The Gilt Club - Portland, OR

with tabasco

with roasted garlic aioli

agrodolce with pickled vegetables

ith pickled vegetables, 'red eye' aioli, and bread

goose fat vegetables, and herbs

beet pickled quail egg, crackers, with endive

parfait with candied persimmons, quince, and almonds

terrine, with airy potato purée, dulce pimentón, olive oil, lemon

with sprouted lentils, almond praline, carrots, brussels sprout leaves, and almond-raspberry vinaigrette

mélange of squash, potatoes, herbs and a slow poached egg in veggie broth

with parmesan dressing, anchovies, olives and capers

shaved and pickled mushrooms, duck fat croutons, chives and egg yolk

with parsnip purée, fried brussels sprouts, carrots glazed in their juice

farro risotto style with squash, pomodoraccio tomatoes, pecorino, leeks, and gold beets

with pumpkin purée, chanterelle marmalade, kale, and veal reduction

on cedar planked maitake mushrooms, cauliflower, chicken skin and roast chicken jus

with pickled sultanas raisins, polenta, grilled rapini and verjus

'chowda' with jalapeños, clams, corn, fingerlings, onions, and cream

with bacon, gilt american cheese, sloppy sauce, pickles, shaved lettuce, mustard and onion

traditional preparation with courvoisier l'esprit

with raspberry filling, sea salt, genoise cake

with chocolate shell and caramel

with strawberry macarons

with smoked cheddar and bourbon syrup

with fresh berries and stonefruit

with seasonal accoutrements