Thursday, April 22, 2010
(menu available from 4:00 p.m.)
Earth Dinner Menu
Wild Louisiana White Rock Prawns
served with drawn local butter on a bed of Bluebird Grain Farms Emmer
Local Golden Beets topped with Willapa Hills Big Boy Blue and
Oregon's Hazelnut Hill hazelnuts, served on a bed of wild greens
Pike Dry Wit
Bristol Bay Salmon roasted and served with Chef Gary's special chutney made with
local onions and dried Chukar Cherries, and served with local Washington asparagus
Roast Tenderloin of Beef from Heritage Meats, Olympia, WA.
glazed in a Pike Tandem reduction sauce and served with local Washington asparagus.
Pike's Mac and Cheese made with assorted local artisan cheeses and
topped with sautéed locally forged wild mushrooms from Forged and Found Edibles.
Pike Pale Ale and Pike IPA
Pike Ale and Chocolate Pairing: Three Pike Ale's paired with three chocolate truffles
from local chocolatier, Carter's Chocolates paired with the ales they are infused with.
Pike Kilt Lifter, Pike Tandem and Pike XXXXX Stout
Trio of Gelato from local artisan gelateria, Gelatiamo
Pike XXXXX Stout
3-course Prix Fix Earth Dinner Menu $30, with added Beer Pairing $35
(wine may be ordered separately from Pike's award winning wine list)
R.S.V.P. (for guaranteed seating) 206.622.6044
(please mention Earth Dinner)
then open to the public as space is available
20% of Pike Revenues on April 22, 2010 will be donated to
Organic Valley will match all donations up to $10,000.