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.

Amuse

Chef’s daily selection

Heirloom Tomato Salad

Whipped ricotta, radish, charred focaccia, crispy prosciutto, farm greens

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

Foie Gras

Seared Hudson Valley Foie Gras, Brandied cherry gastrique, confit shallots, butter roasted house focaccia, pistachios

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

Chive Cavatelli

House ricotta, wild nettles, egg yolk, braised fennel, wild foraged morel mushrooms

Paired with 2016 Hundred Suns “Bednarik Vineyard” Pinot Noir, Willamette Valley, OR

Oregon Albacore

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

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

Prosciutto Wrapped Rabbit

Sous Vide Rabbit & Prosciutto roulade, 30 year balsamic, 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

Amuse

Chef’s daily selection

Paired with 2014 Trisaetum ‘Pashey’ Extra Brut, Willamette Valley, OR


Heirloom Tomato Salad

Whipped ricotta , radish, charred focaccia , crispy prosciutto, farm greens


Paired with 2013 Willakenzie Gamay Noir, Willamette Valley, OR

Foie Gras


Seared Hudson Valley Foie Gras, Brandied peach gastrique, confit shallots, butter roasted house focaccia, pistachios


Paired with 2016 Maysara ‘Arsheen’ Pinot Gris, Momtazi Vineyard, McMinnville, OR

Summer Corn Tortelloni

House ricotta, Bernards Farm corn, smoked tomato pasta, braised fennel, wild foraged lobster mushrooms


Paired with 2016 Lingua Franca AVNI Chardonnay, Willamette Valley, OR

Oregon Shrimp


Butter poached Oregon shrimp, Supernatural farms pepper romesco, mirin vinaigrette, frisée


Paired with 2016 Vidon Viogner, Chehalem Mountain, OR

Pan Seared Duck Breast


Sous Vide duck breast, 30 year balsamic soaked blackberries, toasted hazelnut farro, daikon radish


Paired with 2015 Violin Clos Des Oiseaux, Eola-Amity Or

Huckleberry Tart

Wild huckleberries, candied lemon, basil crème fraiche whip

Paired with 2013 Goodfellow Noble Selection Pinot Blanc, Yamhill-Carlton, OR

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

#1 ARUGULA & CHERRY

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

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

#2 ENGLISH PEA TORTELLONI

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

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

#3 PETITE FILLET

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

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

#4 CHOCOLATE TORTE & HAZELNUT SEMIFREDDO

Chocolate Torte, seasonal coulis, shortbread, candied Fresno chili

Paired with ABACELA Port, Umpqua Valley, OR 2013