While the Gilt Club brings a rare touch of glamour to the famously laid-back city of Portland, its food hits all the right notes for the community’s discerning locavores. Chef Chris Carriker will make his James Beard House debut this Saturday and there are still seats for the taking. Take a look at his menu of French-inflected Northwest cuisine below, then click here to make your reservation.
Hors d’Oeuvre
Foie Gras Terrine with Shortbread, Quince, and Sauternes Gelée
Pheasant Boudin Blanc with Housemade Prune–Port Mustard
Spring Chinook Salmon with Housemade Lardo and Smoked Salmon Caviar
Oregon Elk Tartare and Quail Egg Toasts with Crispy Shallots and Shaved Black Truffles
Pairing: Firesteed Riesling 2008
Dinner
Housemade Charcuterie > Wild Boar Rillettes, Rabbit Mortadella, Pâtés, and Salume, Served with Mustards and Crackers
Pairing: Firesteed Riesling 2008
Steamed Black Cod with Goat Cheese Coulis, White Asparagus, Almonds, Wood Sorrel, and Almond Oil
Pairing: Citation Chardonnay 2008
Pear Wood–Smoked Trout with Cucumber and Zucchini Pickles, Red Onions, Crisp Fingerling Potatoes, and Caramelized Onion Purée
Pairing: Firesteed Pinot Noir 2006
Silvies Valley Ranch Young Beef Two Ways > Slow-Cooked Brisket and Grilled New York Strip with Early Spring Vegetables, Wild Mushrooms, and Bone Marrow Ravioli
Pairing: Citation Pinot Noir 2001
Goat’s-Milk Panna Cotta with Caramel Anglaise, Honeycomb, and Hazelnut Shortbread Housemade Nocino
While the Gilt Club brings a rare touch of glamour to the famously laid-back city of Portland, its food hits all the right notes for the community’s discerning locavores. Chef Chris Carriker will make his James Beard House debut this Saturday and there are still seats for the taking. Take a look at his menu of French-inflected Northwest cuisine below, then click here to make your reservation.
Hors d’Oeuvre
Foie Gras Terrine with Shortbread, Quince, and Sauternes Gelée
Pheasant Boudin Blanc with Housemade Prune–Port Mustard
Spring Chinook Salmon with Housemade Lardo and Smoked Salmon Caviar
Oregon Elk Tartare and Quail Egg Toasts with Crispy Shallots and Shaved Black Truffles
Pairing: Firesteed Riesling 2008
Dinner
Housemade Charcuterie > Wild Boar Rillettes, Rabbit Mortadella, Pâtés, and Salume, Served with Mustards and Crackers
Pairing: Firesteed Riesling 2008
Steamed Black Cod with Goat Cheese Coulis, White Asparagus, Almonds, Wood Sorrel, and Almond Oil
Pairing: Citation Chardonnay 2008
Pear Wood–Smoked Trout with Cucumber and Zucchini Pickles, Red Onions, Crisp Fingerling Potatoes, and Caramelized Onion Purée
Pairing: Firesteed Pinot Noir 2006
Silvies Valley Ranch Young Beef Two Ways > Slow-Cooked Brisket and Grilled New York Strip with Early Spring Vegetables, Wild Mushrooms, and Bone Marrow Ravioli
Pairing: Citation Pinot Noir 2001
Goat’s-Milk Panna Cotta with Caramel Anglaise, Honeycomb, and Hazelnut Shortbread Housemade Nocino
