| 1st - Housemade Ricotta and Shrimp-stuffed Piquillo Peppers with Saffron Jus and Peppery Greens |
|
|
| 2nd - Charred Escarole, Pickled Red Onion, Pine Nuts, Anchovy, and Goat Cheese Vinaigrette |
|
|
| 3rd - Wood Fired Mary's Chicken with Mesquite Vegetables and Hazelnut Citrus Romesco |
|
|
| 4th - Griddled Bread Pudding with Pomegranate Plums and Whipped Sweet Cream |
|
|
| 1st - Seared Scrapple with Piccalilli and Sage |
|
|
| 2nd - Dilly Bean Salad with Crushed Potato, Egg, Cauliflower, and Cress |
|
|
| 3rd - Jim Beam-glazed Peameal Bacon with Corn Pudding and Kale Hash |
|
|
| 4th - Queener Farms Apple Galette with Almond Caramel and Calvados Ice Cream |
|
|
| 1st: Trio Plate - Deviled Egg with Mustard Seed Caviar, Oyster Shooter, Smoked Vodka Cocktail Sauce, Parmesan and Panko-crusted Mozzarella Medallion |
|
|
| 3rd: Chocolate Brownie with Slivered Almonds, Vanilla Ice Cream, Chocolate Sauce and Caramel |
|
|
| Chop Salad, Romaine, Smoked Pork Shoulder, Pickled Butternut Squash, Cheddar Cheese, Onion Rings, Buttermilk Dressing Truffled Shoe String Fries |
|
|
| Creamy Mac and Cheese, Potato Chip Crust |
|
|
| Pickle Plate: Selection of House Pickles |
|
|
| Burger - Seared Pork Belly, Pimento Cheese, Shaved Iceberg, Iced Onion, Dijonaise on Potato Bun |
|
|
| 1st - Tomato Soup, Grilled Bread, Olive Oil |
|
|
| 2nd - Salad of Frisee and Smoked Mussels with Espelette Dressing |
|
|
| 3rd - Pork Cheeks with Corona Beans and Curried Apple and Celeriac Slaw |
|
|
| 4th - Citrus Flan with Spun Sugar |
|
|
| Amuse - Netart Oyster on the Half Shell, Trout Roe, Champagne Mignonette |
|
|
| 1st - Cauliflower Soup with Foraged Mushrooms, Black Garlic, and Chived Brown Butter |
|
|
| 2nd - Arugula Salad with Pickled Grapes, Candied Pecans, Aged Goat Cheese, Celery Seed Vinaigrette |
|
|
| 3rd - Braised Hawley Ranch Lamb Shoulder, Creamy Polenta, Pinot-glazed Root Vegetables |
|
|
| 4th - Olive Oil Cake, Housemade Sweet Ricotta, Meyer Lemon Confit, Gewurztraminer |
|
|
| 1st - Sunchoke Soup, Fried Lemon Olive Oil, Green Onions |
|
|
| 2nd - Huckleberry-dressed Chicory Salad with Candied Walnuts |
|
|
| 3rd - Beef Cheeks, Truffled Potato Purée, Crispy Leeks |
|
|
| 4th - Chocolate and Caramel Pie with Housemade Vanilla Ice Cream |
|
|
| 1st - Creamy Apple Turnip Soup with Brown Butter and Sage |
|
|
| 2nd - Shaved Beet Salad, Treviso, Candied Hazelnuts, Pecorino, Citrus Vinaigrette |
|
|
| 3rd - Oil-poached Sturgeon, Squash Puree, Sauteed Kale, Sunchoke Chips, Grapefruit Butter |
|
|
| 4th - Brown Butter Cake, Quince Syrup, Whipped Creme Fraiche |
|
|
| 1st - Caramelized Onion Tart, Rogue Blue Cheese, Mache, Saba |
|
|
| 2nd - Salad of Endive, Blood Orange, Candied Hazelnuts, Tarragon Yogurt Vinaigrette |
|
|
| 3rd - Chocolate and Mint-braised Lamb Shank, Beluga Lentils, Carrots and Radish Slaw |
|
|
| 4th - Coffee Semifreddo, Salted Caramel, Pistachio Brittle |
|
|
| Sold Out |
|
|
| Amuse - Cocoa and Milk Stout-braised Beef Short Rib Meat Pie |
|
|
| 1st - New England Smoked Seafood Chowder with Clams, Mussels, Crab, Salmon, and Housemade Cracker |
|
|
| 2nd - Salad of Shaved Fennel, Cress, Blood Orange, Salted Pecans, Griddled Pimento Chevre Medallions, Cranberry Citrus Vinaigrette |
|
|
| 3rd - Red Ale-battered Cod, Spiced Yam Puree, Root Vegetable Chips, Caper Remoulade |
|
|
| 4th - Brown Butter Boston Cream Pie and Clotted Cream Bread Pudding with Rum Raisin Syrup |
|
|
| 2nd - Salad of Shaved Romaine, Salt-roasted Beets, Blood Orange, Olives, and Ricotta Salata |
|
|
| 3rd - Grandma Ciminello's Spaghetti and Meatballs, Tomato and Pork Ragu, Garlic Bread |
|
|
| 4th - Veal Sweetbread Piccata, Warm Cannellini Bean Salad, Fried Lemon and Capers |
|
|
| 5th - Cannoli with Housemade Ricotta, Hazelnuts, Chocolate, and Orange |
|
|
| Just-pulled Mozzarella with Laurelhurst Market Cured Meats, Marinated and Pickled Mushrooms |
|
|
| Eggplant Caponata with Fennel Crackers |
|
|
| Bagna Cauda with Seasonal Vegetables |
|
|
| Mint-braised Beef Cheek, Stuffed Squid, Italian Salsa Verde |
|
|
| Amuse - Steelhead Tartare, Buckwheat Blini, Horseradish Cream, Crispy Capers |
|
|
| 1st - House Charcuterie Board, Foie Torchon, Rabbit Rillettes, Smoked Mahon, Pickles, Crostini |
|
|
| 2nd - Crab Flight Salad with Citrus, Avocado, Greens, Remoulade |
|
|
| 3rd - Wagyu Terrace Major, Glazed Cipollinis, Robuchon Pomme Puree, Sauce Perigueux |
|
|
| 4th - Dark Chocolate Graham Delice, Hazelnuts, Crunchy Salt, Campfire Marshmallow |
|
|
| Sold Out |
|
|
| 1st - Salad of Marinated Beets, Citrus, Pine Nuts, Buttermilk Ricotta, Gastrique |
|
|
| 2nd - Foraged Mushroom Soup, Herbed Crema |
|
|
| 3rd - Seared Skate Wing, Winter Vegetable and Lentil Salpicon, Carrot Puree, Meat Jus |
|
|
| 4th - Brown Butter Pound Cake, Popcorn Ice Cream, Dolce de Leche, Sea Salt |
|
|
| 1st - Roasted Baby Carrots, Castelvetrano Olives, Mama Lil's Peppers, Watercress, Celery Leaf Pesto |
|
|
| 2nd - White Bean Albondigas with Griddled Bread |
|
|
| 3rd - Crusted Ruby Trout, Root Vegetable Salpicon, Preserved Lemons, and Sunchoke Puree |
|
|
| 4th - Meyer Lemon Panna Cotta, Citrus Confit, and Honey Streusel |
|
|
| 1st - Smoked Pork Belly Skewer with Fried Brussels Sprout Leaves and Arugula Pesto |
|
|
| 2nd - Beet Carpaccio - Roasted Beets, Fresh Dill, Poached Apple, Shaved Manchego, Watercress |
|
|
| 3rd - Housemade Ravioli stuffed with Kale, Butter-braised Leeks, Roasted Squash, and Mahon, with Brown Butter and Oregon Truffles |
|
|
| 4th - Lemon Pound Cake with Pear Preserves |
|
|
| Amuse House Buttermilk Biscuit, Simpatica Fried Chicken, Beecher's Cheese, Honey Mustard |
|
|
| Simpatica Chop Salad, Avocado, Boiled Eggs, Chow Chow, Romaine, Chickpeas, Blue Cheese Dressing |
|
|
| Salad of Green Peas, Miner's Lettuce, Pickled Red Onion, Preserved Lemon Ricotta, Mint, Buttermilk Dressing |
|
|
| Seared Grits Blackened Spiced Mushroom Gravy |
|
|
| Crispin Cider-braised Collard |
|
|
| Whole-roasted Hog with Medley of BBQ Sauces |
|
|
| Jicama Salad with Carrots, Shaved Radish, Cilantro, Cotija Cheese, Orange Vinaigrette |
|
|
| Pollo Asado: Mesquite-grilled Achiote-spiced Chicken with Yucatan-style Beans, Rice, and Queso Fresco |
|
|
| Blistered Padron Peppers, Starburst Tomatoes, Croutons, Arugula |
|
|
| Grilled Corn with Chile Butter, Lime, and Cotija Cheese |
|
|
| Corn Biscuits with Honey Butter |
|
|
| Marinated Flank Steak with Scallion, Garlic, and Ginger |
|
|
| Buttermilk Pie, Poached Apple, Weigold Honey |
|
|
| Warm Summer Fruit Buckle with Buttermilk Ice Cream |
|
|
| Vanilla Sundae with Chocolate Sauce and Caramel |
|
|
| Summer Fruit Strudel with Almond Ice Cream |
|
|
| Sold Out |
|
|
| 1st - White Bean, Kale, and Sausage Soup |
|
|
| 2nd - Frisee Salad with Rainbow Carrots, Pickled Shallots, and Fromage Blanc |
|
|
| 3rd - Grilled Ruby Trout with Stinging Nettle Spatzle and Black Trumpet Mushrooms |
|
|
| 4th - Maple Creme Brulee |
|
|
| Sold Out |
|
|
| 1st - Sturdy Winter Soup, Marrow Bone, Crusty Bread |
|
|
| 2nd - Celeriac, Tart Apple, Prosciutto, Mama Lil's, Bagna Cauda |
|
|
| 3rd - Strip Steak, Stilton, Spinach, Sauce Vin Rouge |
|
|
| 4th - Maple Doughnuts, House-smoked Cheddar |
|
|
| Amuse - Pork Rillettes, Cherry, Pickled Mustard, Celery Leaf |
|
|
| 1st - Wilted Romaine, Shaved Prosciutto, Roasted Pumpkin Seeds, Manchego, Bagna Cauda, Fresh Lemon |
|
|
| 2nd - Foraged Mushroom and Brie En Croute with Walnut Pesto |
|
|
| 3rd - Slow-braised Pork Coppa, Carrot Spaetzle, Savory Roots, Milk Jam, Whey |
|
|
| 4th - Grapefruit Mirroir, Honey Ginger Ice Cream, Basil, Brioche |
|
|
| 1st - Consomme de Res: Stewed Beef Shank, Beef Broth, Pickled Red Onions, Fresh Tortilla |
|
|
| 3rd - Marquesitas: Mexican-style Crepes with Chocolate Caramel Sauce |
|
|
| 1st - Crunchy Rabbit Rillette, Pickled Mustard Seed, Crostini, House Pickles |
|
|
| 2nd - Chicory Salad, Preserved Lemon, Supremes, Champagne Vinaigrette |
|
|
| 3rd - Bone-in Smoked Pork Chop braised in Sauerkraut with Grilled Onions |
|
|
| 4th - German Chocolate Cake with Vanilla Anglaise |
|
|
| 1st - Pan-Seared Razor Clams, Grilled Spring Onions, Preserved Lemon Aioli |
|
|
| 2nd - Wild Side Greens, Radish, Spiced Pumpkin Seeds, Aged Manchego, Tarragon Vinaigrette |
|
|
| 3rd - Seared Diver Scallops, Wild Mushroom Risotto, Nettle Pesto |
|
|
| 4th - Cardamom Sponge Cake, Rhubarb Compote, Spiked Creme Fraiche |
|
|
| Amuse - Scallop Crudo, English Pea Broth, Charred Citrus |
|
|
| 1st - Portland Creamery Goat's Milk Cheese Truffles, Piperade, Housemade Rye Crackers |
|
|
| 2nd - Laurelhurst Market Duck Ham, Wheat Berries, Preserved Cherry Jus, Peppery Greens |
|
|
| 3rd - Grill-braised Lamb Shank, Foraged Mushrooms, Early Spring Vegetables, Smoky Onion Jam |
|
|
| 4th - Strawberry Rhubarb Tiramisu with Mascarpone Mousse and Toasted Almonds |
|
|
| Sold Out |
|
|
| Amuse - Pork Rillette, Preserved Cherry, Pickled Mustard Seed, Celery |
|
|
| 1st - Raclette, New Potato, Cornichon, Onion Jam, Greens, Rye |
|
|
| 2nd - Mussels Rheine-style with Warm Pretzel |
|
|
| 3rd - Rabbit Confit, Carrot Spatzle, Beet Puree, Celery Seed Slaw |
|
|
| 4th - Dark Chocolate and Pistachio Gateau with Plumped Cherry |
|
|
| 1st - Spring Pea Soup, Lemon Creme Fraiche, Crostone |
|
|
| 2nd - Fresh-pulled Mozzarella, Shaved Asparagus, Breakfast Radish, Black Olive Jus, Sorrel |
|
|
| 3rd - Cedar Plank Smoked Steelhead, White Bean Puree, Rapini, Salsa Verde |
|
|
| 4th - Rhubarb Clafouti, Sweet Cream |
|
|
| 1st - Mesquite-grilled Clams and Mussels, Laurelhurst Market Italian Sausage, Fennel, Fine Herbs, Grilled Bread |
|
|
| 2nd - Salad of Marinated Pocha Beans, Sylvetta Arugula, Chopped Nuts, Creamed Lemon Ricotta |
|
|
| 3rd - Slow-roasted Lamb Shoulder, Asparagus, Spring Onions, Snap Peas, and Green Garlic Butter |
|
|
| 4th - Strawberry Upside Down Cake with Cardamom Gelato |
|
|
| 1st - Spring Vegetable Plate: Grilled Ramps, Glazed Japanese Turnips, Smoked Asparagus, Pickled Kohlrabi, Grilled Flat Bread, Harissa |
|
|
| 2nd - Simington Farm Greens, Fried Portland Creamery Goat Cheese, Oregon Strawberries, Pickled Red Onions, Champagne Vinaigrette |
|
|
| 3rd - Duck a la Plancha, Shoe String Potatoes, Bacon-creamed Chicories, Porcini Sauce |
|
|
| 4th - Meyer Lemon and Cherry Tart with Strawberry-infused Cream |
|
|
| 1st - Spiedini of House-pulled Mozzarella, Laurelhurst Market Salami, and Sage with Warm Bagna Cauda |
|
|
| 3rd: Pistachio Custard Tart with Spring Fruit |
|
|
| Slow-roasted Porchetta with Sweet Pepper Chutney -Sauteed Kale tossed with Green Olives and Oil-Cured Chili |
|
|
| Seven-hour Polenta with Tomato-braised Vegetables and Herb Pistou |
|
|
| Lightly Grilled Romaine with Iced Onion, Pine Nuts, and Shaved Sheep's Milk Cheese |
|
|
| Truffled Pâte à Choux Gnoochi with Cauliflower and Soft Herbs |
|
|
| 1st - Grilled Local Asparagus, Poached Farm Egg, Chimichurri, Meadows Sea Salt |
|
|
| 2nd - Salad of Foraged Greens, Chevre, Salt-roasted Almonds, Pickled Rhubarb Vinaigrette |
|
|
| 3rd - Seared Arctic Char, Roman Gnocchi, Fiddleheads, Black Olive Jus, Sauce Grebiche |
|
|
| 4th - Creme Caramel, Candied Citrus, Hazelnut Brittle |
|
|
| 1st - Gnocchi with Cremini Puree and Wild Mushrooms |
|
|
| 2nd - Butter Lettuce with Radish and Creamy Avocado Dressing |
|
|
| 3rd - Seared Sturgeon with Grilled Ramps, Cured Duck Yolk, and Pumpkin Seed Brown Butter |
|
|
| 4th - Corn Cake with Muscat-macerated Strawberries and Chantilly Cream |
|
|
| 1st - Hot Sour Fish Consomme with Poached Prawn, Silken Tofu, Herbs |
|
|
| 3rd - Ghee Cake, Plantains Foster, Peppercorn Brittle |
|
|
| Cabbage Slaw, Carrots, Daikon, Young Mango, Peanuts, Fried Shallot, Fish Sauce VinaigretteGrilled Green Beans and Sweet Onions, Miso Caramel, Sesame Steamed Coconut Rice |
|
|
| Larb-stuffed Squid, Mint, Glass Noodles, ChimichurriKalbi |
|
|
| Wagyu Denver Steak, Green Chili Chutney, Pickled Shiitakes |
|
|
| Mini Buttermilk Biscuits with Honey Butter |
|
|
| Fried Chicken Drumettes |
|
|
| Deviled Eggs |
|
|
| Grilled Corn with Chili Basil Butter |
|
|
| Grilled Green Beans and Sweet Peppers with Almond and Sheep's Milk Cheese |
|
|
| Smoke-roasted Mary's Chicken with Saucy Mustard |
|
|
| Grilled Laurelhurst Market Sausages with Beer-braised Sauerkraut |
|
|
| Creamy Spaetzle with Fried Onions |
|
|
| Warm German-style Potato Salad with Pickled Celery |
|
|
| Amuse - Bacon and Cheddar Fried Biscuit with Honey Mustard |
|
|
| 1st - Salad of Radicchio, Shaved Fennel, Oil-Cured Olives, Salted Almonds, Basil Vinaigrette |
|
|
| 2nd - Parisian Gnocchi, Kale, Pecans, Whole Grain Mustard, Brown Butter, Gruyere |
|
|
| 3rd - Grilled Piedmontese Flat Iron, Porcinis, Fingerlings, Huckleberry Chutney |
|
|
| 4th - Vanilla Panna Cotta, Bing Cherry Jus, Oat Streusel |
|
|
| 1st - Prosciutto-wrapped Peaches, Fresh-pulled Mozzarella, Rossi Farms Heirloom Frisee, Pistachio Saba |
|
|
| 2nd - Wilted Little Gem Lettuce, Charred Sweet Onions, Feta, Salsa Verde Vinaigrette |
|
|
| 3rd - Mesquite-grilled Oregon Albacore, Summer Squash, Green Beans, Walla Wallas, Romesco |
|
|
| 4th - Summer Fruit Crostata, Peach Leaf Ice Cream |
|
|
| 1st - Salad of Watermelon, Jicama, Cucumbers, and Feta with Fresno Puree |
|
|
| 1st - Farm Greens, Fennel, Pickled Berries, Mint, Pistachio, Portland Creamery Chevre, Basil Vinaigrette |
|
|
| Grilled Pork Loin with Sage and Stone Fruit |
|
|
| Mesquite Shellfish with Laurelhurst Market Chorizo, Sofrito, Green Beans |
|
|
| Grilled Sweet Corn with Chile Basil Butter |
|
|
| Charred Padron Peppers with Sea Salt and Citrus |
|
|
| Panzanella over Hand-pulled Mozzarella |
|
|
| 1st - Grilled Octopus, Flat Bread, Arugula, Aioli |
|
|
| 2nd - Summer Green Bean Salad, Fried Pocha Beans, Pecorino, Sherry Vinaigrette |
|
|
| 3rd - Grilled Tails and Trotters Pork Loin Chop, Smashed Yukon Potatoes, Blistered Padrons, Apricot Butter |
|
|
| 4th - Oregon Berry Tart, House-spun Ice Cream |
|
|
| 1st - Pork Belly, Fire-roasted Tomato Sauce, Arugula, Pecorino, served over Grilled Bread |
|
|
| 2nd - Heirloom Tomatoes, House-pulled and Smoked Mozzarella, Basil, Lemon Oil |
|
|
| 3rd - Summer Risotto with Spot Prawns, Micro Greens, and Parmesan Frico |
|
|
| 4th - Mango Sorbet with Bruleed Pineapple |
|
|
| 1st - Family-style Charcuterie Board: Boar Rillette, Foie Mousse, Laurelhurst Market Sausage, House Cheese, Pickles, Apple Mostarda, Lavash Crackers |
|
|
| 2nd - Beet Carpaccio, Marinated Heirloom Carrots, Feta, Mint, Pistachio, Citrus Vinaigrette |
|
|
| 3rd - Cedar Plank Salmon, Warm Beluga Lentils, Runner Beans, Persillade |
|
|
| 4th - Summer Berry Crisp, Lemon Verbena Ice Cream |
|
|
| 1st - Heirloom Tomato Gazpacho with Ceviche and Grilled Bread |
|
|
| 2nd - Cobb Salad with Buttermilk Dressing, Hard-boiled Eggs, Blue Cheese, Bacon, Tomato, Avocado |
|
|
| 3rd - Jalapeno and Pickled Squash-mopped Pork Ribs with Baked Beans and Slaw |
|
|
| 4th - Summer Berry Cobbler with Housemade Vanilla Ice Cream |
|
|
| 1st - Fennel-crusted Oregon Albacore, Piperade, Rye Bread, Micro Greens, Preserved Lemon Aioli |
|
|
| 2nd - Salad of Mizuna Lettuce, Sweet Onions, Cherries, Hazelnuts, Chevre, Mint and Basil Vinaigrette |
|
|
| 3rd - Mesquite-grilled Teres Major, Pocha Bean Succotash, Dijon Tarragon Demi Sauce |
|
|
| 4th - Jim Dixon Olive Oil Cake, Cava-poached Peaches, Pistachio Dust |
|
|
| 1st - Fried Green Tomatoes, Spicy Mustard Greens, Blackened Vinaigrette, Remoulade |
|
|
| 2nd - Tuna Tartare, Pickled Beets, Candied Ginger, Crostini |
|
|
| 3rd - Roasted Poussin, Herbed Fingerling Potatoes, Padrons, Country Glaze |
|
|
| 4th - Olive Oil Cake with Summer Berry Compote |
|
|
| 1st - Tuna Carpaccio, Toy Box Tomatoes, Cucumber, Micro Greens |
|
|
| 2nd - Sweet Corn Bisque with Hazelnut Pesto |
|
|
| 3rd - Grilled Flat Iron Steak, Oil-poached Potatoes, Runner Beans, Tomatillo Salsa |
|
|
| 4th - Peach Cobbler, Housemade Ice Cream |
|
|
| 1st - Citrus-marinated Albacore Sopitos |
|
|
| 2nd - Napoles, Heirloom Melon, Radish, Crispy Chickpeas, Queso Fresco |
|
|
| 3rd - Chili-rubbed Piedmontese Bavette, Black Bean Puree, Off-the-Cob Elotes, Tomatillo and Avocado Salsa |
|
|
| 4th - Cinnamon Brown Butter Cake, Mezcal-macerated Summer Fruit, Creme Fraiche |
|
|
| 1st - Bulgogi Beef Croquette, Butter Lettuce, Banh Mi Pickles, Fresh Herbs, Gochujang Aioli |
|
|
| 2nd - Grilled Cabbage Salad, Cashews, Radish, Shrimp Crouton, Spicy Lime Vinaigrette |
|
|
| 3rd - Adobo Braised Pork Shank, Butternut Squash Polenta, Mustard Greens, Pumpkin Seed |
|
|
| 4th- Bartlett Pear Crisp, Orange and Sichuan Peppercorn Ice Cream |
|
|
| Friday, October 30 |
|
|
| 1st - Eggplant and Crabmeat Casserole with Cheese Sauce |
|
|
| 2nd - Fried Oyster Wedge Salad with Russian Dressing, Laurelhurst Market Bacon Lardons, Pickled Celery, and Scallion |
|
|
| 3rd - Pepper Jelly Glazed Meatloaf with Cornbread Dressing and Buttermilk mashed Potatoes |
|
|
| 4th - Banana Pecan Pudding Cake with Spiked Chantilly Cream |
|
|
| 1st- Beef Stroganoff Raviolo, Celery Root Puree, Creamed Chantrelles |
|
|
| 2nd - Cauliflower Soup, Mama Lil's Romesco, Thyme Crouton |
|
|
| 3rd - Spice Rubbed Coppa, Pork and Beans, Apple, Walnut Gremolata |
|
|
| 4th - Brown Butter and Pear Buckle, Preserved Cherry, Chantilly |
|
|
| 1st - Crab and Celery Root Remoulade Tartine with Pickled Pear, Mint, and Dill |
|
|
| 2nd - Chantrelle Goulash Gratin with Laurelhurst Market Bacon, Espellete, and a Pecan Breadcrumb |
|
|
| 3rd - Braised Short Rib with Goat Cheese Grits and an Apple Radish Slaw |
|
|
| 4th - Olive Oil and Black Pepper Cake aside Sweet Potato Ice Cream |
|
|
| 1st – Creamy Mushroom Soup, Crispy Leeks, topped with Lemon Olive Oil |
|
|
| 2nd – Salad of Frisée, Pomegranate, Cara Cara Oranges, with Citrus Vinaigrette |
|
|
| 3rd – Bone-in Pork Chop, Roasted Cauliflower, Mama Lil's Peppers, Confit Garlic, and Parmesan |
|
|
| 4th – Port Brownie with Vanilla Ice Cream and a Bourbon Caramel Drizzle |
|
|
| Amuse – Port-braised Fig, Walnut Crunch, Blue Cheese, Honey, on Pastry |
|
|
| 1st – Petite Oyster and Brie Soup with Thyme Crouton |
|
|
| 2nd – Scallop Carpaccio, Tart Apple, Celeriac, Tarragon, Pomegranate, Broken Blood Orange Vinaigrette |
|
|
| 3rd – Slow-roasted Beef Ribeye with Brussels Sprouts, Fingerling Potatoes, Sage, Black Garlic, Parsnip Soubise, and Truffle Demi Glace |
|
|
| 4th – Dark Chocolate and Kahlua Trifle with Almond Toffee |
|
|
| 1st – Vietnamese Braised Pork Belly, Curried Carrot, Pickled Delicata Squash, Herbs |
|
|
| 2nd – Arugula Salad, Spiced Cashew, Pear, Radish, Miso Vinaigrette |
|
|
| 3rd – Spicy Korean Seafood Stew with Cod, Manila Clams, Gochujang, Bok Choy |
|
|
| 4th – Green Tea Panna Cotta, Blood Orange, Pine Nuts |
|
|
| 1st – Twice-baked Delicata Squash with Creamed Brussels Sprouts, Chanterelles, Cotija Cheese, Saba |
|
|
| 2nd – Ponzu-marinated Yellow Fin Tuna, Heirloom Oranges, Dancing Roots' Peppery Arugula, Lemon |
|
|
| 3rd – Grilled Cattail Creek Lamb Shoulder, Broken Potatoes, Braised Kale, Harissa |
|
|
| 4th – Apple Hand Pies with Housemade Caramel |
|
|
| 1st – Iceberg Wedge Salad with Laurelhurst Market Pastrami, Fire-roasted Peppers, Iced Onion, Cucumber, Smoked Bleu Cheese, and a Creamy Roasted Garlic Dressing |
|
|
| 2nd – Main course served family-style |
|
Flat-top House Ground Chuck Burger on a Fleur de Lis Potato Bun, accoutrements to include: Pimento Cheese, Simpatica Peppered Bacon, Housemade Zucchini Pickles, Butter Lettuce, Shaved Sweet Onion, Ke |
| 3rd – Malted Chocolate Cake with Torched Marshmallow Fluff |
|
|
| 1st – House-smoked Black Cod Fritters with Tartar Sauce, alongside Shoe String Potatoes and Lemon-dressed Arugula |
|
|
| 2nd – Winter Squash Soup, topped with Pickled Delicata, and Hazelnut Pesto |
|
|
| 3rd – Pork Tenderloin Schnitzel with Apple Butter, Foraged Mushrooms, Mustard-braised Sauerkraut, and Kale Spaetzle |
|
|
| 4th – Housemade Rum-infused Creamsicle |
|
|
| Amuse – Champagne-poached Prawn, Chervil, Lemon, Brioche |
|
|
| 1st – Cauliflower Soup, Foraged Mushrooms, Browned Butter |
|
|
| 2nd – Salad of Endives, Blood Orange, Shaved Beet, Hazelnut Brittle, Meyer Lemon Vinaigrette |
|
|
| 3rd – Herb Salt-crusted New York Steak Oscar Style, Winter Vegetable Panzanella, Celeriac Puree |
|
|
| 4th – Dark Chocolate and Red Velvet Delice |
|
|
| Amuse – Champagne-poached Prawn, Chervil, Lemon, Brioche |
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| 1st – Cauliflower Soup, Foraged Mushrooms, Browned Butter |
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| 2nd – Salad of Endives, Blood Orange, Shaved Beet, Hazelnut Brittle, Meyer Lemon Vinaigrette |
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| 3rd – Herb Salt-crusted New York Steak Oscar Style, Winter Vegetable Panzanella, Celeriac Puree |
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| 4th – Dark Chocolate and Red Velvet Delice |
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| Grilled Green Beans, Red Onion, Mama Lil's Peppers, Hollandaise |
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| Duck-fat Roasted Fingerling Potatoes with Gremolata and Romesco |
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| Buttermilk Biscuits with Fried Chicken Gravy |
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| Root Vegetable and Tarragon Frittata with Goat's Milk Cheese |
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| Griddled Breakfast Bread Pudding with Buttermilk Pecan Syrup and Spiked Chantilly |
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| Various Mesquite Grilled Laurelhurst Market Breakfast Meats |
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| Amuse – Applewood Smoked Ruby Trout, New Potato, Preserved Citrus Aoli |
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| 1st – Foraged Mushroom, Brown Butter Spaetzle, Housemade Lemon Ricotta, Soft Herbs |
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| 2nd – Warm Root Vegetable Salad, Walnut, Cider Vinaigrette |
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| 3rd – Beef Cheek Crépinette, Charcoal-grilled Bavette Steak, Mesquite Vegetables |
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| 4th – Torteau de Chevre, Grape Sorbet, Hazelnut Brittle |
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| 1st – Simington Farms Beet and Cabbage Salad, Fresh Dill, Smoked Blue Cheese, Roasted Pumpkin Seeds, Creamy Herb Dressing |
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| Family-style Main: -Grilled Achiote-spiced Mary's Whole Chicken -Mom's Baked Beans with Laurelhurst Market Bacon -Braised Winter Greens -Masa Jalapeño Cheddar Cornbread with Honey Butter |
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| 3rd – Chocolate Brownie à la mode with a Salted Caramel Chocolate Sauce |
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| Amuse – Pastry with Blue Cheese, Fig, Walnut, and Honey 1st – Applewood Smoked Ruby Trout, Celery |
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| 1st - Root and Apple Slaw, Parsnip Puree, Crispy Carrots |
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| 2nd – Foraged Mushroom Spaetzle with Lemon Ricotta and Soft Herbs |
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| 3rd – Beef Cheek Crépinette, Charcoal-grilled Bavette Steak, Mesquite Vegetables |
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| 4th – Torteau de Chevre, Grape Sorbet, Hazelnut Brittle |
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| 1st – Woodfired Mussels with Green Chorizo and Crusty Bread |
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| 2nd – Salad of Citrus, Saffron, and Dried Apricot |
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| 3rd – Slow Roasted Porchetta with Grilled Vegetables and Hazelnut Pesto |
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| 4th – Tart Apple Crostata with Pecan Ice Cream and Calvados Caramel |
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| 1st – Chile Verde Pork Posole, Pickled Radish, Cilantro, Tequila Crema |
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| 2nd – Lime Cured Gravlox Frisée, Roasted Poblano, Red Onion, Avocado Vinaigrette, Ancho Crouton |
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| 3rd – Seared Flank Steak, Goat Cheese Masa Cake, Epazote, Smoked Brisket and Black Bean Stew, Escabeche |
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| 4th – Chocolate Mole Brownie, House-spun Cinnamon Ice Cream, Pumpkin Seed Brittle |
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| 1st – Grilled Lamb Meatball, Crusty Bread, Romesco, Chevre |
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| 2nd – Farm Greens, Kohlrabi, Radish, Pickled Red Onions, Champagne Vinaigrette |
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| 3rd – Pan Seared Chinook Salmon covered in Brown Butter, Grilled Kale Broccoli Rabe, Farro, and Nettle Pesto |
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| 4th – Buttermilk Pie with Apple Preserves |
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| - Simpatica Fried Chicken with our Housemade Five Pepper Jelly |
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| – Cauliflower Mac and Cheese |
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| – Smoked Ham Hock Collards |
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| – Sweet Potato Mash |
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| – Buttermilk Biscuits |
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| – Creamy Celery Root and Apple Slaw |
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| -Chocolate Cake with Warm Butterscotch Pudding and Boozy Whipped Cream |
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| 1st – Buttermilk Ricotta Bruschetta with Asparagus, Avocado, Blistered Tomato & Pine Nuts |
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| 2nd – Chilled Cucumber Soup with Shrimp and Radish |
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| 3rd – Gently Roasted Salmon with Peas, Carrots, and Hollandaise |
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| 4th – Lime Pie with Ginger Snap Crust |
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| 1st – Roasted Asparagus, Hard Cooked Egg, Tarragon, Whipped Chevre, Green Garlic Chimichurri |
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| 2nd – Wedge Salad, Radish, Mama Lil's Peppers, Fresh Herbs, Pancetta, Creamy Feta Dressing |
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| 3rd – Northwest Bouillabaisse with Manila Clams, Sole, Prawns, Saffron Rouille |
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| 4th – Rhubarb Buckle with Ginger and Fennel Ice Cream |
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| Amuse – Shrimp Crepenette, Citrus |
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| 1st – Rabbit Strudel, Rhubarb, Tarragon, Fennel |
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| 2nd – Burrata, English Pea, Radish, Pistachio Brown Butter |
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| 3rd – Smoke-roasted Ribeye, Shaved Asparagus, Morel Hollandaise |
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| 4th – Goat Cheese Truffles with Sherried Piperade, Wilted Nettles, and Toast |
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| 1st – Ravioli: Asparagus, Leeks, House Ricotta, Fontina, Pumpkin Seed Brown Butter, Sorel |
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| 2nd - Miners Lettuce, Radish, Pickled Fiddle Heads, Creamy Bleu Cheese Dressing |
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| 3rd - Grilled Pork Tenderloin, Chimichurri, Three Bean Salad – Fava, Green, and Runner |
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| 4th – Housemade Flan with Rhubarb Syrup |
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| - Simpatica's Fried Chicken |
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| - Warm Yam Potato Salad |
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| - Creamy Spring Pea Salad with Laurelhurst Market Ham |
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| - Green Bean Casserole with Foraged Mushrooms Cream and Crispy Onions |
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| - Corn Pudding |
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| - Buttermilk Biscuits with Salted Honey Butter |
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| - Warm Brownie Sundae with Pecan Ice Cream, Bourbon Chocolate, and Milk Crumb |
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