Champagne and Appetizers served upon arrival. Quinault House Salad
Fresh field greens, dried apricots & craisins, spiced pecans, red & yellow grape tomatoes & English cucumber.
Served with garlic-parmesan crostini and blood orange vinaigrette Intermezzo
Frosted grapes with a candied mint leaf Entrée
Petit tenderloin steak topped with Pinot Noir demi-glace and jumbo prawns “Scampi”, served with a Yukon Gold potato tower, alongside brown sugar roasted Knight Carrots & White asparagus. Lemon crown and drawn butter served on side. Dessert
Quinault Dessert Trio