Foie gras torchon on toasted brioche with a grilled peach, Oregon Pinot Noir reduction, and red mustard frisee with parsnip vinaigrette.
Peaches from the Maryhill vineyard area are great in the late summer months and pair very well with foie gras.
Foie gras torchon on toasted brioche with a grilled peach, Oregon Pinot Noir reduction, and red mustard frisee with parsnip vinaigrette.
Peaches from the Maryhill vineyard area are great in the late summer months and pair very well with foie gras.
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