Chef's Table

The selections below are just two examples of what a “typical” menu might look like. I prefer to work with local, seasonal ingredients which allow for the fullest flavor and the best quality for my valued clients, but rest assured that the personalized menus I create will be based on your tastes and needs, using all the finest foods the Northwest has to offer.

Spring/Summer - Sample Menus
We are all ready for longer days, more sunshine and lighter fare. The menus below highlight the beautiful colors of the season, but frankly many of these dishes would taste wonderful all year long.

Traditional Plan		Fresh Serve Plan
Wild King Salmon with Saffron Aioli served with sautéed broccoli rabe Ellensburg Lamb Chops with Ginger Mint Crust served with a stir fry of roasted asparagus, shiitake mushrooms & edamame Roast Pork Tenderloin with Chipotle Aioli served with red beans and rice Chicken Marsala served over orzo pasta and peas Artichoke, Spinach & Wild Mushroom Crepes in a gruyere béchamel sauce		Seared Alaskan Weathervane Scallops served over a julienne of vegetables in a reduction of carrot broth infused with curry Grilled Dry Aged Rib Eye Steaks with Oregon blue cheese and walnut butter served with a classic gratin of creamed spinach Organic Free Range Chicken Breast with Spanish Style Romesco Sauce served over white beans, kale & chorizo crostini platter with roasted garlic, vegetables, tapenade & cheeses