Charcuterie Board: Chorizo with Sherry Gelee, Duck Liver Mousse with Morels and House-made Sidra Mustard, Sherry Chicken Liver Mousse, French Kiss (Prunes soaked in Armagnac and stuffed with Foie Gras), House-made Bread and Butter Zucchini Pickles, Crostini, and Como Bread from Grand Central Bakery
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Charcuterie Board: Chorizo with Sherry Gelee, Duck Liver Mousse with Morels and House-made Sidra Mustard, Sherry Chicken Liver Mousse, French Kiss (Prunes soaked in Armagnac and stuffed with Foie Gras), House-made Bread and Butter Zucchini Pickles, Crostini, and Como Bread from Grand Central Bakery
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Charcuterie Board: Chorizo with Sherry Gelee, Duck Liver Mousse with Morels and House-made Sidra Mustard, Sherry Chicken Liver Mousse, French Kiss (Prunes soaked in Armagnac and stuffed with Foie Gras), House-made Bread and Butter Zucchini Pickles, Crostini, and Como Bread from Grand Central Bakery
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Charcuterie Board: Chorizo with Sherry Gelee, Duck Liver Mousse with Morels and House-made Sidra Mustard, Sherry Chicken Liver Mousse, French Kiss (Prunes soaked in Armagnac and stuffed with Foie Gras), House-made Bread and Butter Zucchini Pickles, Crostini, and Como Bread from Grand Central Bakery
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Seared Sea Scallops, Shaved Fennel Salad, and Romesco Sauce
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Seared Sea Scallops, Shaved Fennel Salad, and Romesco Sauce
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Seared Sea Scallops, Shaved Fennel Salad, and Romesco Sauce
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Coppa Steak: Cow Neck, Olive Oil-confited Fingerling Potatoes, Caramelized Olives, House-mixed Olives, and Salbitxada sauce (Basque Romesco Sauce of Almonds, Garlic and Arbol Chilies)
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Coppa Steak: Cow Neck, Olive Oil-confited Fingerling Potatoes, Caramelized Olives, House-mixed Olives, and Salbitxada sauce (Basque Romesco Sauce of Almonds, Garlic and Arbol Chilies)
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Coppa Steak: Cow Neck, Olive Oil-confited Fingerling Potatoes, Caramelized Olives, House-mixed Olives, and Salbitxada sauce (Basque Romesco Sauce of Almonds, Garlic and Arbol Chilies)
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Coppa Steak: Cow Neck, Olive Oil-confited Fingerling Potatoes, Caramelized Olives, House-mixed Olives, and Salbitxada sauce (Basque Romesco Sauce of Almonds, Garlic and Arbol Chilies)
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Grilled Flatbread: Truffle Cheese, Local Arugula Salad, Manchego Cheese, Lemon Juice, and Olive Oil
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Grilled Flatbread: Truffle Cheese, Local Arugula Salad, Manchego Cheese, Lemon Juice, and Olive Oil
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Grilled Flatbread: Truffle Cheese, Local Arugula Salad, Manchego Cheese, Lemon Juice, and Olive Oil
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Grilled Flatbread: Truffle Cheese, Local Arugula Salad, Manchego Cheese, Lemon Juice, and Olive Oil
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Chef-owner John Gorham of Toro Bravo - Portland, OR
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Toro Bravo - Portland, OR
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Toro Bravo - Portland, OR
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Toro Bravo - Portland, OR
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Chef-owner John Gorham of Toro Bravo - Portland, OR
Photo: Antoinette Bruno | June 2011
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