2019 Seafood and Wild Game Dinner and Auction
 

Wild Game Dinner Menu


While we don't have the 2019 menu finalized, below is last year's to get an idea!

Ice Bar
Poached prawns, white wine steamed clams, applewood smoked
mussels, geoduck ceviche, bay shrimp and Dungeness crab cocktails.

 

Oyster Bar
Fresh shucked Taylor Oysters, served on the half shell with champagne
and red wine mignonettes, cocktail sauce, lemons and hot sauces

 

Hot Bar & Action Station
Curried goat meatballs with cucumber tzatziki
Venison satay skewers with peanut sauce
Python spring rolls with sweet chili sauce
Lobster and white cheddar mac and cheese

 

Charcuterie displays with bison and venison salamis, elk and pear
sausage, pheasant and cognac sausage, alligator andouille, lamb
merguez sausage, smoked goose breast, cherrywood smoked wild
salmon, Bourbon smoked blueberries and mallard prosciutto.

 

Fromage displays of imported and domestic cheeses including triple
cream brie, Comte, Cabrales, Cambazola and more. Caramelized
fruits, fresh apples, pears and grapes, dried figs and dates, olives,
pepperoncini, crackers, crostini and mini naan flatbreads.
Hand carved bacon wrapped elk backstrap

 

Salad
Champagne poached pear with arugula, grapefruit vinaigrette,
candied pecans and parmesan

 

Entrée
Roast filet mignon with sauce Chateaubriand, smashed fingerlings
tossed in a dijon butter sauce, butternut squash-bacon and grape
caramelized brussel sprouts

 

Dessert
Croissant bread pudding with heirloom blueberries and a white
chocolate drizzle.