Portland Dining Month June 2013

SPINACH SALAD
spiced pistachios, crispy shallots, Gorgonzola, strawberry vinaigrette



CAVATELLI PASTA
smoked onion, preserved lemons, watercress, dill cream

GRILLED PAINTED HILLS FLANK STEAK
creamed morels, English peas, grilled asparagus.



CREME BRULEE
Executive Chef: Tony Meyers


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