Fire & Ice
MT. HOOD, OREGON | FEBRUARY 2016
A long table gathering in the dead of winter, among tall evergreens, with fires warming each side of the table. Every course cooked over an open flame or directly in hot ash, the flavor of smoke and scorching earth seeped into every bite, making each dish rich in both flavor and story–the story of all of us, gathered at the table.
MENU
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REFRESH
Maple ginger Draper Girls cider with Westward Whiskey
2013 Amity Vineyards Willamette Valley Riesling
2013 Amity Vineyards Willamette Valley Pinot Noir
AMUSE BOUCHE
Fire roasted fingerling potatoes with fennel, olive oil, garlic, lemon zest
Ember caramelized onions with chèvre on ash-baked rosemary flatbread
TO START
Mussels Anisette with fennel, tarragon, Pernod and creme fraiche
TO SHARE
Ember roasted whole kabocha squash with feta, winter greens, & toasted pumpkin seeds
TO SAVOR
Fire-stewed cassoulet
DESSERT
Fire poached pears, Pinot Noir & raspberry liquor, raspberry balsamic reduction, vanilla bean creme fraiche, & candied hazelnuts
Domaine Pouillon Port
