NEW YEAR'S EVE 2009
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FIRST COURSE
spicy crusted albacore tuna & seared halibut cheek w citrus soy
(harvesters Steve Watson and Wes Erikson)
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SECOND COURSE
buckwheat soba w manilla clam broth
(Petlach aquaculture)
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THIRD COURSE
sushi selection
(Local fishermen)
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FOURTH COURSE
grilled blue moon sablefish
&
bison loin w basil sunomono
(Wes Erikson and Island Bison Farm)
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DESSERT
lemon ice cream with blueberry coulis
(Natures Way Farm)
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Sushimon and Tria Culinary Studios are committed to serving only sustainable ingredients and local whenever possible. We select only from producers who share our commitment to quality.
