Update: Here is the actual text of the menu:
Being Belgian #5
April 25, 2010
Brewer's Board
Willamette Valley Cheese Co. Aged Gouda (cow's milk), Brigante Pina cheese (sheep's milk), apple slices, house pickled onions, cornichons and warm rustic bread.
This was the first course. The cheeses were both great, along with the bread and apples. The "cornichons" were some sort of little dill pickle, which were also nice.
Pommes Frites
Twice Fried potatoes, sea salt dusted with mayonaise
These were a great second course, although I liked the thicker cut fries we had a couple of tastings ago better.
The third course was a salad made from locally-grown very bitter greens. It was a bit much for me, since I'm not much of salad fan.Salad
Gathering Together Farms mixed greens, shredded beets, Framboise Vinaigrette.
(random capitalization in original)Ravioli
Hand made Ravioli stuffed with Smoked Rabbit & Goat Cheese Mousse, with a tart cherry cream sauce & Kriek braised greens
This was amazing -- the combination of beer and smoked rabbit ravioli was stunningly marvelous. We all tried to get Nick to make it a regular menu item, but he didn't seem thrilled with the idea. Evidently it's a bit labor intensive.
Tarte Au Fromage Blanc
Our own fresh made Fromage Blanc cheese tart studded with Rodenbach Grand Cru soaked figs. Finished with fresh whipped cream & local honey drizzle
Dessert was also quite good. I really liked the Fromage Blanc cheese, and as Nick described the process, it doesn't sound too bad to make at home. I might have to try that some time...
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