Valentine's Dinner at belly restaurant
Call 503.249.9764 for reservations
ENHANCE
pork liver pate, house pickles, whole grain mustard, grilled bread 12.
oysters on the half shell, tart apple granite, classic mignonette 12/23. Start with bubbles then choose one from each course below for 49.- Brut Crémant de Loire, Chateau Langlois, France (refills 11.-) FIRST dungeness crab bisque, smoked paprika cracker & king crab and fennel salad, ruby red grapefruit vinaigrette Sauvignon Blanc, Cono Sur, Chile, ‘08 5/9.- butternut squash & ricotta ravioli, kale-bacon-delicata squash hash, 25 year balsamic Rose, Chateau Routas, “Rouviere”, France, ‘08 5/9.- duck confit bruschetta, truffled celery root puree, baby arugula salad Pinot Noir/Syrah, Penner Ash, Oregon, ‘07 5/12. baby greens, blue cheese dressing, apple, hazelnuts unoaked Chardonnay, diLenardo, Italy, ‘08 5/9.- THEN seared scallops, potato puree, sautéed braising greens, whole grain mustard aioli White Blend, Podere del Giuggioli, “Corte alla Flora”, ’08 6/11.- pan-roasted duck breast, hazelnut spaetle, brussel sprouts, apple cider gastrique Pinot Noir, Alloro Estate, Oregon, ’07 7/13.- ribeye ‘tournedo’, twice baked potato, caramelized onion puree, demi-glace Cabernet Sauvignon/Merlot Blend, Bricco, Washington, ’06 6/11.- potato gnocchi, sautéed wild mushrooms, arugula, grana padano cheese, black truffle butter Arneis, Deltetto, Italy, ’07 6/11.- FINALLY citrus mascarpone panna cotta, blood orange jam Orange Muscat, Maculan Dindarello, ’08 9.- dark chocolate tart, espresso whipped cream, hazelnut brittle 10 year TawnyPort, Fonseca 10.- pear spice cake, brandy ice cream, salted caramel Late Harvest Gewurtztraminer, Andrew Rich, Oregon, ’07 11.- |
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