Sycamore

1st Course: Smoked trout salad
Locally-grown baby lettuces with smoked Troutdale Farm trout, radishes and scallions with a lemon vinaigrette.

2nd Course: Bacon-wrapped scallop
A seared jumbo sea scallop wrapped with house-cured pancetta. Served on a sugar snap-pea risotto with a pea sprout garnish.

3rd Course: Charcuterie Plate
House-cured duck prosciutto, country-style pâté, spicy lamb sausage and beef tongue.

4th Course: Patchwork pork loin
Cinnamon-rubbed patchwork pork loin with polenta, green tomato salsa and Goatsbeard goat cheese crumbles.

5th Course: Flourless chocolate cake
With brûléed bananas and salted peanut ice cream