Leap

APRIL 2017 | PARKDALE, OR

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


Sponsors

Mt. View Orchards | Secret Location + Hard Cider

Tournant | Chef Services

Foods in Season | Morel Mushrooms and fresh produce 

Willamette Valley Vineyards | Pinot Blanc, Grüner Veltliner, Pinot Noir

House Spirits | Katun Rum

Crate + Barrel | Tableware 

Nicky's Meats | Rabbit

Vermont Creamery | Butter and various cheeses

Amy Rochelle Press | Custom Menus

Marion Acres | Pasture Raised Eggs 

 

Secret Supper