Valentine’s Dinner at belly restaurant
February 8, 2010
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
You are receiving this email b/c you a friend of belly or you are a contributing member to a