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	Starter Mediterranean wedge salad, Kalamata olives, heirloom tomatoes, cucumbers, shaved red onions, feta crumbles, dill yogurt drizzle Entrée 16oz T-bone steak, Burgundy demi-glace, potato duchess, roasted carrots, fried leeks Dessert Molten lava cake, vanilla ice cream, chocolate ganache, raspberry coulis Wine One glass Rabble Red Blend
	Amuse-Bouche Housemade Champagne Beurre Blanc crisp with baked scallop mousse and fine herbs Paired with a glass of Montelliana Prosecco Extra Dry, Veneto, Italy Appetizer Dungeness crab cake with stone ground mustard cream sauce and tomato frisée salad Paired with a glass of Domaine Lauriga "Le Gris" Grenache Gris, Côtes Catalanes, France Entrée Red wine braised lamb shank, with pomegranate-port reduction and parsnip puree Paired with a glass of Mollydooker "The Boxer" Shiraz, McLaren Vale, Australia Dessert White chocolate bombe with sugar pumpkin cheesecake, spiced graham crust, Bourbon Anglaise, and honey toffee lace Paired with a glass of Gordon Estate Late Harvest Gewürztraminer, Columbia Valley, Washington
	Coming soon...
	Amuse-Bouche Deviled egg Salad Arugula with dried figs, goat cheese, candied walnuts, port fig reduction, balsamic vinaigrette Paired with a glass of Charles Meras Sparkling Brut Rose Intermezzo Sorbet Entrée Duck Cassoulet: duck confit, duck sausage, white beans, garlic, onions, toasted bread crumbs and pumpkin seed topping Paired with a glass of Famille Lancon La Solitude Côtes du Rhône A petite nibble of cheese Dessert Brown Butter Almond Financier: macerated apples, kettle corn crumble, maple whip Paired with a glass of Calvados apple brandy with cider
	Amuse-Gueule Stuffed Cherry Tomato - hazelnut chèvre, green olive cap Starter Caesar Salad - Romaine lettuce, Parmesan, croutons, Caesar dressing Entrée (choice) Pan Seared Sockeye - rich potato puree, seasonal vegetables, Meyer lemon beurre blanc Rock Salt Roasted Prime Rib - The Hemingway cut, 12 oz., rich potato puree, seasonal vegetables, au jus, horseradish Dessert Gooey Butter Cake - topped with powdered sugar and fresh berries Wine One glass Boen Pinot Noir

Thank you to our Generous Sponsors!

About Us

Women & Children’s Free Restaurant & Community Kitchen is a vital safety net that fills nutritional gaps for women and children in need while fostering dignity and respect, both within our restaurant and in the community. WCFR is two-time AGORA award winner for nonprofit excellence. Since March of 2020, we have served 2.9 million meals.

WCFR serves women, children, seniors, and teens who struggle with nutrition insecurity and poverty that stem from a range of root causes. COVID-19 has affected our entire community, but data shows women are disproportionately impacted by the financial crisis prompted by the pandemic. Women’s employment re-stabilization will lag two years behind men, making our services more vital than any time during our 34-year history. We also prepare nutritious meals for organizations throughout the community, working collaboratively with agencies providing housing, shelter services, domestic violence assistance, child care and protection, and LGBTQ+ support. These unique partnerships connect our most vulnerable citizens with basic needs and healthy options for improved quality of life.

Safety, dignity, self-sufficiency, and mutual respect are vital components of our services. We’re committed to helping create a vibrant and robust community and future. Food insecurity is defined as having unreliable access to a sufficient quantity of affordable, nutritious food. In Spokane County, this problem affects at least 73,000 people – 15% of our residents and about 1 in 5 children.

As grateful stewards of our community’s generosity, we ask you to consider becoming a WCFR event attendee, donor, volunteer - or all three. Every dollar makes a difference and every hour of your time represents a nonrenewable gift of lasting impact. Let’s work together to solve hunger in our community.