Menu for the Weeks of May 3 & 10

May 03, 2017  /  Beast PDX (Nora)

Menu for the Weeks of May 3rd & 10th

POACHED GULF PRAWNS
PRAWN SHELL AÏOLI, CONFIT NEW POTATO
WILD WATERCRESS, OIL CURED OLIVE CRUMBLE

Château Henri Bonnaud Palette Rosé 2015
Provence, France

 

NASTURTIUM & RICOTTA CAPPELLETTI
SHAVED ASPARAGUS, TOASTED PISTACHIOS
VERJUS BEURRE BLANC, WILD ONION BLOSSOMS

Domaine la Tour Vieilles 'Les Canadells' Blanc 2014
Collioure, Frace

 

BRAISED LAN-ROC FARMS PORK SHOULDER
ROASTED TURNIPS & RADISHES, TURNIP GREEN SAUCE VERTE
GRILLED CALÇOT & RHUBARB MOSTARDA

Domaine Lignier Passetoutgrain 2015
Burgundy, France

 

GEM LETTUCE & ROASTED YELLOW BEET SALAD
TARRAGON CRÈME FRAÎCHE, ROASTED HAZELNUTS
SHAVED PECORINO

Holden Wine Co. Vermentino 2016
Willamette Valley, Oregon

 

L’ESTAING SHEEP’S CHEESE
PICKLED MOREL MUSHROOMS, FAVA BEANS
MARINATED SPROUTING BROCCOLI, CALENDULA FLOWERS
CORNMEAL-FENNEL POLLEN BISCOTTI

Charles Joguet Clos de la Plante Martin Touraine Blanc 2014
Loire Valley, France

COCONUT-LIME FILLED CARROT CAKE
ANISE HYSSOP ICE CREAM
COCONUT TUILE, CHERVIL FRONDS

Château Soucherie Coteaux du Layon 2014
Loire Valley, France