FIRST COURSE:

Presented by Chef Yuie Wiborg of Soi

"Naam Khao Tod"

Crispy rice salad with house-soured pork, fresh ginger, toasted peanut and red onion, served with kaffir lime leaf, cilantro, and fish sauce

Paired with: Vignalta Pinot Grigio

Wine Upgrade: Noviello Vineyards 2015 French Creek Chardonnay

SECOND COURSE:

Presented by Chef Stanley Ross of Metropolitan Grill

Pan seared short rib cake, frisée salad, butternut squash crisp served with a tarragon citrus dressing

Paired with: Vignalta Rosso Riserva

Wine Upgrade: Bledsoe Family Winery 2015 Flying B Cabernet Sauvignon

ENTRÉE SELECTIONS (Choose one):

Presented by Chef José Chavez of the Washington State Convention Center

Lamb loin persillade with crispy crimini polenta and a cabernet sauvignon demi-glace

Roasted wild salmon with tri-color potato discs, baby vegetables and a pinot noir sauce

Squash and roasted tomato timbale with sautéed kale and a Yukon gold potato cake

Paired with: Vignalta Rosso Riserva

Wine Upgrade: Quilceda Creek Winery 2015 Columbia Valley Cabernet Sauvignon

DESSERT COURSE:

Presented by Chef Erika Dupree Cline of Bleu Chocolat

Milk chocolate pumpkin panna cotta with candied caramel pecan, vanilla bean cream and chocolate sauce

Paired with: Vignalta Brut Nature

Wine Upgrade: Hervy-Quenardel Cuvée Rosé de Saignée

Vegetarian, gluten-free and dairy-free menu available upon request