Noble Rot
ASTORIA, OREGON | NOVEMBER 2016
Autumn brings about a richer, deeper, and darker harvest. At Noble Rot, we savored the spice of the season and enjoyed the preserved flavors of those past. In the top floor of Alderbrook Station’s net loft, we experienced the comfort of fall, surrounded with warm food, kind company, and inviting sounds of nature.
MENU
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| AMUSE BOUCHE |
Sourdough Crostini with Beet sauerkraut, crumbled chevre + toasted pumpkin seeds
Fingerling potatoes + pickled mushrooms topped with maple caramelized onions, garlic butter + feta crumbles
| LE POTAGE |
Leek and Celeriac Soup
with creme fraiche and truffle
| GREENS D’AUTOMNE |
Autumn Squash Salad
with mixed chicories, pickled currants + warm cider vinaigrette
| LA VOLAILLE |
Coq au Vin
with red wine, bacon lardons and foraged mushrooms
Crusty Bread
| COURS DE FROMAGE |
Vermont Creamery Bijou
with honeycomb + pomegranate jewels
| DOUX |
Winter Squash Pie
with honeyed creme fraiche, spiced candied hazelnuts + pecans
