Braised beef
red wine, rosemary, thyme, shallot, cilantro mint yogurt

Green salad
red leaf, citrus, shaved parmesan, tamari sunflower seeds, dijon basil dressing

Miso maple glazed green beans with crispy shallots

Parmesan roasted potatoes ​with lemon and parsley gremolata

Tumwater bakery baguette
whipped honey and confit garlic compound butter


add-ons:


Charcuterie board
Anjou bakery bageutte, fennel jam, caramelized shallot dip, vegetable crudites, brie, baby swiss, herbed crackers, cured salami, castelvetrano olives


Carrot ginger soup with yogurt and cilantro oil garnish


Sparkling citrus punch
grapefruit, orange, rosemary, fresh fruit


Brown butter cookies
dark chocolate chunks, sugar sprinkles, flaky sea salt


vegetarian menu available
meals are prepared by personal chef in your kitchen

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