Portland Dining Month
March 2014
Three Courses for $29




FIRST COURSE
Beet salad with shaved fennel, orange supremes, Portland Creamery chevre and lemon-tarragon vinaigrette

SECOND COURSE
Braised Carlton Farms beef cheek with porcini-potato gnocchi, smoked cipollini onions, braised leeks and carrots
-OR-
Ravioli with forest mushroom, caramelized onion and goat cheese filling, grilled asparagus and preserved lemon cream

DESSERT
Vanilla creme brulee with candied pecans and fresh berries



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