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Wednesday, October 28, 2009
Passed Hors d’Oeuvres
Wild Salmon Tartare on a Potato Crisp
Cornmeal-Fried Yaquina Bay Oysters with Rémoulade Sauce
Chicken Liver Mousse with Pear-Ginger Chutney
Gougères
Amuse Bouche
Potato Blini with Smoked Columbia River Sturgeon,
Crème Fraîche and Caviar
First Course
Purée of Celery Root Soup with Oregon Truffle Cream
Main Course
Roast Oregon Quail with Wild Rice Stuffing,
Huckleberry Sauce and Butternut Squash Timbale
** Vegetarian Option
Goat Cheese and Leek Soufflé
Cheese Course
Mesclun Greens with Rogue Creamery Blue Cheese Toasts,
Roasted Grapes and Grape Must Vinaigrette
Dessert
Gâteau au Chocolat
with Salted Caramel Ice Cream and Candied Hazelnuts
** Alternative meals or the vegetarian option are available for guests with special dietary needs. Please send a request by October 2, 2009 to Jenny Merriman at merrimanj@lanecc.edu or call 541-463-5777.
Thank you! |
