White Hat Dining Club Dinner Menu
Thursday and Friday
August 6th & 7th, 2026
Dining event #55
~Starters
Stuffed Mushrooms - GF, NF. V - with marinated artichoke hearts and brie cheese. 15
Mussels Puttanesca Appetizer - GF, NF - The flavors of this classic Italian preparation would call the mariners to port… like the mystical spell of the sirens 16
Paired Wine - Bernkasteler Babstube - 2021 Dry Riesling - Germany Taste 6 Glass 12 Bottle 40
Calamari Fritti -NF Tender squid lightly fried with basil seasoned crust and served with Mediterranean critheala sauce 16
Dungeness Crab Cake Appetizer - NF - Served with Zhoug, Ginger Jalapeno Sauce and Roasted Garlic, Sun-dried Tomato Aioli
Pair 29 Single 16
~Soup & Salads
French Onion Soup au Gratinee - NF- Broiled topping of Imported Swiss and Parmesan Cheese 9
Traditional Caesar Salad - NF
with Herb Focaccia Croutons, Shredded Parmesan and Romano Cheeses and Raspberry Pickled Red Onion 9
Spanish Salad - DF, GF, V - Organic lettuces and spinach with garlic herb olive oil dressing, toasted pine nuts, soft raisins and sweet and piquant peppadew peppers 12
Almond Crusted Brie Salad - GF, V - Seasonal lettuces with Cove cherry orchard vinaigrette, warm brie and toasted almonds 12
~Entrees
Stuffed Fresh Pacific Halibut- Sauce Beurre Blanc - NF -
Stuffing of 3 Italian cheeses, herbs and bay shrimp. Herb roasted ruby and gold potatoes, Roasted green beans and zucchini with basil, leeks and garlic seared grape tomatoes 69
Fresh Pacific Halibut Basil Meuniere - NF - Herb roasted ruby and gold potatoes, Roasted asparagus with toasted Parmesan crumbs 59
Chicken Marsala - NF - Italian herb roasted organic ruby and gold potatoes. Roasted asparagus and zucchini with butter braised sweet peppers and fresh rosemary 32
Bleu Bordelaise Tri Tip Steak - NF - Mesquite grilled and dressed with Danish bleu cheese and mushroom sauce Forestiere. Potatoes Anna stuffed with creamed leeks and zucchini sauteed with fresh tomatoes, garlic and basil 45
USDA Choice Bacon Wrapped Filet Mignon- Sauce Marchand de Vin - NF, DF, GF - Seasoned with Merlyn’s Mystic Bordelaise Steak Salt and mesquite grilled. Two cheese and scallion gratin potatoes, green beans and zucchini with basil, leeks and garlic seared grape tomatoes 56 Add Garlic Roasted Prawns 5 each
Paired Wine - Ken Wright -2021 Pinot Noir - Oregon Taste 8 / Glass 15 / Bottle 59
Tournedos of Beef - King Henry the 4th - NF - Medallions of Beef Tenderloin towered with artichoke hearts and Bearnaise sauce, on a base of crisp potato turbans in a pool of Madeira sauce. Green beans, asparagus and zucchini with basil, leeks and garlic seared grape tomatoes 58
USDA Choice Ribeye Steak- Toasted Garlic and Sauteed Mushrooms - NF, GF - Two cheese and scallion gratin potatoes, green beans and zucchini with basil, leeks and garlic seared grape tomatoes 55
Puttanesca Mussels Tonnarelli Pasta - NF - Fresh hand rolled pasta dancing with steamed mussels in this historic Italian preparation. Served with toasted garlic bread 32
~Desserts
Fresh Local Ginger Almond Peach Pie - V - Almond ginger crumble top. 10 A la Mode add 3
French Style Local Cherry Frangipane Tart - V - Local cherries baked into almond custard in a sweet sugar crust then topped with sweet cultured cream 10
Paired Wine - Sno Road - 2013 Syrah Port - Oregon - Glass 8
Tahitian Vanilla and Burnt Cream Gelato - GF, NF, V - Single scoop 4 / Double Scoop 7
Huckleberry Lemon Curd Gelato - GF, NF, V - Single scoop 4 / Double Scoop 7
Coconut Citrus Gelato - GF, V - Single scoop 4 / Double Scoop 7
Try a local huckleberry infused Sangria or Huckleberry Mountain Martini or Huckleberry Mule
Full Bar and Non Alcoholic beverages are available
August 6th & 7th, 2026
Dining event #55
~Starters
Stuffed Mushrooms - GF, NF. V - with marinated artichoke hearts and brie cheese. 15
Mussels Puttanesca Appetizer - GF, NF - The flavors of this classic Italian preparation would call the mariners to port… like the mystical spell of the sirens 16
Paired Wine - Bernkasteler Babstube - 2021 Dry Riesling - Germany Taste 6 Glass 12 Bottle 40
Calamari Fritti -NF Tender squid lightly fried with basil seasoned crust and served with Mediterranean critheala sauce 16
Dungeness Crab Cake Appetizer - NF - Served with Zhoug, Ginger Jalapeno Sauce and Roasted Garlic, Sun-dried Tomato Aioli
Pair 29 Single 16
~Soup & Salads
French Onion Soup au Gratinee - NF- Broiled topping of Imported Swiss and Parmesan Cheese 9
Traditional Caesar Salad - NF
with Herb Focaccia Croutons, Shredded Parmesan and Romano Cheeses and Raspberry Pickled Red Onion 9
Spanish Salad - DF, GF, V - Organic lettuces and spinach with garlic herb olive oil dressing, toasted pine nuts, soft raisins and sweet and piquant peppadew peppers 12
Almond Crusted Brie Salad - GF, V - Seasonal lettuces with Cove cherry orchard vinaigrette, warm brie and toasted almonds 12
~Entrees
Stuffed Fresh Pacific Halibut- Sauce Beurre Blanc - NF -
Stuffing of 3 Italian cheeses, herbs and bay shrimp. Herb roasted ruby and gold potatoes, Roasted green beans and zucchini with basil, leeks and garlic seared grape tomatoes 69
Fresh Pacific Halibut Basil Meuniere - NF - Herb roasted ruby and gold potatoes, Roasted asparagus with toasted Parmesan crumbs 59
Chicken Marsala - NF - Italian herb roasted organic ruby and gold potatoes. Roasted asparagus and zucchini with butter braised sweet peppers and fresh rosemary 32
Bleu Bordelaise Tri Tip Steak - NF - Mesquite grilled and dressed with Danish bleu cheese and mushroom sauce Forestiere. Potatoes Anna stuffed with creamed leeks and zucchini sauteed with fresh tomatoes, garlic and basil 45
USDA Choice Bacon Wrapped Filet Mignon- Sauce Marchand de Vin - NF, DF, GF - Seasoned with Merlyn’s Mystic Bordelaise Steak Salt and mesquite grilled. Two cheese and scallion gratin potatoes, green beans and zucchini with basil, leeks and garlic seared grape tomatoes 56 Add Garlic Roasted Prawns 5 each
Paired Wine - Ken Wright -2021 Pinot Noir - Oregon Taste 8 / Glass 15 / Bottle 59
Tournedos of Beef - King Henry the 4th - NF - Medallions of Beef Tenderloin towered with artichoke hearts and Bearnaise sauce, on a base of crisp potato turbans in a pool of Madeira sauce. Green beans, asparagus and zucchini with basil, leeks and garlic seared grape tomatoes 58
USDA Choice Ribeye Steak- Toasted Garlic and Sauteed Mushrooms - NF, GF - Two cheese and scallion gratin potatoes, green beans and zucchini with basil, leeks and garlic seared grape tomatoes 55
Puttanesca Mussels Tonnarelli Pasta - NF - Fresh hand rolled pasta dancing with steamed mussels in this historic Italian preparation. Served with toasted garlic bread 32
~Desserts
Fresh Local Ginger Almond Peach Pie - V - Almond ginger crumble top. 10 A la Mode add 3
French Style Local Cherry Frangipane Tart - V - Local cherries baked into almond custard in a sweet sugar crust then topped with sweet cultured cream 10
Paired Wine - Sno Road - 2013 Syrah Port - Oregon - Glass 8
Tahitian Vanilla and Burnt Cream Gelato - GF, NF, V - Single scoop 4 / Double Scoop 7
Huckleberry Lemon Curd Gelato - GF, NF, V - Single scoop 4 / Double Scoop 7
Coconut Citrus Gelato - GF, V - Single scoop 4 / Double Scoop 7
Try a local huckleberry infused Sangria or Huckleberry Mountain Martini or Huckleberry Mule
Full Bar and Non Alcoholic beverages are available
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