ice Cream & Fudge Sauce

Trio Dessert Option - Add $7.00 per person

......................................................................................

3 COURSE DINNER MENU / $60 per person
(printable menu pdf)

STARTERS
(Your Choice of Two)
White Bean Soup with Braised Greens and Garlic-Thyme Croutons

Sweet Corn Soup with Oregon Bay Shrimp & Avocado Salsa

Fuji Apple and Romaine Salad with Radicchio, Shaft Blue Cheese and Spicy Walnuts

Bradley Ogden's Caesar Salad with Whole Leaf Romaine and Parmesan Croutons


MAIN COURSES
(Your Choice of Three)
Steamed and Grilled Seasonal Vegetable Platter with Roasted Fingerling Potatoes

Penne Pasta with Sun-Dried Tomato Sauce, Kalamata Olives, Feta and Parmesan Cheese

Pan Seared Alaskan Halibut with Sauteed English Peas, Fava Beans & Creamy Fennel Broth

Wood Oven Roasted Chicken Breast with Sweet Corn ”Polenta” & Sauteed Spinach

Painted Hills N.Y. Steak, with Grilled Squashes & Blue Cheese Fondue

DESSERTS
(Your Choice of Two)
S’More Shooter with Graham Cracker Crust & Marshmallow Cream

Butterscotch Pudding with Chantilly Cream and Cookie

Cherry Tart with Brown Butter Filling & Vanilla Ice Cream

Honey Lavender Creme Brulee with Shortcake Cookie

Chocolate Cupcake Sundae with Vanilla Bean Ice Cream & Fudge Sauce

Trio Dessert Option - Add $7.00 per person

......................................................................................

3 COURSE DINNER MENU / $68 per person
(printable menu pdf)

STARTERS
(Your Choice of Two)
White Bean Soup with Braised Greens & Garlic-Thyme Croutons

Sweet Corn Soup with Oregon Bay Shrimp & Avocado Salsa

Fuji Apple and Romaine Salad with Radicchio, Shaft Blue Cheese and Spicy Walnuts

Bradley Ogden's Caesar Salad with Whole Leaf Romaine and Parmesan Croutons


MAIN COURSES
(Your Choice of Three)
Steamed and Grilled Seasonal Vegetable Platter with Roasted Fingerling Potatoes

Penne Pasta with Sun-Dried Tomato Sauce, Kalamata Olives, Feta and Parmesan Cheese

Pan Seared Alaskan Halibut with Sauteed English Peas, Fava Beans & Creamy Fennel Broth

Wood Oven Roasted Chicken Breast with Sweet Corn “Polenta” & Sauteed Spinach

Painted Hills N.Y. Steak with Grilled Squashes & Blue Cheese Fondue

Grilled Filet Mignon with Rosemary New Potatoes, Broccoli Rabe & Horseradish Butter

DESSERTS
(Your Choice of Three)
S’More Shooter with Graham Cracker Crust & Marshmallow Cream

Butterscotch Pudding with Chantilly Cream and Cookie

Cherry Tart with Brown Butter Filling & Vanilla Ice Cream

Honey Lavender Creme Brulee with Shortcake Cookie

Chocolate Cupcake Sundae with Vanilla Bean Ice Cream & Fudge Sauce

......................................................................................

4 COURSE DINNER MENU / $58 per person
(printable menu pdf)

FIRST COURSE
(Your Choice of One)
White Bean Soup with Braised Greens and Garlic-Thyme Croutons

Sweet Corn Soup with Oregon Bay Shrimp & Avocado Salsa


MID COURSE
(Your Choice of One)
Fuji Apple and Romaine Salad with Radicchio, Shaft Blue Cheese, Spicy Walnuts

Bradley Ogden's Caesar Salad with Whole Leaf Romaine and Parmesan Croutons


MAIN COURSES
(Your Choice of Three)
Steamed and Grilled Seasonal Vegetable Platter with Roasted Fingerling Potatoes

Penne Pasta with Sun-Dried Tomato Sauce, Kalamata Olives, Feta and Parmesan Cheese

Creamy English Pea Risotto with Tarragon & Mascarpone

Seared Steelhead with Artichoke & Spring Onion Ragout

Wood Oven Roasted Chicken Breast with Sweet Corn “Polenta” & Sauteed Spinach

Bacon Wrapped Meatloaf with Horseradish Mashed Potatoes & Sauteed Zucchini

Grilled Flat Iron Steak with Rosemary New Potatoes, Broccoli Rabe & Horseradish Butter

DESSERTS
(Your Choice of Two)
S’More Shooter with Graham Cracker Crust & Marshmallow Cream

Butterscotch Pudding with Chantilly Cream and Cookie

Cherry Tart with Brown Butter Filling & Vanilla Ice Cream

Honey Lavender Creme Brulee with Shortbread Cookie

Chocolate Cupcake Sundae with Vanilla Bean Ice Cream & Fudge Sauce

Trio Dessert Option - Add $7.00 per person

.....................................................................................

4 COURSE DINNER MENU / $69 per person
(printable menu pdf)

FIRST COURSE
(Your Choice of Two)
White Bean Soup with Braised Greens and Garlic-Thyme Croutons

Sweet Corn Soup with Oregon Bay Shrimp & Avocado Salsa


MID COURSE
(Your Choice of Two)
Fuji Apple and Romaine Salad with Radicchio, Shaft Blue Cheese, Spicy Walnuts

Bradley Ogden's Caesar Salad with Whole Leaf Romaine and Parmesan Croutons


MAIN COURSES
(Your Choice of Three)
Steamed and Grilled Seasonal Vegetable Platter with Roasted Fingerling Potatoes

Penne Pasta with Sun-Dried Tomato Sauce, Kalamata Olives, Feta and Parmesan Cheese

Creamy English Pea Risotto with Tarragon & Mascarpone

Pan Seared Alaskan Halibut with Sauteed English Peas, Fava Beans & Creamy Fennel Broth

Wood Oven Roasted Chicken Breast with Sweet Corn “Polenta” & Sauteed Spinach

Painted Hills N.Y. Steak, with Grilled Squashes & Blue Cheese Fondue

DESSERTS
(Your Choice of Two)
S’More Shooter with Graham Cracker Crust & Marshmallow Cream

Butterscotch Pudding with Chantilly Cream and Cookie

Cherry Tart with Brown Butter Filling & Vanilla Ice Cream

Honey Lavender Creme Brulee with Shortbread Cookie

Chocolate Cupcake Sundae with Vanilla Bean Ice Cream & Fudge Sauce

Trio Dessert Option - Add $7.00 per person

....................................................................................

4 COURSE DINNER MENU / $76 per person
(printable menu pdf)

FIRST COURSE
(Your Choice of Two)
White Bean Soup with Braised Greens and Garlic-Thyme Croutons

Sweet Corn Soup with Oregon Bay Shrimp & Avocado Salsa


MID COURSE
(Your Choice of Two)
Fuji Apple and Romaine Salad with Radicchio, Shaft Blue Cheese, Spicy Walnuts

Bradley Ogden’s Caesar Salad with Whole Leaf Romaine and Parmesan Croutons


MAIN COURSES
(Your Choice of Three)
Steamed and Grilled Seasonal Vegetable Platter with Roasted Fingerling Potatoes

Penne Pasta with Sun-Dried Tomato Sauce, Kalamata Olives, Feta and Parmesan Cheese

Creamy English Pea Risotto with Tarragon & Mascarpone

Pan Seared Alaskan Halibut with Sauteed English Peas, Fava Beans & Creamy Fennel Broth

Wood Oven Roasted Chicken Breast with Sweet Corn “Polenta” & Sauteed Spinach

Painted Hills N.Y. Steak, with Grilled Squashes & Blue Cheese Fondue

Grilled Filet Mignon with Rosemary New Potatoes, Broccoli Rabe & Horseradish Butter

DESSERTS
(Your Choice of Three)
S’More Shooter with Graham Cracker Crust & Marshmallow Cream

Butterscotch Pudding with Chantilly Cream and Cookie

Cherry Tart with Brown Butter Filling & Vanilla Ice Cream

Honey Lavender Creme Brulee with Shortbread Cookie

Chocolate Cupcake Sundae with Vanilla Bean Ice Cream & Fudge Sauce

......................................................................................

5 COURSE WINE DINNER / $89 per person
(printable menu pdf)

FIRST COURSE
Sweet Corn Soup with Oregon Bay Shrimp & Avocado Salsa
(Iron Horse “Lark Creek Cuvee” Brut, Green Valley, Sonoma 2004)

SALAD COURSE
Seared Bama White Prawns with Summer Squash Scampi
(Ramey Chardonnay, Carneros 2005)

MID COURSE
Creamy English Pea Risotto with Tarragon & Mascarpone
(Merry Edwards, Pinot Noir, Sonoma Coast 2006)

ENTREE COURSE
Grilled Filet Mignon with Rosemary New Potatoes, Broccoli Rabe & Horseradish Butter
(Frank Family, Cabernet Sauvignon, Napa Valley 2004)

DESSERT
Chocolate Cupcake Sundae with Vanilla Bean Ice Cream & Fudge Sauce
(Quinto Do Noval LBV Porto 1999)

(06.01.08)