Fisherman’s Stew: White Wine Fumet, Seared Scallops, Mussels, Leeks, and Trout Roe
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Fisherman’s Stew: White Wine Fumet, Seared Scallops, Mussels, Leeks, and Trout Roe
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Frogs’ Legs, White Wine, Garlic, Capers, Radishes, Pommes Purees, and Parsley
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Frogs’ Legs, White Wine, Garlic, Capers, Radishes, Pommes Purees, and Parsley
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Housemade Boudin Noir, Caramelized Apples, Wholegrain Mustard, and Pommes Purees
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Housemade Boudin Noir, Caramelized Apples, Wholegrain Mustard, and Pommes Purees
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Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
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Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
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Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
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Chef Aaron Barnett of St. Jack – Portland, OR
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Chef Aaron Barnett of St. Jack – Portland, OR
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Sommelier Joel Gunderson of St. Jack – Portland, OR
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Sommelier Joel Gunderson of St. Jack – Portland, OR
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St. Jack – Portland, OR
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St. Jack – Portland, OR
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St. Jack – Portland, OR
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St. Jack – Portland, OR
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St. Jack – Portland, OR
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St. Jack – Portland, OR
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Chef Aaron Barnett and Sommelier Joel Gunderson of St. Jack - Portland, OR
Photo: Antoinette Bruno | April 2011
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