Appetizers

Pan Roasted Polenta Canapes with Fresh Made Bruschetta topping (VE, GF)

Award Winning Fresh Made Clam Chowder Shooters

Chilled Washington Riesling Poached Alaskan Shrimp with Sugar Snap Peas and a Tangerine Drizzle Skewers (GF)

Zucchini Carpaccio Roulades filled with Local Chevre, Spinach, Roasted Bell Peppers with Balsamic Reduction Drizzle (V, GF)

*Flatbread Canape: Toasted Flatbread Triangles topped with hose made Artichoke-Garlic Spread, Oven Roasted Shaved Balsamic Marinated Brussel Sprouts and Roasted Red Bell Peppers topped with Manchego (V)

Main Course

Pacific Salmon Roulade (GF)

Artisan Field Greens with WA Grown Apples, Crumbled Oregon Rogue Blue, WA Dried Cranberries, Chopped Green Onions with a Sequim Valley Honey-Dijon Vinaigrette (GF, V)

Balsamic Marinated Roasted Seasonal Vegetable Platter (VE, GF)

Oven Roasted Chuckanut Valley Potato Blend with Himalayan Pink Sea Salt (VE, GF)

Dessert

Stardust Cupcake by Girls’ Boat Project alumna Rowan Santerre (also available gluten-free)