I wrote about what Portland Dining Month is in a previous post, and gave some highlights of what piqued my interest on the list. Here are a few images from where I was able to dine in March!
Extras: bread service, amuse bouche from chef
First course: Roasted beet terrine of goat cheese, trout roe, pea tendrils and saba
I found these to be beautiful and the bites are intensely flavored with roasted beet and creamy goat cheese.
Second course: Braised Muscovy duck leg with chestnut dumplings, charred leeks, shallots and a red wine jus