2012 GRAND TRUFFLE DINNER MENU

Advance sales only; no tickets will be sold at the door. Semi-formal attire please.

Wine pairings will be announced soon

RECEPTION WINE

FIRST COURSE
Celery Root and Black Truffle "Panna Cotta"
with Dungeness Crab Salad and Parisian Pears
Chef Stephanie Pearl Kimmel, Marche Restaurant, Eugene

SECOND COURSE
White Truffle scented Red & White Quinoa in a Creamy Risotto Style
with Riesling Poached Hen's Egg, Shaved Artisanal Copa, Wild Winter Herbs,
Lemon Thyme Emulsion and Shaved White Truffles
Chef Robin Jackson, Sooke Harbour House, Sooke, B.C.

THIRD COURSE
Oregon Black Cod topped with Black Truffle Aioli & Shaved Black Truffles,
Braised Winter Greens and Black Truffle Polenta
Chef John Newmann, Newmann’s at 988, Cannon Beach

FOURTH COURSE
White Truffle Roasted Beef Short Rib with White Truffle Potato
Purée Salsify, Cured Egg Yolk Salad and Beet Jus.
Chef Josh Feathers, Blackberry Farm, Walland TN

DESSERT COURSE
Apple Brandy Advocaat with Black Truffles, Hood River Apples,
Iberico de Bellota Panceta Ahumado, Cider Geleè, Yogurt Biscuit,
Pine Nuts & White Truffle Snow
Chef Jason Stoller Smith – Timberline Lodge, Timberline

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