Valentine’s Dinner at belly restaurant

Call 503.249.9764 for reservations

ENHANCE

pork liver pate, house pickles, whole grain mustard, grilled bread 12.

oysters on the half shell, tart apple granite, classic mignonette 12/23.

Start with bubbles then choose one from each course below for 49.-

Brut Crémant de Loire, Chateau Langlois, France (refills 11.-)

FIRST

dungeness crab bisque, smoked paprika cracker & king crab and fennel salad, ruby red grapefruit vinaigrette

Sauvignon Blanc, Cono Sur, Chile, ‘08 5/9.-

butternut squash & ricotta ravioli, kale-bacon-delicata squash hash, 25 year balsamic

Rose, Chateau Routas, “Rouviere”, France, ‘08 5/9.-

duck confit bruschetta, truffled celery root puree, baby arugula salad

Pinot Noir/Syrah, Penner Ash, Oregon, ‘07 5/12.

baby greens, blue cheese dressing, apple, hazelnuts

unoaked Chardonnay, diLenardo, Italy, ‘08 5/9.-

THEN

seared scallops, potato puree, sautéed braising greens, whole grain mustard aioli

White Blend, Podere del Giuggioli, “Corte alla Flora”, ’08 6/11.-

pan-roasted duck breast, hazelnut spaetle, brussel sprouts, apple cider gastrique

Pinot Noir, Alloro Estate, Oregon, ’07 7/13.-

ribeye ‘tournedo’, twice baked potato, caramelized onion puree, demi-glace

Cabernet Sauvignon/Merlot Blend, Bricco, Washington, ’06 6/11.-

potato gnocchi, sautéed wild mushrooms, arugula, grana padano cheese, black truffle butter

Arneis, Deltetto, Italy, ’07 6/11.-

FINALLY

citrus mascarpone panna cotta, blood orange jam

Orange Muscat, Maculan Dindarello, ’08 9.-

dark chocolate tart, espresso whipped cream, hazelnut brittle

10 year TawnyPort, Fonseca 10.-

pear spice cake, brandy ice cream, salted caramel

Late Harvest Gewurtztraminer, Andrew Rich, Oregon, ’07 11.-

Gravitation is not responsible for people falling in love. ~Albert Einstein

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