Explore pictures from the winter menu listed in order starting with hors d’oeuvres.

Sweet Potato and Leek Latkes with Cranberries and Clabbered Cream
Meyer Lemon And Leek Risotto Cakes Topped with Buttered Dungeness Crab and Broccoli Microgreens
Meyer Lemon And Leek Risotto Cakes Topped with Buttered Dungeness Crab and Broccoli Microgreens
Crisp creamy polenta squares with prosciutto, blue cheese and marcona almonds
Blue Cheese Polenta Cakes with Prosciutto and Marcona Almond
Potato Pancakes with Truffle and Sour Cream
Potato Pancakes with Truffle and Sour Cream
Oregon Linda Brand Dungeness Crab Cakes with Farm Egg Lemon Aioli and Dill
Dungeness Crab Cakes with Lemon Aioli
Smoked Salmon, Avocado and Garden Radish Crepe Roulade with Watercress Cream and Jacobson Salt
Smoked Salmon, Avocado and Garden Radish Crepe Roulade with Watercress Cream and Jacobson Salt
Melty Roasted Raclette Stuffed Mushrooms Served Warm
Roasted Raclette Stuffed Mushrooms
Light appetizer pizza with white sauce, lardon and thin sliced yellow onions on a thin cracker crust.
Tart Flambée - Lardon, Onion, Creme Fraiche, Thin Cracker Crust
Warm Sweet Potato Vichyssoise with Crisp Sweet Potato Chips and Sour Cream
Warm Sweet Potato Vichyssoise with Chips and Cream
Les Saisons - Portland's Premier Private Home Chef
Endive Salad with Persimmon, Candied Cranberry and Apple in Champagne Vinaigrette
Light and creamy Dungeness Crab soufflé with winter lettuce.
Dungeness Crab Soufflé with Winter Lettuce
Thin Sliced Yellow Beets in Sherry Vinaigrette With Sweet Marcona Almond Nut Brittle, Tangy Stilton Cheese and Delicate Winter Mache
Yellow Beets, Mache, Blue Cheese, Marcona Almond Brittle, Cinnamon-Sherry Vinaigrette
Warm buttered apple salad with fromage blanc and toasted walnuts.
Buttered Apple Salad
Sablefish Bisque with Garden Sunchokes, Bay Shrimp and Wild Sorrel
Sablefish Bisque with Garden Sunchokes, Bay Shrimp and Wild Sorrel
Mixed roasted mushrooms in a puff pastry crust with Gruyère cheese sauce.
Wild Mushroom Vol-au-Vent with Gruyère Sauce
Shredded duck confit and sour cherry chutney filled crepe with bitter greens.
Duck Confit and Dried Cherry Chutney Stuffed Crepe with Winter Greens
Apple, Kishu Tangerine, Sheep Feta, Pomegranate, Walnut, Red Leaf Lettuce with Toasted Mustard Seed Vinaigrette
Apple, Kishu Tangerine, Sheep Feta, Pomegranate, Walnut, Red Leaf Lettuce with Toasted Mustard Seed Vinaigrette
Dungeness crab Stuffed Sole Roulade with Lemon-Chive Beurre Blanc, Spring Egg Potato Soufflé, Wilted Garlic Scented Spinach or Wild Nettles and Seared Radish
Crab Stuffed Sole Roulade with Chive Beurre Blanc, Wilted Garlicky Greens, Seared Radish and Potato Soufflé,
Wine Braised Short Ribs with Steamed Rapini, Roasted Cipollini Onions and Bacon, Chive and Gruyère Twice Baked Potato
Braised Short Ribs with Gruyère, Bacon and Chive Twice Baked Potatoes, Roasted Cipollini Onions and Rapini
Crispy duck confit leg with sour cherry beurre rouge, chive potato cake and oven roasted Brussel sprouts with pistachios.
Crispy Duck Confit with Sour Cherry Beurre Rouge, Chive Potato Cake and Roasted Brussel Sprouts with Pistachios