Historic Seaview, Washington's
The DEPOT Restaurant

And
Rick Tamer of Spirits West

Sixth Annual
LEWIS & CLARK WILD GAME DINNER
Friday, November 7th, 2008, 7:30 PM

DIPLOMACY COURSE

Cold Smoked Salmon Mousse Terrine with Créme Fraiche

and House Made Black Walnut Bread

“..Cruzatte brought me several large morels which I roasted…” Lewis

PROVISIONS COURSE

Elk Stew with Root Vegetables

in a mini  Pumpkin Bowl

Hunters walked as far as twenty miles to bring back an elk for the command

GREAT PLAINS COURSE

Pan Seared Venison Loin

topped with Kentucky Bourbon Glaze

on Cheddar Cornmeal Grits and Roasted Root Vegetables

OR

Bacon Wrapped Baked Squab on Corn, Leek and Kale Succotash

topped with Maple Infused Squab Au Jus

surrounded by mini Buttermilk Biscuits

Lewis praised George Drouillard especially for his skills in the hunt

RETURN HOME COURSE

Southern Style Apple Crumble with Huckleberries

on house made Blackberry Ice Cream

“ people are friendly gave us to eate fish, beries, nuts, and we call this the friendly village......” Clark

Food Journal of Lewis & Clark: Mary Gunderson;
Jefferson & Wine: R.de Treville Lawrence  

Call 360-642-7880 for your reservations now!
$57 per person plus tax and gratuity