1st course
dungeness crab cakes
our basic principle is to use lots of fresh dungeness
crab and a small bit of red onion, thyme, and celery
for flavor. coated with panko bread crumbs and topped
with citrus aioli.
2nd course
pan roasted sablefish
black cod served with a double-smoked bacon potato
cake, and oven roasted tomato sauce, and grilled sweet
peppers
dessert
vanilla buttermilk panna cotta served with fresh berries and coulis.
sit down dinner menus prices based on 50 guests. |
