Portfolios Archive – Les Saisons

Blog Archives

October 3, 2020

Winter Menu Items

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

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

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

Oregon petrale sole with tarragon-watercress sauce, served with potato soufflé, gently braised Napa cabbage and fresh watercress.

Petrale Sole with Tarragon-Watercress Cream, Gently Braised Napa Cabbage and Potato Leek Soufflé

Soft crepe filled with cinnamon spiced apples and caramel and topped with vanilla ice cream

Brown Butter Apple Crepe with Vanilla Bean Ice Cream

Cream puffs stuffed with vanilla bean ice cream and drizzled with warm chocolate sauce and Jacobson salt.

Profiteroles with Vanilla Ice Cream, Chocolate Ganache and Jacobson Salt

Poached Pear with Champagne Sabayon

Tender chocolate crepe stuffed with dark chocolate mousse and topped with cream and ganache.

Chocolate Mousse Stuffed Chocolate Crepe

Apple and Sour Cherry Crumble with Almond Cookie Crust (GF) and Vanilla Bean Ice Cream

Apple and Sour Cherry Crumble with Almond Cookie Crust (GF) and Vanilla Bean Ice Cream

PLEASE CLICK TO SEE THE FULL WINTER MENU

September 2, 2020

Events

Find inspiration from our recent events. Please click on any image to see the slides.

Fall Menu Items

Take a peak at a few of the items from the fall menu, starting with hors d’ouvres and ending with dessert.
A link back to the Fall Menu page will be found at the end of this gallery.

Sweet Potato and Leek Latkes with Cranberries and Clabbered Cream

Roasted Sunchokes Filled with Melted Raclette, Served with Cornichon and Pickled Shallots

Raclette Stuffed Garden Sunchokes with Pickled Shallots and Cornichon

Dungeness Crab Cakes with Lemon Aioli

Crisp and light crostini topped with caramelized pear, brie and toasted pine nuts.

Crostini with Caramelized Pear, Brie and Pine Nuts

Spring Hors D'Oeuvres - One Bite Smoked Salmon Potato Cakes with Herb Aioli and Avocado

Smoked Salmon Potato Cake with Avocado and Herb Aioli

Holiday Artisan Cheese and Fruit Platter

Holiday Cheese and Fruit Platter

Warm Crimini Mushrooms Stuffed with Melty English Stilton

Silton Stuffed Mushrooms

Whole Northwest Clam Chowder with Blue Potatoes, Pancetta, Broccoli and Shallot

Northwest Clam Chowder with Pancetta, Blue Potatoes and Broccoli Raab

Warm Spinach Salad with Stilton, Crisp Prosciutto, Toasted Pine Nuts, Port Caramelized Onions and a Bacon Vinaigrette

Warm Spinach Salad with Toasted Pine Nuts, Stilton and Port Caramelized Onions in Bacon Vinaigrette

Light scallop and sun choke chowder with roasted mai take mushrooms and watercress

Scallop and Sunchoke Chowder with Roasted Maitake and Watercress

Crisp Prosciutto Wrapped Chèvre Disks with Pickled Shallots and Winter Greens

Seared Prosciutto Wrapped Chèvre with Winter Greens and Pickled Shallots

Chanterelle Mushrooms simmering in butter.

Roasted Cornish Hen with Fennel, Leek and Apple Dressing, Roasted Carrots, Parsnips and Brussel Sprouts

Cornish Hen with Fennel, Apple and Leek Dressing, Roasted Parsnips, Baby Carrots and Brussel Sprout

BEEF TENDERLOIN STEAKS TOPPED WITH BLUE CHEESE AND ROASTED GARLICServed with Fingerlings and Onion Gratin copy

Marcona Almond and Mint Pesto Crusted Lamb Racks with Potato-Leek Filo Pie and Garlicky Spinach Stuffed Mushrooms with Parmesan

Marcona Almond Mint Pesto Crusted Lamb Racks with Potato-Leek Filo Pie and Spinach Stuffed Mushrooms

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

Salmon, Tarragon and Brie Stuffed Filo Pastry with Garden Fingerlings, Carrots and Leeks

Salmon, Tarragon and Brie Stuffed Filo with Garden Fingerlings, Braised Carrots, Leek and Thyme

Layered dark chocolate mousse, mocha mousse and whipped mascarpone.

Pots De Crème -Bittersweet Chocolate Mousse, Mocha Mousse and Whipped Mascarpone

Soft crepe filled with cinnamon spiced apples and caramel and topped with vanilla ice cream

Brown Butter Apple Crepe with Vanilla Bean Ice Cream

Poached Pear with Champagne Sabayon

Apple and Sour Cherry Crumble with Almond Cookie Crust (GF) and Vanilla Bean Ice Cream

Apple and Sour Cherry Crumble with Almond Cookie Crust (GF) and Vanilla Bean Ice Cream

Tender chocolate crepe stuffed with dark chocolate mousse and topped with cream and ganache.

Chocolate Mousse Stuffed Chocolate Crepe

PLEASE CLICK TO SEE THE FULL FALL MENU

Kitchen Garden

Les Saisons NW is located on a one acre farm just outside of Portland. Click on the photos below to learn more.

Brunch

Pictures featuring dishes from the brunch menu.

Mother's Day Brunch

Croque Madam with Forager's Salad

Sour Cream Hazelnut Waffle with Berries and Cream

Cheese Blintz with Nectarine-Elderflower Jam and Whip Cream

Strawberries and Cream Crepe Cake

Crab Cake Benedict with Spinach, Avocado, Farm Egg and Lemon-Dill Hollandaise

Sour Cream Muffins with Blueberry Sauce

Fresh Mango and Coconut Yogurt Parfait

Blood Orange and Rhubarb Clafouti (Brunch Menu)

Blood Orange and Rhubarb Clafouti (Brunch Menu)

Smoked Salmon Potato Cake Benedict with Poached Farm Egg and Avocado

Smoked Salmon Potato Cake with Poached Farm Egg, Avocado and Lemon-Dill Hollandaise

Light and creamy Dungeness Crab soufflé with winter lettuce.

Dungeness Crab Soufflé with Winter Lettuce

Whole Artichoke Heart Topped with Poached Egg, Mushrooms and Spinach Mornay

Brioche Toast with Spinach, Bacon, Avocado, Poached Farm Egg and Mushroom Gruyere Sauce, Rosemary Potatoes

Prosciutto Wrapped Asparagus with Poached Farm Egg and Lemon Hollandaise

Quiche Tart with Emmental Cheese, Chive Blossoms and Leek

Leek, Emmental and Chive Blossom Quiche

Warm Cinnamon Baked Firm Custard with Brandied Cherries

Warm Cinnamon Baked Firm Custard with Brandied Cherries

Upside down cake with prune plums, toasted walnuts and cinnamon.

Cinnamon Walnut Plum Cake Slice

Hand Picked Garden Strawberries

Hand PIcked Garden Strawberries copy

Cream Scones with Cream and Seasonal Jams

Please Click To See The Full Brunch Menu

Summer

Explore pictures of dishes from the summer menu.

Fresh Corn Pudding

Black Cod with Bell Pepper Sabayon, Mushroom and Ricotta Stuffed Zucchini Cannelloni, Squash Blossom and Haricot Vert

Fried Green Tomato Salad with Cajun Aioli and Garden Lettuce

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Romaine Lettuce

Red and White Nasturtium

Seared Halibut with Tarragon-Zucchini Slaw, Corn Soufflé Cake and Cherry Tomato Salad

Herb Roasted Chicken with Herbed Cherry Tomato Salad and Fresh Corn Pudding with Fontina and Red Bell Pepper

Yellow Pear Cherry Tomatoes grown on my farm each summer

Yellow Pear Cherry Tomatoes

Filet with Stilton, Roasted Potato Salad, Chive, Balsamic Roasted Onions and Garlic Scapes

Fresh Tender Skinny Green Beans

Fresh Green Beans

Brown Butter Garden Vegetables with Lemon Aioli

Brown Butter Garden Vegetables With Lemon Aioli

Crisp Prosciutto Wrapped Chèvre Disks with Pickled Shallots and Winter Greens

Seared Prosciutto Wrapped Chèvre with Winter Greens and Pickled Shallots

Oak Leaf Lettuce

Grilled Nectarine, Purslane, Nasturtium, Lettuce, Fromage Blanc and Walnut

Grilled Nectarine, Purslane, Nasturtium, Lettuce, Fromage Blanc and Walnut

Blackberries at Sauvie Island Topaz Farm

Lemon Lime Nectarine and Blackberry Cheesecake Tart

Lemon Lime Nectarine and Blackberry Cheesecake Tart

Evening Over the Vineyard

Seasonal Summer Fruit Tart with Columbia Blossom Peaches and Nectarines and Plums from the Farm

Summer Peach, Plum and Nectarine Tart with Vanilla Ice Cream

Cardamom Ice Cream with Blackberries and Pistachio

PLEASE CLICK TO SEE THE FULL SUMMER MENU

Vegetarian Menu

Explore pictures from the vegetarian menu.

Steamed Artichoke Flower with Farm Egg Lemon Aioli

Steamed Artichoke Flower with Farm Egg Lemon Aioli

Asparagus and Spring Onion Fritters with Herb Aioli

Warm Filo Cups Filled with Spring Leeks, Artichokes, Asparagus and Ricotta

Filo Cups with Asparagus, Leek, Artichoke and Ricotta

Roasted Sunchokes Filled with Melted Raclette, Served with Cornichon and Pickled Shallots

Raclette Stuffed Garden Sunchokes with Pickled Shallots and Cornichon

Melty Roasted Raclette Stuffed Mushrooms Served Warm

Roasted Raclette Stuffed Mushrooms

Sweet Potato and Leek Hors d'Oeuvres

Sweet Potato Leek Latkes with Sour Cream and Cranberries

Potato Pancakes with Truffle and Sour Cream

Potato Pancakes with Truffle and Sour Cream

Warm Crimini Mushrooms Stuffed with Melty English Stilton

Silton Stuffed Mushrooms

Shallot and Machego Tart Tatin

Shallot and Machego Tart Tatin

Roasted Root Vegetables in a Puff Pastry Cup with Gruyère Cheese Sauce

Root Vegetable Vol au Vent with Gruyère Mornay

Warm Sweet Potato Vichyssoise with Crisp Sweet Potato Chips and Sour Cream

Warm Sweet Potato Vichyssoise with Chips and Cream

Mixed roasted mushrooms in a puff pastry crust with Gruyère cheese sauce.

Wild Mushroom Vol-au-Vent with Gruyère Sauce

Asparagus Salad with Meyer Lemon Vinaigrette, Pine Nuts, Ricotta Salata

Fromage Blanc Stuffed Portobello Giant Ravioli with Tarragon Cream, Charred Asparagus, Garlic Scapes and Sweet Cicely

Brown Butter Summer Vegetables with Beurre Blanc

Lentils, Rice and Field Roast Sausage Stuffed Savoy cabbage Farcie with Roasted Romanesco and Tomato Sauce

Cabbage Farcie with Roasted Romanesco and Tomato Puree

Lemon Balm and Nectarine Preserve Mousse Mille Feuille

Lemon Balm and Nectarine Preserve Mousse Mille Feuille

Individual Rhubarb and Pink Lady Apple Crisps with Pistachio, Virgin Coconut Oil and Almond Flour Crust

Vegan Rhubarb and Apple Cobbler with Pistachio, Almond Meal and Coconut Oil Crust

Seasonal Summer Fruit Tart with Columbia Blossom Peaches and Nectarines and Plums from the Farm

Summer Peach, Plum and Nectarine Tart with Vanilla Ice Cream

Farm Egg Meringues in a Pool of Vanilla Creme Anglaise

PLEASE CLICK TO SEE OUR VEGETARIAN MENU

Cocktail Party

Pictures featuring dishes from the cocktail party menu.

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 and light crostini topped with caramelized pear, brie and toasted pine nuts.

Crostini with Caramelized Pear, Brie and Pine Nuts

Crisp creamy polenta squares with prosciutto, blue cheese and marcona almonds

Blue Cheese Polenta Cakes with Prosciutto and Marcona Almond

Roasted Sunchokes Filled with Melted Raclette, Served with Cornichon and Pickled Shallots

Raclette Stuffed Garden Sunchokes with Pickled Shallots and Cornichon

Holiday Artisan Cheese and Fruit Platter

Holiday Cheese and Fruit Platter

Spring Hors D'Oeuvres - One Bite Radish Halves with Dungeness Crab Salad and Dill

Chilled Radish Halves with Dungeness Crab Salad and Dill

Summer Figs with Taleggio Cheese and Prosciutto

Taleggio Stuffed Figs Wrapped with Prosciutto

Warm Filo Cups Filled with Spring Leeks, Artichokes, Asparagus and Ricotta

Filo Cups with Asparagus, Leek, Artichoke and Ricotta

Steamed Artichoke Flower with Farm Egg Lemon Aioli

Steamed Artichoke with Lemon Aioli

Dungeness Crab Cakes with Lemon Aioli

Warm Crimini Mushrooms Stuffed with Melty English Stilton

Silton Stuffed Mushrooms

Smoky salmon, dill and shallot dip wit whole wheat crackers.

Smoked Salmon Dip with Whole Wheat Crackers

Spring Hors D'Oeuvres - One Bite Smoked Salmon Potato Cakes with Herb Aioli and Avocado

Smoked Salmon Potato Cake with Avocado and Herb Aioli

Thin slices of Prosciutto Di Parma wrapped around prawn and roasted. Served with a tangy lemon aioli.

Prosciutto Wrapped Shrimp 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

Shallot and Machego Tart Tatin

Shallot and Machego Tart Tatin

Apple, pomegranate, candied pecan and red leaf lettuce salad with toasted mustard seed-apple vinaigrette.

Apple, Pomegranate and Candied Pecan Salad

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

Charcuterie Platter, Pate, Andouille, Saucisson, Pickles, Radish, Sea Salt, Butter

Charcuterie Platter, Pate, Andouille, Saucisson, Pickles, Radish, Sea Salt, Butter

Cream puffs stuffed with vanilla bean ice cream and drizzled with warm chocolate sauce and Jacobson salt.

Profiteroles with Vanilla Ice Cream, Chocolate Ganache and Jacobson Salt

PLEASE CLICK TO SEE THE FULL COCKTAIL PARTY MENU

January 9, 2018

Spring

These are pictures from the farm and garden in spring, as well as from numerous events.

Spring Hors D'Oeuvres - One Bite Radish Halves with Dungeness Crab Salad and Dill

Chilled Radish Halves with Dungeness Crab Salad and Dill

Fresh Pea Soup with Radish and Pea Blossoms, Cubed Butter and Brioche Croutons

Fresh Pea Soup with Radish and Pea Blossoms, Cubed Butter and Brioche Croutons

Spring Garden Peas

Queen Anne Cherries from my backyard tree

Queen Anne Cherries from my backyard tree

Garden Fresh Oak Leaf Lettuce, Fresh Cherries, Macadamia Nuts, Cypress Grove Fromage Blanc and Toasted Mustard Seed Vinaigrette

Oak Leaf Lettuce, Cherries, Fromage Blanc, Macadamia Nuts with Toasted Mustard Seed Vinaigrette

Lamb Racks with Spanish Almond and Mint Crust, Served with Potato-Leek Gratin, Spring Onion and Baby Carrots from the Garden

Marcona Almond and Mint Pesto Crusted Lamb Racks with Potato Leek Gratin, Garden Carrots and Spring Onion

Freshly Dug Potatoes From the Chef's Garden

Freshly Harvested Yellow Potatoes

Spring Hors D'Oeuvres - One Bite Smoked Salmon Potato Cakes with Herb Aioli and Avocado

Smoked Salmon Potato Cake with Avocado and Herb Aioli

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,

Caramelized Pork Chop with Cherry-Pinot Noir Beurre Rouge with Potato Soufflé and Wilted Lamb's Quarters

Roasted Pork Loin Chops with Pinot Noir-Cherry Beurre Rouge, Lamb's Quarters, Potato Soufflé

Almond Crusted Halibut with Tarragon-Leek Cream Sauce, Spinach Souffle and Crispy Fingerling Potatoes

Almond Crusted Halibut with Tarragon-Leek Cream Sauce, Spinach Souffle and Crispy Fingerling Potatoes

Fromage Blanc Stuffed Portobello Giant Ravioli with Tarragon Cream, Charred Asparagus, Garlic Scapes and Sweet Cicely

Watercress Soup with Poached Shigoku Oysters and Sourdough Toast Points

Watercress Soup with Poached Shigoku Oysters and Sourdough Toast Points

Warm Filo Cups Filled with Spring Leeks, Artichokes, Asparagus and Ricotta

Filo Cups with Asparagus, Leek, Artichoke and Ricotta

Dungeness Crab Cakes with Lemon Aioli

Layered dark chocolate mousse, mocha mousse and whipped mascarpone.

Pots De Crème -Bittersweet Chocolate Mousse, Mocha Mousse and Whipped Mascarpone

Fresh Sliced Apricots and Cherries with Whipped Champagne Sabayon Mousse

Early Summer Fruit with Champagne Sabayon

Triple Layered Victoria Sponge Cake with Labneh (Yogurt Cheese) Whip Cream and Fresh Oregon Hood Strawberries

Mini Victoria Sponge with Sour Cream Sponge, Labneh Whip Cream and Hood Strawberries

Fluffy Individual Sweet Meringues with Cherries, Cherry Sauce and Grated Hazelnut Brittle

Cherry and Hazelnut-Brittle île Flottante

Tender chocolate crepe stuffed with dark chocolate mousse and topped with cream and ganache.

Chocolate Mousse Stuffed Chocolate Crepe

Warm Cinnamon Custard Tart with Brandied Cherries

Warm Cinnamon Clafouti with Brandied Cherries

Individual Rhubarb and Pink Lady Apple Crisps with Pistachio, Virgin Coconut Oil and Almond Flour Crust

Vegan Rhubarb and Apple Cobbler with Pistachio, Almond Meal and Coconut Oil Crust

Spring Table Set for Twenty Next to the Sandy River

Riverside Spring Birthday Dinner

PLEASE CLICK TO SEE THE FULL SPRING MENU

October 15, 2017

Scandinavia and London

Chef Brittany often travels to new places to study food. These are pictures from a late summer trip to Norway, Sweden, Denmark and London. She even made a stop at the restaurant Faviken for a life changing dinner.