Charcuterie Assortment: Prune, Pork Tenderloin, and Bacon Terrine; Morcilla Blood Sausage with Romesco; Duck Rillette, Foie Gras, and Proscuitto Pinwheel Terrine; Rhuberry Mostarda; Carrot and Beet Pickles
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Coppa Cotta; Testarossa; Jambon Persille
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Coppa Cotta; Testarossa; Jambon Persille
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Coppa Cotta; Testarossa; Jambon Persille
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Grilled Rye Bread Calembra with Chinook Salmon and Honey Mustard
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Grilled Rye Bread Calembra with Chinook Salmon and Honey Mustard
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Ricotta Gnocchi with Oregon Dungeness Crab and Preserved Lemon
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Ricotta Gnocchi with Oregon Dungeness Crab and Preserved Lemon
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Ricotta Gnocchi with Oregon Dungeness Crab and Preserved Lemon
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Rabbit Ravioli, House Bacon, Local Mushrooms, Spring Garlic
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Rabbit Ravioli, House Bacon, Local Mushrooms, Spring Garlic
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Escargot a la Bordelaise, Roasted Marrow Bones, and Garlic
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Escargot a la Bordelaise, Roasted Marrow Bones, and Garlic
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Chef Vitaly Paley and his Jade Range
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Chef Vitaly Paley
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Chef Vitaly Paley and his kitchen
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Chef Vitaly Paley of Paley's Place - Portland, OR
Photo: Antoinette Bruno | April 2010
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