FareStart Celebrates 20 Years Of Transforming Lives

Guest Chef Night Menu

Duke's Chowder House

February 28, 2013
Chef Bill Ranniger


First Course
Wild Mexican Coconut Prawns with Honey Chili Sauce in a Parmesan-Asiago Cup

Vegetarian
Laura Chenel Goat Cheese Quesadillas and Organic Pesto with Fresh Herb Dressing and Friseé


Second Course
Seared Weathervane Scallop and Prawn Salad, Napa Cabbage, Romaine Hearts, Cashews, Tomatoes, Avocado and Feta in a Fresh Basil Citrus Vinaigrette

Vegetarian
Napa Cabbage, Romaine Hearts, Cashews, Tomatoes, Avocado and Feta in a Fresh Basil Citrus Vinaigrette

Entrée
Slightly Angry Seafood Grill: Copper River Coho Salmon Filet Lightly Blackened and Topped with Laura Chenel Goat Cheese and Served on a Spicy Cioppino-style Tomato Broth with Sautéed Scallops and Prawns 

Vegetarian

Pumpkin Ravioli with Crisp Vegetables, Organic Herb and Browned Butter Sauce


Dessert
Washington Marion Berries Swirled in Tillamook Vanilla Bean Ice Cream with Graham Cracker Crust and Chambord Berry Topping


Make a Reservation