Enjoy an elegant menu created by Seattle caterer,
Blue Ribbon Cooking!

 TRAY PASSED APPETIZERS

Fig Bruschetta (GF)
Gluten Free Homemade Crackers topped with port wine infused goat cheese, spice marinated figs and ribbons of fresh basil.

Shrimp n’ Grits (GF)
White cheddar-jalapeno grit cakes topped with alderwood smoked bacon jam, Cajun prawns and minced chives.

SALAD COURSE

Blue Ribbon’s Spring Salad (GF)
Features organic delicate greens, sliced local strawberries, shaved red onion, crumbled gorgonzola and vanilla-chipotle spiced pecans. Served with a side of champagne vinaigrette.
Vegan or nut free salads available by request.

ENTREE

Roasted Chicken (GF)
Juicy herb marinated chicken breast dressed with caramelized shallots and Madeira pan sauce. Served with creamy wild mushroom risotto. Accompanied by Pike Place Market roasted vegetables.

Cedar Plank Salmon (GF)
Smokey cedar plank wild salmon dressed with a blueberry peppercorn coulis. Served grilled new potato salad with gorgonzola vinaigrette, scallions and watercress. Accompanied by Pike Place Market roasted vegetables.

Polenta Towers (GF/Vegan)
“Creamy” rosemary polenta layered with flambeed local wild mushrooms and Sicilian eggplant caponata. Topped with a wild arugula-hazelnut salad.