Touring through Oregon’s wine country is an incredible experience. Don’t stop your touring or wine tasting and inquire about our exclusive Oregon Wine Village Experience which includes a custom designed menu curated by Chef Jacob Way and Sommelier Chris Buchanan. This is a culinary experience immersing you in the bounty and beauty of Oregon’s fine wine and local bounty.


Chef’s daily selection

Grilled Pea & Fennel Salad

Briar Rose chevre, radish, rhubarb mostarda

Paired with 2016 PIERCE Riesling, Van Horn Vineyard, Columbia Gorge, OR

Bone Marrow

Eola Crest beef bones, Castelvetrano tapenade, confit shallots, crusty bread

Paired with 2014 Trisaetum “Pashey” Extra Brut, Willamette Valley, OR

Nettle Ravioli

House ricotta, wild nettle pasta, egg yolk, braised chard, wild morel cream

Paired with 2015 Flanuer “Flanerie Vineyard” Pinot Noir, Ribbon Ridge, OR

Oregon Albacore

Pan seared Albacore, spring onion puree, pickled celery, charred onion green

Paired with 2016 Varnum “The Lyre” Chardonnay, Willamette Valley, OR

Oregon Heritage Chop

Wooden Mallet Farms heritage pork, 30 year balsalmic cherries, toasted hazelnut farro

Paired with 2016 Brickhouse “Due East” Gamay Noir & 2015 VIOLIN Clos Des Oiseaux, Eola-Amity, OR

Cheese Service

Local cheese and seasonal preserves

Paired with Taylor Fladgate 20 year tawny port

In addition to our Dinner Menu, enjoy our seasonal tasting menu prepared by Executive Chef Jacob Way who is always utilizing local and seasonal ingredients. Call for reservations 503-857-0457

Chef’s Amuse Bouche


Local cherries, Briar Rose Chevre, roasted hazelnuts, 30yr balsalmic, olive oil noir

Paired with VIDON “Maresh Vineyards” Pinot Noir, OR 2013


Chive infused pasta, house ricotta, pickled mustard seeds, Parmigiano-Reggiano

Paired with VARNM “The Lyre” Pinot Noir, Willamette Valley, OR 2016


Wagyu Teres Major fillet, crispy fingerlings, horseradish cream, sumer beet slaw

Paired with ANGELA ESTATE Pinot Noir, Yamhill-Carlton, OR 2013


Chocolate Torte, seasonal coulis, shortbread, candied Fresno chili

Paired with ABACELA Port, Umpqua Valley, OR 2013