SUMMER 2024 Menu inspiration

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watermelon and honeydew, topped with salted burrata, fresh basil, mint, and huckleberry balsamic 

fresh cucumber canape topped with a creamy smoked trout spread, seasonal garnishes

fire roasted and spiced pears with arugula and brie cheese wrapped in thin prosciutto. huckleberry balsamic drizzle

served with an agave-ginger dressing

grilled corn on the cob, rolled in chili lime aioli and sprinkled with cotija cheese and chopped cilantro

assorted herbs and veggies in a rice paper roll, served with a mae-ploy peanut sauce

local greens and butter lettuce, honey-goat cheese, candied walnuts, dried cranberries, red onion, carrot ribbons, red wine vinaigrette

shaved parmesan, slivered red onion and pear-gorgonzola dressing

cucumber, heirloom cherry tomatoes, red onion, honeydew, kalamata olives, bell peppers, cold smoked feta cheese, mint, local honey drizzle, champagne vinaigrette

heirloom cherry tomatoes, red onion, croutons, sunflower sprouts, creamy dill dressing

Choice of Potato and Vegetable *Make it surf n' turf with seared Steel-Head Trout topped with citrus-chive compound butter

huckleberry bbq sauce, honey-greek yogurt drizzle

smoked and finished with a western cider co. whiskey peach cider braise. blistered rainier cherrie bbq sauce

prosciutto wrapped chicken cutlets, blistered heirloom cherry tomatoes, fresh mozzarella, chopped basil and mint, huckleberry balsamic reduction 

served chilled with vanilla bean ice cream, salted caramel, milk chocolate dust, mint

bruleed blood orange, flathead cherry syrup, mint

huckleberry dessert topping, honeysuckle, chocolate-mocha dust

chantilly cream or vanilla bean ice cream, flathead cherry syrup, salted caramel, mint