Antipasti di Salume Locale: "Gnocco Frito" Savory Fried Bread from Emilia-Romagna topped with Olympic Provisions Lardo, House-made Rabbit Liver Terrine, and Pearl Onion Agrodolce
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Antipasti di Salume Locale: "Gnocco Frito" Savory Fried Bread from Emilia-Romagna topped with Olympic Provisions Lardo, House-made Rabbit Liver Terrine, and Pearl Onion Agrodolce
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Rombo in Porcini al Salto: Sauteed Alaskan Halibut, Porcini Powder, Fennel-Sunchoke Puree, Fiddlehead Ferns, Roasted Sunchokes, and Lemon Creme Fraiche
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Rombo in Porcini al Salto: Sauteed Alaskan Halibut, Porcini Powder, Fennel-Sunchoke Puree, Fiddlehead Ferns, Roasted Sunchokes, and Lemon Creme Fraiche
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Rombo in Porcini al Salto: Sauteed Alaskan Halibut, Porcini Powder, Fennel-Sunchoke Puree, Fiddlehead Ferns, Roasted Sunchokes, and Lemon Creme Fraiche
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Petto d'Anatra: Crispy Pan-roasted Breast of Sonoma Magret Duck Breast, Risotto Verde, Rhubarb Gastrique, and Pea Tendrils
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Petto d'Anatra: Crispy Pan-roasted Breast of Sonoma Magret Duck Breast, Risotto Verde, Rhubarb Gastrique, and Pea Tendrils
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Petto d'Anatra: Crispy Pan-roasted Breast of Sonoma Magret Duck Breast, Risotto Verde, Rhubarb Gastrique, and Pea Tendrils
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Tortellini di Ortica in Brodo: House-made Pasta Stuffed with Fresh Ricotta, Nettles, and Lemon Zest in Green Garlic Broth
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Tortellini di Ortica in Brodo: House-made Pasta Stuffed with Fresh Ricotta, Nettles, and Lemon Zest in Green Garlic Broth
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Tortellini di Ortica in Brodo: House-made Pasta Stuffed with Fresh Ricotta, Nettles, and Lemon Zest in Green Garlic Broth
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Insalata di Asparagi Bianchi: Composed Salad of Grilled Green and White Asparagus, Soft Poached Farm Egg, and Oregon Black Truffles
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Insalata di Asparagi Bianchi: Composed Salad of Grilled Green and White Asparagus, Soft Poached Farm Egg, and Oregon Black Truffles
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Chef David Anderson
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Chef David Anderson
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Genoa – Portland, OR
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Genoa – Portland, OR
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Chef David Anderson and Chef de Cuisine Daniel Mondok of Genoa - Portland, OR
Photo: Antoinette Bruno | April 2011
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