Fried artichoke hearts. Clam chowder. Caesar salad with steelhead.

Tasting: Elk Ridge gin, Batch #12 gin, huckleberry Vodka, Dual Barrel bourbon.

Chips and salsa. Michelada. Fish tacos.

Burger and Cheetos.

Cavewoman white and Mt. Townsend trufflestack cheese.

Tasting and music at the winery! 2017 viognier. 2015 barbera. 2016 XXXI Cabernet Sauvignon. 2017 Sauvignon Blanc. 2016 Syrah.

Lunch of leftovers!

Goose Ridge Orchard blood orange cider. Trail mix.

In Tendrils Restaurant. Omelet, hash browns, watermelon, toast with butter, and a side of pickled vegetables.

Cave B 2017 Blanc de Blanc. Rosemary bread with olive oil and balsamic vinegar. Fritto misto with calamari, onions, and lemon. Antipasto platter. Grits with pork belly and harissa shrimp and arugula. Cave B barbera. Bread pudding with bourbon sauce and ice cream.

Dungeness crab hush puppies with lemon dill creme fraiche. Lettuce wrap hamburger and french fries. A mini fennel butter cookie.

Wine tasting

Wine tasting.

At Tavern on the Square - Crab cake Benedict with fruit and hot tea.

Whiskey tasting at the Principal ‘s Office. Hogshead Whiskey, Monkey Puzzle, Aval Pot, and Herbal Liquor No. 7 from Edgefield Distillery and Billy Whiskey a d Phil Hazelnut Liqueur from C.P.R.

Caesar salad with salmon. Split an order of Manila clams. Terminator stout.

Tart saison.

Smoked oyster dip with potato chips. Warm peach salad with burrata, Marcona almonds, mint pesto, and olive oil. Geoduck crudo with blood oranges, pickled mustard seeds, grated horseradish, and micro greens.

Eggs, pastrami Hash, biscuit with butter, and hot tea.

BSB on the rocks. Calamari. Charcuterie and flatbread wedge. Clam chowder. Bread with butter. Pork loin with mashed potatoes and green beans.

Bloody Mary’s, sausage with sauerkraut, pulled pork. Snacking on the golf course.

Chile relleno omelet with fried polenta, salsa, and sour cream.

Evan Williams bourbon on the rocks. Mixed green salad, asparagus, chicken thigh, salmon, beef, berries.