Chef Michael Hanaghan, Mixologist Kelley Swenson, and Sommelier Jeff Groh of Ten 01 - Portland, OR

Pig Heart Pastrami: 48 Hour Braised Heart, Cranberry Marmalade, and Lavash

Pig Heart Pastrami: 48 Hour Braised Heart, Cranberry Marmalade, and Lavash

Spring Vegetable Risotto with Peas, Nettles, Fiddleheads, Grana Padano, and Carrot Butter

Spring Vegetable Risotto with Peas, Nettles, Fiddleheads, Grana Padano, and Carrot Butter

Hudson Valley Foie Gras Torchon with Banana Creme Anglaise, Pretzel Cake, Grapes, Candied Walnuts, Banana Brulee

Hudson Valley Foie Gras Torchon with Banana Creme Anglaise, Pretzel Cake, Grapes, Candied Walnuts, Banana Brulee

Columbia River Wild Chinook Salmon with Herb Spaetzle, Fiddle Head Ferns, Nettles, Pickled Ramps, Housemade Pancetta, and Ramp Coulis

Columbia River Wild Chinook Salmon with Herb Spaetzle, Fiddle Head Ferns, Nettles, Pickled Ramps, Housemade Pancetta, and Ramp Coulis

Celeriac: Gin, Fresh Lemon, Pineapple, Egg Whites, and Celery Bitters

Cryptic Memo: Rye Whiskey, Ramazzotti Amaro, and Campari

Winter's Flower: Gin, Raspberry, Eau de Vie, Martini Bianco, and Regan's Orange

Cryptic Memo: Rye Whiskey, Ramazzotti Amaro, and Campari

Broken Noble: Tequila, Pomegranate, Cointreau, and Aztec Chocolate Bitters

Chef Michael Hanaghan

Sommelier Jeff Groh

Mixologist Kelley Swenson

Owner Adam Berger

Ten 01

Ten 01

Ten 01

Ten 01

Ten 01

Ten 01

Ten 01