Amuse Bouche: Dungeness Crab Salad, Sunchoke Chip, and Avocado
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Amuse Bouche: Dungeness Crab Salad, Sunchoke Chip, and Avocado
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Amuse Bouche: Dungeness Crab Salad, Sunchoke Chip, and Avocado
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Charcuterie Board: House-Smoked Spring Salmon with Creme Fraiche and Caperberries; Salt-Cured Foie Gras and Fleur de Sel; Prosciutto-Wrapped Arugula; Duck Rillettes with Marion Berry Jam; Pork Rillettes with Bosc Pair and Apple Mostarda; House-Smoked Bacon with Pickled Squash and Roasted Jalapeno Jam; "Tonno di Maiale:" Pork Shoulder with Tonnato Sauce and Fennel Pollen; Fried Beef Short Rib and Goat Terrine with Fried Capers and Meyer Lemon Aioli; Country Style Pork Pate with Black Truffles, Pistachios, Cornichons, and Fried Truffle-Salted Pistachios; Smoked Beef Maple Chorizo with Fried Sunny Side Up Quail Egg; Tuna Blood Sausage with Parsley Puree and Verjus-Soaked Raisins
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Charcuterie Board: House-Smoked Spring Salmon with Creme Fraiche and Caperberries; Salt-Cured Foie Gras and Fleur de Sel; Prosciutto-Wrapped Arugula; Duck Rillettes with Marion Berry Jam; Pork Rillettes with Bosc Pair and Apple Mostarda; House-Smoked Bacon with Pickled Squash and Roasted Jalapeno Jam; "Tonno di Maiale:" Pork Shoulder with Tonnato Sauce and Fennel Pollen; Fried Beef Short Rib and Goat Terrine with Fried Capers and Meyer Lemon Aioli; Country Style Pork Pate with Black Truffles, Pistachios, Cornichons, and Fried Truffle-Salted Pistachios; Smoked Beef Maple Chorizo with Fried Sunny Side Up Quail Egg; Tuna Blood Sausage with Parsley Puree and Verjus-Soaked Raisins
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Charcuterie Board: House-Smoked Spring Salmon with Creme Fraiche and Caperberries; Salt-Cured Foie Gras and Fleur de Sel; Prosciutto-Wrapped Arugula; Duck Rillettes with Marion Berry Jam; Pork Rillettes with Bosc Pair and Apple Mostarda; House-Smoked Bacon with Pickled Squash and Roasted Jalapeno Jam; "Tonno di Maiale:" Pork Shoulder with Tonnato Sauce and Fennel Pollen; Fried Beef Short Rib and Goat Terrine with Fried Capers and Meyer Lemon Aioli; Country Style Pork Pate with Black Truffles, Pistachios, Cornichons, and Fried Truffle-Salted Pistachios; Smoked Beef Maple Chorizo with Fried Sunny Side Up Quail Egg; Tuna Blood Sausage with Parsley Puree and Verjus-Soaked Raisins
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Charcuterie Board: House-Smoked Spring Salmon with Creme Fraiche and Caperberries; Salt-Cured Foie Gras and Fleur de Sel; Prosciutto-Wrapped Arugula; Duck Rillettes with Marion Berry Jam; Pork Rillettes with Bosc Pair and Apple Mostarda; House-Smoked Bacon with Pickled Squash and Roasted Jalapeno Jam; "Tonno di Maiale:" Pork Shoulder with Tonnato Sauce and Fennel Pollen; Fried Beef Short Rib and Goat Terrine with Fried Capers and Meyer Lemon Aioli; Country Style Pork Pate with Black Truffles, Pistachios, Cornichons, and Fried Truffle-Salted Pistachios; Smoked Beef Maple Chorizo with Fried Sunny Side Up Quail Egg; Tuna Blood Sausage with Parsley Puree and Verjus-Soaked Raisins
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Charcuterie Board: House-Smoked Spring Salmon with Creme Fraiche and Caperberries; Salt-Cured Foie Gras and Fleur de Sel; Prosciutto-Wrapped Arugula; Duck Rillettes with Marion Berry Jam; Pork Rillettes with Bosc Pair and Apple Mostarda; House-Smoked Bacon with Pickled Squash and Roasted Jalapeno Jam; "Tonno di Maiale:" Pork Shoulder with Tonnato Sauce and Fennel Pollen; Fried Beef Short Rib and Goat Terrine with Fried Capers and Meyer Lemon Aioli; Country Style Pork Pate with Black Truffles, Pistachios, Cornichons, and Fried Truffle-Salted Pistachios; Smoked Beef Maple Chorizo with Fried Sunny Side Up Quail Egg; Tuna Blood Sausage with Parsley Puree and Verjus-Soaked Raisins
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Salmon Gravlax Carpaccio with Radish, Orange, Chili Oil, and Wonton
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Salmon Gravlax Carpaccio with Radish, Orange, Chili Oil, and Wonton
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Salmon Gravlax Carpaccio with Radish, Orange, Chili Oil, and Wonton
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Gulf Prawns with Veal Sweetbreads "Marsala," Mushrooms, Asparagus, Fried Smashed Red Potatoes
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Gulf Prawns with Veal Sweetbreads "Marsala," Mushrooms, Asparagus, Fried Smashed Red Potatoes
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Gulf Prawns with Veal Sweetbreads "Marsala," Mushrooms, Asparagus, Fried Smashed Red Potatoes
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Braised Buffalo Cheeks with Shiitake, Pine Nut and Ricotta Blintz, Peas, and Three Radish Salad
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Cucumber Caparesca: Stoli Citron with Muddled Cucumber and Lemon
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French 75: Bubbles, Hennessy Vsop, and Lemon
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French 75: Bubbles, Hennessy Vsop, and Lemon
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Houndstooth: Buffalo Trace Bourbon, Yellow Chartreuse, and Dry Sherry
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French 75: Bubbles, Hennessy Vsop, and Lemon
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French 75: Bubbles, Hennessy Vsop, and Lemon
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Chef Gregory Denton
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Sommelier Todd Steele
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Chef Gregory Denton of Metrovino - Portland, OR
Photo: Antoinette Bruno | April 2010
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