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 First Course

Seared Sea Scallops Over Pickled Beets, Braised Kale, Herb Sauce and Basil Chiffonade

 Second Course

Chop Salad with Kale, Radicchio, Butter Leaf, Buttermilk Crème Vinaigrette and Toasted Hazelnuts

Third Course

Pickled Onion And Kale Stuffed Flank Steak, Sweet Potato Purée, Asparagus, Finished With Fresh Strawberry White Balsamic Syrup and Micro Greens

 Fourth Course

Fresh Oregon Berries with Key Lime Whip

 To register, please visit the Whole Foods Pearl location guest services or call 503.525.4343.