Jacob Harth
St. Jack | Portland, OR | July 2017
FEATURED DISHES
Albacore Crudo: Pickled Zucchini, Fried and Crumbled Garlic, Green Coriander Sauce, Poached Tuna-scrap Mayonnaise, Grated Dried Tuna Heart, Squash Blossoms, and Fennel Fronds
Tillamook Bay Wild Butter Clams, Sauvignon Blanc Vinegar Marinade, Olive Oil, Cucumber, Celtuce, Borage Flowers, Dry-cured Scallop, Kholrabi Batons, and Calm Jus
Pacific Octopus, Olive Oil, Chickpea Fritter, Nectarine, Celery, Dried Black Olives, Calabrian Chile Mayonnaise, Nasturtium, and Potato Chips
House Cured Trout Roe Panzanella: McFarland Springs Trout, Shaved Fennel and Radish, Avocado Mousse, Horseradish Crème Fraîche, Rye Bread Croutons, Pickled Shallots, Celery Leaves, and Red Ribbon Sorrel
Photography by Briana Balducci
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