2/17/2012
We created a very special menu for our guests at Black Butte Ranch today and here are some pictures of the food from the four course menu.
Chateau Ste. Michelle Wine Dinner
1st
Pheasant Duo
Chevre and rosemary roasted breast, terrine of pheasant leg, scallop of Yukon potato , Pine nut praline, and a bittersweet chocolate and cherry demi-glace
2nd
Salmon Carpaccio
Cured with Ethos syrah, sea salt, fennel, mustard seed, and allspice. Served with a syrah reduction, fried Brussels, and tomato jam.
3rd
Petite Oregano Crusted Elk Tenderloin
Creamed faro, braised red kale, triple cream cows cheese.
4th
Cold Creek Cab Poached Pear Tart
Pistachio frangipane, white chocolate flan, and smoked sea salt.
House cured salmon carpaccio, tomato and fennel jam, Ethos Syrah reduction, fried Brussels leaves, and fennel frond caviar.
Cabernet poached pear, pistachio frangipane, white chocolate anglaise, smoked sea salt, and a cabernet caramel.
