Trent Pierce
Roe | Portland, OR | February 2018
FEATURED DISHES
Butterfish Sashimi, Truffle, White Soy, Ponzu, Ginger, Shallot, Daikon, Tobiko, Shiso, Foie Snow
Butter-Poached Scallop, Meyer Lemon, Confit Potato, Smoked Confit Nairagi, Rosemary Clam Veloute
Cardamom-Coriander Roasted Lobster Tail, Smoked Grape, Cauliflower Purée, Grapefruit Emulsion, Blood Orange Oil, and Calabrian Chiles
Buttermilk Potato Blini, Siberian Caviar, Jidori Eggs, Crème fraiche, and Chives
Antarctic Toothfish, Prawn Curry Sauce, Sweet Potatoes, Crisp Heirloom Carrots, Fresh Hearts of Palm, and Finger Lime
Photography by Megan Swann
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