Chef Daniel Esses Wines supplied by Swirl Wine Bar & Market Presented by James Moises, Bizou Wines
$75 inclusive
Amuse Bouche Curried spinach and goat cheese bruschetta The Portlandia, Blood Orange Juice, Rosemary, Aviator Gin (Oregon)
1st Course Swiss chard roll with quinoa, red lentil and sultana raisins in a mushroom broth 2011 Lumos Wines Pinot Gris Rudulfo Vineyard, Oregon
2nd Course Tikka masala salmon on a cauliflower and carrot fritter 2008 Moises Vieux Carre Pinot Noir, Oregon
3rd Course Curry leaf and coconut milk braised oxtail over saffron risotto Served with sides of almond turmeric green beans & pickled cucumber and red onion salad 2006 Dominio Sketches of Spain Tempranillo, Oregon
Dessert Strawberry and mascapone Napolean with hazlenut tuilles 2009 Capitello Wines Dolcino