• June Dinner Menu •

Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca

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Maine Lobster Thermador with Squash Blossoms,
Dungeness Crab, English Peas, Chives
and Black Truffled Egg Yolk

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Fresh Porcini Mushroom ‘Pot Pie’ with
Parma Prosciutto Lardoons, 
Tri-Color Asparagus, Prunatelli Virgin Olive Oil, Aged Sherry
and a Salad of Fried Artichoke, Frisee and Mizuna

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Sushi Sashimi Crudo

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Herb Glazed Liberty Duck Breast with Rainier Cherries,
a Mélange of Almonds, Snow Peas and Peppers,
Port Wine Gastrique and Ramp-Stuffed Morels

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Monk Fish ‘Short Ribs’ with Wood Roasted Onions,
Fava Beans, Crisped Potato, Parsley Root
and Cabernet Beurre Rouge

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Warmed Delta Blueberry Cream Tart with
Elderflower and Vanilla Bean Essence,
Cinnamon-Butter Ice Cream
and Pecan Brittle Bits

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