RipePDX



pecan biscuits with country ham and vermont white cheddar
foie gras pate with cherries and pistachios with black popper brioche



asian pears wrapped with pepper bacon


port glazed lamb skewers with fresh mint sause

house-cured wild salamon, onion and coriander jam, and pickled beets, with challah toast points

truffled fingerling potato and caramelized onion perogi smoked trout and meyer lemon preserves





pecan encrusted bandon smoked cheddar "log"

mesquite grilled painted hills beef with history smoked portabellos and green peppercorn aoli

duck confit and picked figs

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