Captain's Gala Regional Inspirations – Alaska

Dinner · 28 items

with Celeru Hearts and Rémoulade

Age Prosciutto — served with Sun-dried Tomatoes, Parmesan Cheese, and Roasted Garlic

Huntsman Appetizer — Duck Terrine, Rosemary Ham, Goat Cheese and Honey with Celery, Sweet Pickle, and Berries
Roasted Oyster Mushrooms — with Sesame Artichoke Puree and Yuzu Vinaigrette

with Baby Greens, Spring Onions, and a Cabernet Wine Vinaigrette

with Sour Cream, Beetroot, and Walnut Vinaigrette

Roasted Red Pepper Dip

with Sun-dried Tomato, Lemon-Pesto Mash, and Roasted Asparagus

Chicken encrusted in Parmesan Cheese with Sweet Peppers and Mushrooms in a Cheddar Cheese Sauce

Roasted Red Snapper — served on a bed of Fennel, Olives, Sweet Peppers, and Yukon Gold Potato Ragoût with Saffron Broth

on Minted, smashed Green Peas, shredded Potato Cake and a Chive-Cream Sauce

Pan-seared Venison Medallions — with Marinated Red Cabbage, Potato Croquettes, and a Port Wine and Juniper Reduction
Marinated Bulgur Wheat — with Honey-roasted Carrots, Parsnips, Turnip, Celeriac, and Dill Yogurt

Smoked Duck Breast Salad — Frisée, Lollo Rosso, Radicchio Leaves with Walnuts, and Shredded Apples topped with Smoked Duck Breast and a Creamy Lemon Dressing
Grilled Grain-fed Sirloin Steak — served with Garden Vegetables and your choice of steamed White Rice or Baked Potato
Slow-Roasted Breast of Chicken — served with Garden Vegetables and your choice of steamed White Rice or Baked Potato
Oven-Baked Filet of Salmon — served with Garden Vegetables and your choice of steamed White Rice or Baked Potato