Tamale with pork confit, pumpkin seeds, and currants
Served with mole of pistachios, pine nuts, roasted chilies, and cream.
This course will be paired with Craig’s special champagne cocktail.

Seafood A la Nage
Paper thin slices of seafood and garnishes are arranged in a bowl. Then a piping hot seafood broth is poured over them to cook the soup at the table.
This course is paired with La Guita Manzanilla Sanlucar de Barrameda Sherry

Salmon meets an imposter
Two mousselines served on a caper aioli with faux caviar. One mousseline is made from fresh Northwest salmon while the other contains no seafood whatsoever. Your job is to tell which is which.
This course is paired with Lemelson Tika’s Run Pinot Gris

Duck Pie
Duck legs are braised in wine until they melt off of the bone. The meat is combined with baby vegetables, truffles, and a sausage made by Mario Batali’s father. This mixture is then baked under puff pastry.
With this course it’s Pinot Noir of course. Patricia Green Pinot Noir Reserve

Dry rubbed apple wood smoked pork tenderloin
Carlton Farms pork tenderloin is brined in apple juice and then rubbed in Craig’s secret spice. It is then cool smoked with apple wood for 12 hours. Served straight from the smoker with mascarpone laced polenta and apple compote in demi-glace.
This course is paired with Zerba Cellars Syrah. One of only two wineries from the Walla Walla region making wines that are grown and vinified in Oregon. Just 2 inches from the border.

Fruit and cheese
An Italian truffle filled semi soft cheese, WSU’s famous Cougar Gold, and a perfectly ripe and runny triple cream from France. Whatever the best fruit that is available at the time.
This course will be just right for a Kesselstatt Piesporter Goldtrophen Riesling

Trio of Bavarian Creams
Oregon strawberry, Seville orange, and Dagoba chocolate Bavarian creams each served with a matching sauce and garnished with almond pastry crisps.
We will serve this course with the best coffee I have ever tasted, Fonte Kenya.