2020 Dinner and Auction Menu

Prepared by Madres Kitchen

Passed Hors D'Oeuvres

• Black Rice Risotto Cakes with Cilantro Crème, Pickled Ginger and Green Onions (Vegetarian and Gluten-free)
• Vegetarian Patacones: Savory fried Plantains topped with Black Bean Salas, Cilantro-Lime Crema and Pickled Onion (Vegan and Gluten-free)
• Spanish Chorizo and Garlic and Parsley marinated Prawns on bamboo skewers served with Lemon-Caper Aioli (Gluten-free)

Pre-set Salad Course

• Spring Green Salad with Roasted Asparagus, Peas and Lemon-Dill Vinaigrette (Vegan and Gluten-free)
• Macrina Rolls with Whipped Garlic and Herb Butter (Vegetarian)

Entrée Course

The Olympic - Cilantro-Ginger Roasted Wild Halibut Fillet served over Coconut Rice with Savory Salsa and Reduced Cilantro-Ginger Drizzle(Gluten-free)

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The Rainier - Draper Valley Chicken marinated in Orange Juice, Soy, Lime Zest and Ginger served over coconut Rice with Pineapple Slaw (Gluten-free)

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The Cascade - Spiced Quinoa Stuffed Bell Pepper served on a bed of Garlic Braised Kale with Fennel and Red Pepper Oil  (Vegan and Gluten-free)