
- GALLANTINE OF DUCK (photo 1)
- LANGOSTINO WITH DIVER SCALLOP ON A BED OF SEA BEANS
- GRILLED HEARTS OF ROMAINE WITH BALSAMIC REDUCTION (photo 2)
- RACK OF OREGON BABY LAMB SERVED WITH BAKED ASPARAGUS AND BROILED TOMATO PROVENCAL (photo 3)
- OPERA CAKE: A RICH DARK CHOCOLATE WITH LAYERS OF COFFEE, BUTTERCREAM AND HAZELNUT
Five Course Dinner
$75.00 per person
Menu based upon availability and can be custom designed to suit your tastes.
Call Chef Jacques for details at 503-434-9016 or 1-800-441-2214
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