Spring Dinner and Auction Menu, April 13, 2019

Prepared by Madres Kitchen

Passed Hors D'Oeuvres

Pre-set Salad Course

• Spring Green Salad with Local Rainbow Radishes, Cucumber and Citrus Vinaigrette (Vegan and Gluten-free)
• Macrina Rolls with Whipped Garlic and Herb Butter (Vegetarian)

Entrée Course

The Olympic - Seared Wild Pacific Northwest Salmon with Grated Ginger, Miso-sake Glaze and Japanese Chilled Cucumbers served with Black Rice (Gluten-free)

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The Rainier - Seared Draper Valley Chicken Breast with Sautéed Onions and Ginger-sesame Sauce served with Shiitake Fried Rice with Edamame (Gluten-free)

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The Cascade - Crispy Coconut Fried Tofu and Sautéed Seasonal Vegetables over Shiitake Fried Rice with Edamame (Vegan and Gluten-free)