Dinner Menu

First Course

Brendan McGill, Hitchcock

Creamed Stinging Nettle and Oyster Soup, Pickled Fiddlehead Fern, Miner’s Lettuce and Kale Blossoms
2009 Firesteed Cellars Citation Oregon Chardonnay

Rachel Yang, Joule

Cold Smoked Escolar, Red Watercress and Seaweed
2011 Maison Bleue Petite Joie Marsanne Yakima Valley

Second Course

Greg Atkinson, Restaurant Marché

Seared Salmon with Braised Leeks and Rhubarb Compote
2011 King Estate Signature Pinot Noir Willamette Valley

Eric Donnelly, RockCreek

Line Caught Rhode Island Striped Bass, Braised Cardoon, Rich Porcini Jus, Fava Bean and English Peas
2010 Obelisco Estate Malbec Red Mountain

Third Course

Jelle Vandenbroucke, ART Restaurant

Slow Braised “Painted Hills” Shortribs, Northwest Mushrooms and Fava Bean Ragout
2010 Woodward Canyon Artist Series Cabernet Sauvignon Washington State

Josh Henderson and Brian O’Connor, Skillet

Grilled Coulotte Steak, Pomme Fondant, Asparagus and Sauce Béarnaise
2010 DeLille Cellars Doyenne Signature Syrah Yakima Valley

Cheese Course

Jason Stratton, Spinasse

Goat Cheese Mousse with Aperol Gel and Wild Greens

Dessert Course

Kim Mahar, RN74

Gianduja Flourless Chocolate Cake, Dehydrated Mousse, Toasted Hazelnuts and Washington Bing Cherry Glass