Guests will experience the Northwest inspired cuisine prepared by Bell Harbor International Conference Center's Executive Chef Hans Reisinger and his culinary team.
Dinner begins with an herbed mixed greens salad with charred rainbow carrots, pickled shaved fennel and radishes, yuzu vinaigrette (gf, v).
Main Courses
- Vegan Roasted Petit Acorn Squash - quinoa, brussels sprouts, roasted mushrooms, wilted kale (gf, v)
- Herb Roasted Chicken Breast- sage chicken jus (gf)
- Cedar Plank Roasted Salmon - white truffle sunchoke puree, sauteed mushrooms (gf)
*All entrees served with seasonal vegetables and starch.
Executive Chef Hans Reisinger has been representing and leading the culinary excellence of Bell Harbor for 17 years, bringing his passion for local, sustainable ingredients and exceptional flavors to every dish he and his team create. A native of Shoreline, Chef Hans honed his craft at Kaspar’s Catering and the Edgewater Hotel, and his menus succeed in consistently fusing fresh ideas with dependable skill.
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