Plated Dinner Entrees

Short Rib of Beef

Served Over Vegetable Studded Soft Polenta

Sous Vide Cooked Shoulder Tender of Beef

Served on a Bed of White Bean Salad Persillade

Spiced Lamb Shank

Steeped in a Braising Sauce Rich in Spices with Onion, Peppers, and Tomato

Duck Confit with White Beans “Cassoulet”

Rosemary, Thyme, Black Pepper and Garlic Infused Duck Confit Served on a Gratin of White Beans Enhanced with Lamb Sausage and Pork

Tuscan Grilled Chicken Breast

On a Bed of Roasted Italian Vegetables Drizzled with Pesto

Chicken Florentine

Boneless Breast of Chicken Filled with Spinach and Ricotta, Served Over Roasted Red Pepper Puree

Chicken Tivoli

Roast Boneless Chicken Breast with a Mushroom, Caper, Asparagus, Lemon, and Wine Cream Sauce

Coq au Vin

Classically Prepared with Pearl Onions, Mushrooms, Bacon, and Red Wine

Pork with Leek and Mustard

Tender Carlton Farm’s Pork Shoulder, Seasoned and Roasted, and Finished in a White Wine, Dijon Mustard, Caper, and Leek Cream Sauce

Seared Filet of Market Fish

On a Tillamook White Cheddar Celeriac and Potato Puree

Poached Medallion of Local Salmon

With a Balsamic Glaze and Red Lentils

Grilled Scallops

Grilled Jumbo Sea Scallops Served One of Two Ways – on a Colorful and Warm Asian Vegetable Slaw with a Light Lemony Sesame Dressing, or a Warmed Brussel Sprout Slaw with Bacon and Cream