5 Course Wine Menu “Willamette Valley”

Course 1
Chicken Liver Mousse, Rosemary & Sea Salt Olive Oil Shortbread
With Trisaetum Brut Rose

Course 2
Ora King Smoked Salmon on Nettle Potato Waffle, Lemon Confit Crème Fraiche, Ramp Leaf Oil, Zaalouk and Sturgeon Caviar
With L’Unami Sauvignon Blanc

Course 3
Dungeness Crab Toast on Sourdough Focaccia, Roasted Bone Marrow Butter, and Radish Sprouts with a Yuzu Miso Vinaigrette
With Flaneur Chardonnay

Course 4
Beef Tenderloin Carpaccio on a Red Sorrel Leaf with White Truffle Whipped Butter, Crispy Onions, Chives, Smoked Salt and Cured Egg Yolk
With Anne Amie Gamay Noir

Course 5
Roast Lamb on Sweet Corn Tamale with Mole, Arugula Lime drizzle and crushed Hazelnuts
With Nicolas Jay Pinot Noir

Course 6
Turkish Coffee Chocolate Flourless Cake
Rogue Creamery Cambozola and Smokey Blue
With Burner Carmenere

Speak with the Chef

Let’s chat about what your meal needs are!

Outside of the date, we will discuss dietary needs, style of plating from buffet, family style or plated and how many courses. Then we get into the fun part, the FOOD!

We will discuss the types of foods you and your guest enjoy, wine, cuisines, and how adventurous you want to go! I love to inspire and ignite flavors, showcasing the very best of the area.

Looking forward to speaking with you!