Tuesday, October 25, 2011

The Food at The Herb Farm

Grilled Veal Sirloin and Braised Collar, Wild Cauliflower Mushrooms, Pink Banana Pumpkin, Cannelini Bean Puree, Glazed Fennel, English Thyme Jus

Seckel Pear Poached with Douglas Fir Tips, Brandy Snap Tuile, Wild Candy Cap Mushrooms Mousse, Hazelnut  Streusel, Fir Oil Powder, Sweet and Sour Maitake Mushrooms

Sea salt, Pacific Ocean water harvested and dehydrated in house

Mignardise  including Sage Macaroons, Raspberry Mousse, Molasses Spice Cake, Chocolate Dipped Baby Pepper

Raviolinis of Roasted High Cascade Chanterelles with Verjued Broccoli, Cured Pork Belly, Oregon Olive Oil Emulsion, Chives and Green Broccoli Sauce

Wine Pairings

Braised Wild Boletus Muishrooms, Swiss CHard, Potato Mille-Feuille, Roasted Cippolini Onion, Summer Savory, Boletus-Foie Gras Sauce

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