Russell St. BBQ Blog
Organic New Zealand Rack of Lamb that is brined, smoked & finished on the grill. Served over a Succotash of locally sourced delicata squash, chanterelle mushrooms, & flageolet beans. Topped with a pecan plum chutney & micro arugula.
Local Columbia River King Salmon, seared skin on in our house made blackening seasoning. Served over grit cakes & local Heirloom tomatoes and topped with a basil remoulade.
Tribal caught Columbia River Salmon that we cure & smoke in house. Served on a bed of butter lettuce & radicchio that is tossed with a house made Tarragon Vinaigrette & topped with Blue Cheese, Pistachios, and fresh Oregon Raspberries.