March's Full Sap Moon Menu

Cocktails/ Hors d’oeuvres:
'Oatmeal on the Rocks'
Yellow foot chanterelle rilettes served with toasted house baguette

First Course:
Winter green and Miner Lettuce Salad
Maple Vinaigrette dressing and candied walnuts

Second Course:
Cheese plate served with house made lavash
Port Townsend Creamery Seastack
Estrella Wynoochee River Blue (albino blue)
Estrella Black creek Buttery

Main Course:
Maple brined Magnalista pork chops
with mapple pear chutney and sauted rainbow chard

Dessert:
Huckleberry Cobler topped with vanilla bean ice cream