Chris Frazier
Renata | Portland, OR | March 2018
FEATURED DISHES
Smoked Trout Brodo, Roasted and Raw Sunchokes, Kale Dust, Kale, Ricotta Dumplings
Cheese and Carrot Salad: Sheep’s Milk Cheese, Caramelized Goat Cheese, Baby Roasted Carrots, Pickled Carrots, Parsnip Chips, Pistachios
Pillow Ravioli: Roasted Cauliflower, Kale, Cauliflower Purée, Espresso, Cocoa
Grape Leaf-Wrapped Monkfish, Celery Root, Chicory, Radish, Beef Jus
Photography by Megan Swann
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