Facebook Pixel Skip to main content


Departure Tuesday, February 08, 2011

DepartureHappy New Year! That is Happy Chinese New Year. Chef Gregory has created a fabulous Chinese New Year menu that is being featured during in February.  The cured Coho salmon is brined in an intensely aromatic herb puree.  The salmon is accompanied by this season’s kumquats which are being poached in syrup and are added to a salad of ginger, cilantro, peanut and carrot.  This salad is dressed in five-spice vinaigrette.   A crispy element of house-made shrimp chips finishes the dish.  Chef Gregory was recently featured on Portland’s local Fox News regarding this dish & the upcoming celebration.