Feast

To Start

- Honey and Peppercorn Smoked Sockeye Canapes -

- Lavender Infused Gin & Tonics-
(Lavendula Angustifolia ëroyal velvetí, a vibrantly purple & intensely floral English variety often used in artisanal perfume)

- Black Mission Figs with Port Madison Chevre & Cindy's Lavender Honey -

First Course

- Wild Spot Prawns finished in Lemon Beurre Blanc with grilled Lavender Asparagus-
(Lavendula x intermedia ëgrossoí, a spicy aromatic lavender from Provence with aspects of rosemary and summer savory)

- Grilled Peach Caprese -

Second Course

- Chilled Watermelon and Lime Soup -

- Braised Pork Loin Ribs a la Alsace -

- Fennel, Apple, & Gooseberry Slaw and Fallen Lavender-Corn Souffle -
(Lavendula x intermedia "grosso" and Lavendula Dentata, both with spicier and more savory undertones than is often thought of in lavender, gave the braising liquid and the souffle depth and earthy counterpoints to the fresh slaw and corn. )

- Green Salad with Aged Parmigiano Reggiano and Brown Butter Poached Quail Eggs -

Cheese

- Estrella Family Creamery Guapier -

- Estrella Creamery Valentia -

- Port Madison Farms Chevre -

Dessert

- Fresh Summer Raspberry Tart with Lightly Sweetened Cream

- Dark Chocolate & Lavender Truffles -
(Lavandula angustifolia ëmaillette, an intense vanilla scented French lavender with a high oil content and aroma that brought out a whole new profile to my favorite truffle combination of Callebaut dark, extra bitter and Golden Glen's sweet summer heavy cream)

- Seattle Coffee Works' Yirgacheffe Coffee -

- Artisanal Orange & Vanilla-Bean Mezzacaffe -