This is my last menu to post. A very bittersweet one because my close friend and sous chef, Jenn, moved to Oregon. In celebration of all her help over the years we did an all Oregon wine tasting.
Brut, Argyle,
Pairing: Cheese stuffed Risotto Balls
Pinot Gris, Rex Hill,
Pairing: Brebis d’Affinois
Pinot Gris, King Estate, Domaine Bellpine ,
Pairing: Crab Cakes with Sriracha Aioli
Pairing: Ford Farms Cave
Pairing: Shredded Pork Tostadas
Pairing: Bavarian Custard Fruit Tart
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