Tonight's Menu 

Passed Appetizers

Fire Roasted Apple and Fig Crostini, Goat Cheese Mousse, Pickled Red Onions Balsamic Glaze, Basil (V)
Smoked Salmon, Chive Mousse, Dill, Lemon, La Panzanella Lavosh
Andare Signature Meatball, Chunky Tomato Sauce, Fresh Basil (GF)
Pacific Northwest Crab Cake, Pickled Pepper and Celery Relish (DF)

Salad

 Artisan Greens, Candied Walnuts, Grilled Pears, Flagship Cheddar with Whole Grain Mustard Vinaigrette (GF, Vg, N)

Plated Dinner

Slow Braised Beef Short Rib, Reggiano Polenta, Heirloom Carrots and Gremolata

Lemon and Thyme Marinated Seabass, Oil Poached Heirloom Potatoes, Roasted Carrots with Grapefruit Butter Sauce and Preserved Lemon Relish

Foraged Mushroom Risotto, Sweet Potato and Chili Roasted Cauliflower (V)

Dessert

Alternating Desserts