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.

2003 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.