2016 DINNER MENU & ENTREE SELECTIONS*
*To accommodate dietary restrictions, guests have the option of a four-course vegetarian menu that is also gluten, nut and dairy free. Please note that substitutions and/or modifications cannot be made.

APPETIZER COURSE BY RAY’S BOATHOUSE 
Chef Paul Duncan

Wild Pacific King Salmon 
Shimeji mushrooms, herb compound butter

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SOUP COURSE BY HEARTWOOD PROVISIONS
Chef Varin Keokitvon

   Wild Mushroom Soup 
Smoked oxtail, mushroom crisps, sprouted lentil, foie gras powder

***

ENTRÉE COURSE BY WSCC 
Chef Jose Chavez

Potato Wrapped Sea Bass 
Roasted yellow tomato coulis, butter beans, roasted baby squash, chervil oil

OR

Grilled Painted Hills Filet Mignon 
Smashed marbled potatoes, blistered tomatoes, cabernet sauce

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DESSERT COURSE BY GENERAL PORPOISE 
Chef Clare Gordon

Orange Blossom Panna Cotta
Sesame tuile, ginger and apricot gelee, and blackberry preserves

VEGETARIAN DINNER MENU*

APPETIZER COURSE BY RAY’S BOATHOUSE 
Chef Paul Duncan

Heirloom tomatoes, salt roasted beets with quinoa tabbouleh 

***

SOUP COURSE BY HEARTWOOD PROVISIONS
Chef Varin Keokitvon

Wild Mushroom Soup 
Smoked mushroom marmalade, mushroom crisps, sprouted lentil, porcini powder

***

ENTRÉE COURSE BY WSCC 
Chef Jose Chavez

Roasted Cauliflower Steak 
Fig puree, parsley infused sauce, basil microgreens

***

DESSERT COURSE BY GENERAL PORPOISE 
Chef Clare Gordon

Late Summer Berry Sorbet 
Stone fruit preserves and fennel pollen-candied puffed rice

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