Pate of game and white truffles in aspic with Meyer lemon marmalade
Elk, blue teal, and boar laced with white truffles in a savory pate

Mayflower Hotel Bloody Mary cocktail
a recipe graciously given to me by the head bartender. Considered by experts to be the best.

Cappuccino of quail with quail egg custard foam served with biscotti
A deeply concentrated elixir made from roasted quail is served in a cappuccino cup and topped with a custard frothed to a foam. The biscotti is flavored with pine nuts and parmesan cheese.
Churchill’s White Port - served chilled

Shrimp and orange salad with hearts of palm
Shrimp, orange supremes, and hearts of palm in a spicy tequila cream are encased in avocado. Accompanied by micro greens dressed with a truffle vinaigrette.
2004 Tyee Gewurztraminer- an off dry, floral Oregon wine whose orange blossom notes should be a memorable match.

Éclairs filled with cherry wood smoked pork topped with chocolate mole
Pate choux cases filled with seasoned and smoked pork in a complex sauce of chilies and unsweetened chocolate.
2005 Lava Cap Zinfandel Reserve- The intense jammy flavors and spicy nose of this wine is a longtime favorite at Plainfield’s.

Roasted cured salmon with rosemary gnocchi and Sauce Genevoise
Salt cured fresh NW salmon is roasted on tiles. Served with rosemary sweet potato gnocchi sauced with a brown fish reduction.
2005 Bouchard Pere Beaune Premier Cru Du Chateau Rouge- an elegant and ripe red Burgundy from a 300 year old family estate.

Selection of artisanal cheeses with seasonal fruits
2006 Kesselstatt Kaseler Riesling- the 2006 vintage is stellar.

Raspberry and hazelnut zabaglione in meringue shells
Crisp individual meringue cases are filled with an egg, wine, and mascarpone Italian cream.
Fonte Kenya- the best coffee I have ever tasted.