Seasonal Dinner Menu-Meun will update through the Summer
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
Warm Burrata
Fresh Basil Pesto, Hot Honey, Oven Roasted Tomatoes, Balsamic Glaze, Extra Virgin Olive Oil, House Bread. Paired with Gaia's Thalassitis, Santorini, Greece
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 Farm’s Petit Filet Mignon
Bourbon Bacon Jam, Kennebec Truffle Whipped Potatoes, Seasonal Farm Vegetable Sauté. Paired with Chene Bleu, Vaucluse Reve de Scipion, Rhone Valley, France
Wild Caught Pacific King Salmon
Apple and Pear Chutney, Sweet Potato Puree, Roasted Faroe, Goat Cheese. Paired with Archery Summit “Dundee Hills” Pinot Noir, Willamette Valley, Oregon
Pan Seared Pacific Ling Cod
Fennel Beurre Blanc, Confit Roasted Potatoes, Root Vegetable Puree. Paired with Etna Bianco, Sicily, Italy
Cider Brined Smoked Statler Chicken
Apple and Fig Gastrique, Truffle Parmesan Pomme Frites, Apple and Pear Slaw. Paired with Torbreck “The Struie” Barossa Valley Shiraz Cuvee, Australia
Massaman Vegan Curry
Roasted Sweet Potatoes, Chickpeas, Mushrooms, Massaman Curry, Jasmine Rice. Paired with Soalheiro Alvarino Classico, Moncao and Melgaco, Portugal