Food is as delicious as the decor, with carefully selected staples like wild Copper River king salmon from Alaska; handmade, small-batch Maytag blue cheese from Iowa; fresh tropical Pacific game fish from Honolulu; and flavorful, juicy beef from Omaha's best stockyards. It's difficult to think about returning to work after such a feast as rock salt roasted prime rib with seasonal vegetables, red jacket mashed potatoes, natural jus and fresh Oregon horseradish. So sometimes we go a little lighter, with seared Northwest Dungeness crab cake atop sweet-and-sour and beurre blanc sauces, Asian slaw, sushi jasmine rice and pickled red ginger. We always hope our lunch companion, though, orders the center-cut top sirloin steak with martini butter and juniper seasoning so we can pick bites off his plate.
Desserts bring the final decadent blow: superb renditions of crème brûlée, Key lime pie, chocolate cake and apple tart. Meeting adjourned.