FIRST COURSE:

Wild Mushroom Trio:
Three distinct preparations of seasonal wild mushrooms

Tartlet of Black Trumpet Mushrooms
Duxelle of trumpets sauteed with shallots and baked in a puff pastry shell with goat cheese cream

Black Truffle Custard
A smooth, savory custard flavored with black Oregon spring truffles and dried porcini mushrooms and presented atop a sweet puree of apricots cooked in white verjus

Roasted Morels with Spring Greens
Locally grown medley of tender spring greens dressed with Villa Manodori balsamic vinegar and topped with roasted local morel mushrooms

SECOND COURSE:

Sorrel Soup
A bright, smooth puree of organic yellow potatoes swirled with sorrel leaves and cream. The soup is finished with dried chips of prosciutto, house-made creme fraiche and chives.

THIRD COURSE:
your choice of two dishes

Canelloni of Stinging Nettles
Sheets of house-made egg pasta rolled around a filling made from pureed stinging nettles, organic ricotta cheese, lemon zest and seasonings. The canelloni is served with an emulsion of chevre and walnut oil, fried hedgehog mushrooms and pecorino toscano cheese.

Spring Lamb Pasta
An interesting dish with a tart edge: this dish incorporates braised spring lamb shoulder with the flavors of fresh dill, capers and cornichons. These ingredients are tossed with house-made tagliatelle noodles and Cerigola olives. The pasta is garnished with shaved Grana Padano cheese.

FOURTH COURSE:
your choice of two dishes

Spring Run Wild Salmon
Enjoy this local Oregon treasure while you can! Very fresh and very expensive -- we poach local wild salmon in duck fat and serve it over two preparations of organic sugar snap peas. The fish is topped with a marmalade of rhubarb and finished with fried potato sticks.

Sea Scallop
Pan-seared dry-packed fresh sea scallop (the largest we can find) is served over a richly flavored puree of sweet carrots and leeks and served with a small salad of wilted chicories and house-cured bacon.

FIFTH COURSE:
your choice of three dishes

Squab
Pan-roasted and delicately basted until medium rare, the breast of squab is served over a bed of honey-glazed root vegetables and accompanied by a small piece of seared foie gras and a poached quail egg. The dish is drizzled with a tart/sweet raspberry gastrique to offset the richness.

Pork Cheeks
Medallions of Carlton Farms pork cheeks are slow-braised in apple cider until fall-apart tender. The cheeks are then lacquered with a pomegranate and plum glaze. The finished product is placed over a bed of wilted mustard greens and creamy white runner beans cooked with bacon and mustard.

Sirloin of American Kobe Beef
Grilled Snake River Farms "Kobe" style beef sliced and presented over a puree of Yukon potatoes. The steak is served alongside a bundle of organic asparagus wrapped in prosciutto ham, and with a fresh tarragon emulsion. This dish is completed by the addition of crispy fried shallots.

INTERLUDE

CHEESE

DESSERT CHOICES

PETIT FOURS