Menu prepared for the 31st Annual Seattle University Gala

    November 8, 2014
    Westin Seattle – Grand Ballroom


    S I G N A T U R E   C O C K T A I L S

    Dew Drop
    Vodka, St. Germaine, Cucumber Juice, Sweet and Sour, Lime Juice
    Bourbon, Sweet Vermouth, Bitters


    F I R S T   C O U R S E

    Northwest Foraged Wild Mushroom Bisque with Chanterelle and Herb Ragout

    Artisan Breads & Lavosh with Garlic Herb infused Sea Salt Butter
    (Sour White, Rustic Potato, Vollkorn Rolls)


    S E C O N D   C O U R S E

    Chilled Dungeness Crab Salad with Avocado, Roasted Corn, Tomatoes and Chives
    Grain Mustard Aioli and Micro Greens


    E N T R E E S

    Roasted Filet au Poivre with Beecher’s Potato Gratin
    Braised Winter Greens and Oven Dried Tomato
    Cognac Sauce

    V E G E T A R I A N

    Ratatouille Terrine with Sautéed Fall Vegetables
    Roasted Red Pepper Coulis


    A L T E R N A T I N G   D E S S E R T S

    Chocolate Espresso Pate with Vanilla Génoise
    Grand Marnier Sauce

    Pineapple Crescent Tart with Brown Butter Pistachio Cakes
    Quenelle of Passion Fruit Cream


    Coffee, Decaffeinated Coffee and Teas