A salad of local Heirloom Tomatoes tossed with Persian Cucumbers and avocado served with a Laura Chenel goat cheese mousse, Parmesan crisp, basil oil and balsamic

Columbia River Sturgeon wrapped in prosciutto and sage, sauteed and served with Summer beans and a lemon-caper butter sauce

Wild King Salmon roasted in a fresh corn husk. Served with a saute of summer squash, Brentwood corn and topped with a cherry tomato-basil vinaigrette

Certified Angus Hanger Steak grilled and served with a roesti potato, garlicky greens and a Housemade steak sauce

A classic combination of Frog Hollow peaches and blueberries topped with an oatmeal streusel and topped with a scoop of vanilla gelato