Leap
PARKDALE, OREGON | APRIL 2017
A celebratory leap forward into the idyllic rhythm of spring, when everything seems in harmony. The brightness of the local produce and the liveliness of the season came through in every course. We spent the most beautiful evening at our outdoor table, among long lines of peach trees ready to blossom, and we welcomed the return of light and all the delicious harvest with open arms.
MENU
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SPROUT
Braised Endives
creme fraiche, fennel chimichurri, pistachios, edible flowers
Sauteed dates
Rose sea salt, Vermont Creamery Aged Goat Cheese
GRAZE
Tender Leaves + Shoots
Feta, Easter Egg radishes, sugar snap peas, pickled rhubarb, sunflower seeds + mint
ZEST
Braised Leeks + Grilled Asparagus
walnut nettle pesto, preserved lemon vinaigrette + salt-cured egg yolk
SAVOR
Green Garlic Ricotta Gnudi
Rabbit Sugo, Morel Mushrooms, Sweet Peas + Carrots
BLOOM
Rhubarb Chevron Upside-Down Cake with jasmine syrup
