PASSED HORS D'OEUVRES

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Burrata with Dandelion, Golden Raisinand Pistachio Pistou
in a Crème Fraiche Puff Pastry

Pinot Braised Short Rib with Apricot Mostarda
on Toasted Brioche

Sliced Salmon Carpaccio on a Wild Rice Cake
with Fennel and Lemon-Coriander Aioli

Chili Marinated Pork Loin with Mango Salsa
in Wonton Cups

SEATED DINNER

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STARTER

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Heirloom Tomato Salad
with Organic Greens, Oregon Goat Cheese and Fresh Herbs
Champagne Vinaigrette

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ENTRÉE

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Roasted Pink Peppercorn Crusted Beef Tenderloin Medallions
and Sea Salt and Coriander Dusted Halibut

Served with Local Corn Soubise
Sauté of Fresh Summer Vegetables

Freshly Baked Como Rolls
Sweet Crème Butter with Jacobsen Sea Salt

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DESSERT

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Oregon Blackberry Panna Cotta
with Bee Local Honey Mascarpone,
Lavender Granola and Cinnamon Blackberry Puree
Garnished with Colorful Edible Summer Flower Petals

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