First Course
Limestone Bibb Lettuce Salad with Crumbled Goat Cheese
Toasted Sunflower Seeds and Roasted Tomato Vinaigrette
Appetizer Selections
Wild George’s Bank Scallops
White Bean Rock Shrimp Ragout
Shrimp and Pork Pot Stickers
Pickled Cucumber Salad and Rice Wine Vinaigrette
Buffalo Short Rib
Mushroom Polenta and Mustard Vinaigrette
Main Course Selections
Wild Alaskan Salmon
Alder Wood Plank Roasted with
Roasted Pepper Cous Cous and Spinach Cream
Harris Ranch Natural Tenderloin of Beef
Mushroom and Potato Hash and Green Peppercorn Sauce
North American Elk Chop
Sweet Potato Gratin, Blueberry Compote
and Thyme Reduction Sauce
Pan Seared Wild Alaskan Halibut
Lemon Risotto and Herb Butter Sauce
