When a chef is inspired, who are we to thwart him?

Brian Light returned with a dinner menu the likes of which we’ve never seen. . . . ALL CHOCOLATE, both savory and sweet, from entrée to dessert!

A native of Montreal, Brian is a graduate of the Culinary Institute of America and Executive Chef at Jake’s Grill in the Governor Hotel in Portland. His forté is fresh, local ingredients in simple presentations, but sometimes creativity will not be stifled and what do we get? A chocolate-themed dinner — this was just too good to miss. Plus our friends at Henry Estate were pouring their best vintages.

Smoked Salmon & Sturgeon Lox on Chocolate Bilinis with Lemon Crème Fraiche & Paddle Fish Caviar
Bittersweet Chocolate Salad with Sel Gris, Petit Greens, Sweet Navel Oranges & White Chocolate Yuzu Vinaigrette
Petit Smoked Tenderloin of Beef Crusted with Cocoa Spice Rub Served with a Callebaut Chocolate Merlot Sauce
Grand Marnier Chocolate Truffle Chocolate Truffle with Sel Gris & Petit Pot au Crème

Henry Estate Winery – Reising
Henry Estate Winery – Merlot