Autumn Dinner Menu, plated

Inner Southeast, Portland

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Kat LeSueur
New Maker!


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Available for purchase
Banquet (20+ Guests)
pacific northwest, french, spanish
An elegant and approachable representation of the season with communal and soigné elements. This is a sample of my style, utilizing local seasonal ingredients, inspired by rustic French and Spanish cuisine, presented in an upscale fine dining fashion. Choice of one appetizer, main course, and dessert with baker's board for the table. I am able to accommodate any dietary restrictions.

Menu detail

Baker's Board
Small Plate
sourdough breads, cultured butter, whey-fermented fruits and vegetables
Chicken Liver Mousse
Small Plate
chicken liver mousse, pickled green plums, overripe plum purée, seeded sourdough cracker, frisée and radishes
Small Plate
endives and chicories, whipped chèvre, fried pistachio nougat, charred pear, fines herbes vinaigrette
Squash Soup
Small Plate
Thelma Sanders squash and peanut soup, Dungeness crab, sumac cream, garlic scapes and garlic chips
Savory Galette
caramelized fennel galette, spelt pate brisee, smoked apple, cranberry chutney, poached egg yolk and bitter greens
King Salmon
crisped salmon skin, sweet potato gratin, warm beet and blood orange salad, pistou
Duck Breast
grilled duck breast, farro, roasted shiitakes and persimmons, sunchoke puree, duck liver bordelaise sauce
chardonnay vine-smoked rabbit leg, roasted grapes and radishes, caramelized shallot brown butter crepe, mustard sauce
Tarte Tatin
brown butter, affinois cream
Coffee Cake
coffee butter cake, coffee honeycomb, rum ice cream
White Chocolate Mousse
roasted white chocolate, candied cranberries, sesame shortbread

Autumn Dinner Menu, plated

Portland, Oregon

(Exact Address will be shared upon purchase.)