2010 GRAND TRUFFLE DINNER MENU

Saturday, January 30, 2010 - Doors open at 6:30 p.m.
Valley River Inn, Willamette Ballroom

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

RECEPTION WINE
Sweet Cheeks Winery Sparkling Red
Cuvée of Pinot Noir and Cabernet Franc, Willamette Valley 2007

FIRST COURSE
Crème Fraiche Tarts with Triple Cream, Shaved White Truffles & Mâche Salad with Black Truffle Vinaigrette
Chef Naomi Pomeroy, Beast
Trisaetum Riesling, Willamette Valley 2007

SECOND COURSE
Pacific Ling Cod Effeuilée with Foie Gras & Black Truffle Broth
Chef Pascal Sauton, Carafe
Westrey Reserve Chardonnay, Willamette Valley 2007

THIRD COURSE
Blanquette of Oregon Rabbit with White Truffles
Chef Gabriel Rucker, Le Pigeon
J Scott Cellars Roussanne, Columbia Valley 2008

FOURTH COURSE
Duck Leg Confit & Black Truffle Pommes Sarladaises
Chef Philippe Boulot, Multnomah Athletic Club and Heathman Hotel & Bar
Solena Cellars Pinot Noir Domaine Daniel Laurent, Willamette Valley 2006

CHEESE COURSE
An assortment of truffled artisanal cheeses
Chef Rocky Maselli, Marché with Marché Provisions
Artisanal Cellars Gamay Noir, Willamette Valley 2008

MIGNARDISES
Petite truffled chocolates and sweets
Chef Rocky Maselli, Marché with Marché Provisions Bakery

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