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Dear Friends of Market and Ración,
As part of the ongoing Chef to Market Dinner Series, this Monday, September 24th, Chef Troy Furuta of Market will host Anthony Cafiero (Tabla, Ración) and Rodney Muirhead (Podnah’s Pit) for an inspired meal of “Bubbles and Balls.” Put simply, guests will enjoy dishes composed of rotund fare that pair perfectly with sparkling wine.
First Course
Citrus cured albacore, melon balls, cucumber, truffle pearl vinaigrette
Second Course
Saffron risotto croquettes, roasted zucchini, lobster mushroom, shaved Belper Knolle cheese, tomato butter
Third Course
Quail, house sausage, grapes, polenta Dessert
Fried chocolate balls, vanilla bean ganache, sauce anglaise In addition, there are still seats available for tonight’s collaborative dinner with Pascal Sauton (Milwaukie Kitchen & Wine, Carafe). Tonight’s menu will feature heirloom tomato soup with truffle grilled cheese; John Dory with sauteed chanterelle, fingerling potato, roasted grapes and butter nage; duck confit with fresh tarbais beans, roasted pear, and sauce verte; and t arte tatin.
We hope you can join us!
Both dinners are four courses for $40. Seatings begin at 5pm.
Reservations can be made at www.market-pdx.com or by calling 503-248-0004
As always, Market offers FREE VALET PARKING
200 SW Market Street, Portland, OR 97201
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