Uncategorised
Specialty Wine PairingUSD 65.00
Select pairing listed with featured dish
Amuse Bouche
Chef’s Selection
First Course
Berkshire Pork Belly
Sweet Potato Puree, Grilled Hoisin Glazed Pork Belly, Spicy Aioli, Sliced Almonds, Pickled Red Onion and Carrot, Ponzu Marinated Wild Mushrooms. Paired with Finca La Montesa Rioja D.O.Ca, Rioja, Spain
Dungeness Crab Arancini
Golden Fried Risotto Cake, Fresh Picked Dungeness Crab, Bisque Sauce, Lemon Dill Aioli, Scallions. Paired with Domaine du Salvard, Cheverny Blanc, France
Burrata Caprese
Oregon Heirloom Tomatoes, Fresh Burrata, Balsamic Glaze, Fresh Basil Pesto, Hot Honey, House Bread, Prosciutto. Paired with Triennes Mediterranee Rose, France
Maine Lobster Bisque
Fresh Maine Lobster, Butter, Cream, Sherry, Crème Fraiche, Scallions. Paired with Sattlerhof, Sudsteiermark Sauvignon Blanc, Gamlitz, Austria
Beet Salad
Pickled, Roasted and Raw Red and Golden Beets, Rogue Bleu Cheese, Spiced Pistachios, Mandarin Oranges, Oregon Honey Champagne Vinaigrette, Pickled Shallots. Paired with Maison Trimbach Alsace Reserve Riesling, Alsace, France
Main Course
Pendleton Farms Short Ribs
Red Wine Demi Sauce, Kennebec Truffle Whipped Potatoes, Seasonal Farm Vegetable Sauté. Paired with Biserno Insoglio del Cinghiale Toscana IGT, Italy
Pan Seared Wild Caught Pacific Halibut
Romesco Sauce, Lemon Scented Confit Fingerling Potatoes, Root Vegetable Puree, Gremolata. Paired with Saget La Perrière Blanc Fume de Pouilly, France
Diver Scallops
Orange Scented Risotto, Oregon Wild Mushrooms, Roasted Red Peppers, English Pea Puree, White Wine. Paired with Domaine Serene Evenstad Reserve Chardonnay, Oregon
Slow Roasted Half Duck
Apple and Fig Reduction, Pomegranate Polenta, Farm Fresh Vegetable Sauté. Paired with Torbreck “The Struie” Barossa Valley Shiraz Cuvee, Australia
Massaman Vegan Curry
Roasted Sweet Potatoes, Chickpeas, Mushrooms, Roasted Peanuts, Massaman Curry, Jasmine Rice. Paired with Soalheiro Alvarino Classico, Moncao and Melgaco, Portugal