Bar:

Beer and wine bar with "Flying Monkey" signature cocktail.

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Passed Hors D'Oeuvre:

Caprese skewer

Argentinian meatball with "Emerald Sauce"(chimichurri)

"Yellow Brick Road" crostini (diced golden beet, herbed chevre)

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Plated Salad:

"Emerald City" salad: baby greens, arugula, pea shoots, cucumber, snow-pea, mint, Poppyseed vinaigrette

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Entree:

Kansas City BBQ brisket

Wicked good chicken thigh

Golden polenta

Grilled asparagus

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Vegetarian:

English pea risotto cakes, citrus and roasted tomato sauce, charred romanesco, sea beans

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Bar:

Oregon Pinot Noir​

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Passed Hors D'Oeuvre:

Strawberry, Bermuda Triangle, wood aged balsamic syrup,

Micro Thai basil on buttered brioche

Scallion chicken meatball, teriyaki, black sesame

Sofrito stuffed purple potato, coriander

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Entree:

Grilled New York steak, Rogue creamery smokey blue butter

Pinot Noir demi, gratin dauphinois, balsamic pan fried brussel sprouts,

Prosciutto wrapped airline chicken, fried sage, Yukon Gold creamed potatoes,

Grilled asparagus, lemon veloute 

Cedar plank steelhead, roasted purple and gold potatoes, Oregon ramps, green beans, Lemon, caperberry, romesco

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Vegetarian:

Cauliflower and chickpea patties, yellow curry, roasted broccolini, mint gremolata

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Dessert:

Triple chocolate cake with stout buttercream, whipped cream, dark chocolate pretzel

Chai spice cake with cardamom buttercream, crème anglaise, whiskey-cinnamon caramel

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Bar:

Heineken and Hennessey bar

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Family Style Dinner:

Shrimp, scallop with snow peas and bamboo shoots in taro root nest

Walnut prawns in butter lettuce cup

Cashew chicken stir fry over gai lan

Spicy Thai chicken larb

Lobster tail with ginger and scallion

Beef pad see ew

Buddha’s delight

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