Price range $40–$50
First Course
Summer Salad: Nebullam Farm greens, local summer vegetables, pickled black raspberries and Chef Santiago’s dressing
Fried Summer Squash: Chickpea-battered local summer squash, poached free-range egg, cilantro aioli
Second Course
Grass-Fed Beef & Lamb Sausage: Locally raised beef and lamb house-made sausage, local English pea risotto, HoQ steak sauce
Wild-Caught Alaskan Salmon: Seared wild salmon, local summer vegetables, potatoes, tomato cream sauce, basil oil
Vegetarian: Rice & lentil crepes, spiced local summer vegetables, sautéed local greens, grass-fed beurre blanc (Can be vegan)
Dessert
Linda’s Rhubarb Cake: Dave’s ice cream (vegan option available)
$45 per person, with $20 per person wine pairings and $24 per person cocktail pairings
