First Course
Presented by Chefs David Yeo & Thomas Cullen of Wild Ginger
Seared Ahi Tuna Marinated in Shallot, Garlic & Turmeric
served with almonds, dill and scallion oil

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Second Course
Presented by Chef Brett Howell of Cutter's Crabhouse
Frisse, Endive and Persimmon Salad
served with whipped goat cheese, candied pecans, shaved white chocolate and red grape vinaigrette 

Entree Selections (guests pick one) 
Presented by Chef Jose Chavez of the Washington State Convention Center
Slow Baked Sea Bass 
served with a citrus infusion, truffle risotto and cipollini onions

Grilled Filet Mignon 
served with roasted shallot confit, thyme leaf and tri-color potato tower

Roasted Vegetable Tart
served with caramelized shallots, morel mushrooms, golden beets and plum tomato jam

Dessert Course
Presented by Chef Dimirti Ponomarchuk of Continental Mills 
"Short Stack" Layers of Sweet Cream Pan-Cake
layered with white chocolate buttercream, topped with creamy fondant, served with fresco raspberry coulis