A Feast of Spring: Seafood Dinner

In-PersonInner Southeast, Portland


Pop-up space
Available for purchase,BYOW
Medium (10-15 Guests)
seafood, desserts/bakeries, french
Local, Organic
This event is a celebration of spring! With the daffodils and crocuses sprouting up and trees full of blooms, this meal is a highlight of the produce and flavors that are distinct and special to this season. Being a native Oregonian and growing up digging for clams and catching crab off my father's boat, seafood is a huge part of who I am as a chef and helped shape who I am as a person. I also find renewal with every passing season and spring is a special one as it carries an abundance of new life and growth.

Menu detail

Barely roasted Washington Mussels in vermouth and lemon topped with a crispy reduction of aioli, prosciutto, herb, lemon and manchego.
Spring Risotto
Small Plate
Garden fresh herbs and farm cheese cooked into a risotto cake, served on a bed of spring arugula lightly dressed in locally grown and pressed olive oil. Paired with the cakes are roasted garlic asparagus and a spring mushroom confit, with a drizzle of raw asparagus sauce.
Scallops and Pasta
Fresh shucked spring peas and shooting garlic scapes with locally made delicate egg noodle fettuccine lightly tossed in white truffle oil . Paired with seared scallops and a sauce of tarragon cream.
Cake and Cream
A delicate almond cake using almonds in three different ways. A creme patissiere made up of roasted rhubarb and hints of strawberry, tops the cake along with slivered roasted almonds. To pair with the cake, a dollop of cardamom and rose mascarpone cream.


Wine Pairing
Vegetarian Menu

A Feast of Spring: Seafood Dinner

In-PersonInner Southeast, Portland
(Exact Address will be shared upon purchase.)