Charcuterie Plate: Pork Rillette, House-Made Bacon, Pork and Chicken Liver Terrine, Duck Prosciutto, Porchetta di Testa, and Pickled Apple, Celery, and Red Onion
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Charcuterie Plate: Pork Rillette, House-Made Bacon, Pork and Chicken Liver Terrine, Duck Prosciutto, Porchetta di Testa, and Pickled Apple, Celery, and Red Onion
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Miners Lettuce, Watercress, Spinach, Radishes, Oregon Hazelnuts, and Dry Jack Cheese
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Miners Lettuce, Watercress, Spinach, Radishes, Oregon Hazelnuts, and Dry Jack Cheese
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Miners Lettuce, Watercress, Spinach, Radishes, Oregon Hazelnuts, and Dry Jack Cheese
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Meat Pie with Char Rabes
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Meat Pie with Char Rabes
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Meat Pie with Char Rabes
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Nedd's Old Pal: Old Overholt Rye, Campari, and Carpano Antica
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Wood-Fired Trout with Confit Leeks and Fennel
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Wood-Fired Trout with Confit Leeks and Fennel
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Fly a Red Kite: Beet and Thyme-Infused Vodka and Fennel Salt Rim
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Fly a Red Kite: Beet and Thyme-Infused Vodka and Fennel Salt Rim
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Chefs Jason French and Ben Meyer
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Mixologist Suzanne Allard
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Chef Jason French, Chef Ben Meyer, and Mixologist Suzanne Allard of Ned Ludd - Portland, OR
Photo: Antoinette Bruno | April 2010
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