Hors d’ Oeuvres
prepared by Executive Chef Chris Czarnecki of The Joel Palmer House
Escargot
black trumpet mushroom duxelle,
polenta, bell pepper gellée
Prawns
oregon white truffle pesto
Methven Family Vineyards, 2009 Willamette Valley Pinot Gris
Dobbes Family Estate, 2009 Grand Assemblage Pinot Noir
First Course
prepared by Executive Chef Daniel Mondok of Paulée
Bacon-Wrapped Saddle of Rabbit
sweetbreads, grain mustard jus,
braised beet and cabbage-apple “slaw”, verjus vinaigrette
Terra Vina Wines, 2008 Bella Vista Red – Columbia Valley
Entrée
prepared by Executive Chef Sunny Jin of JORY Restaurant
House-Smoked Pork
potato purée, pinot-poached cherries,
watercress and red onion salad
Willamette Valley Vineyards, 2008 South Block Pinot Noir
Dessert
prepared by Pastry Chef Shelly Du Plessis of JORY Restaurant
Chocolate Pavé
pistachio macaroon, mascarpone mousse, fresh raspberries
