On-Site Reservations Required

Includes our Sommelier and Chef’s description and explanation of food pairings

Amuse

Chef’s daily selection

Asparagus Salad

Briar Rose chevre, pickled mustard seeds, radish, Dijon vinaigrette

2016 Varnum “The Lyre” Chardonnay, Willamette Valley OR

Bone Marrow

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

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

Nettle Ravioli

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

2015 Flaneur – Flanerie Vineyard, Ribbon Ridge, OR

Halibut

Alaskan halibut en papillote, Yukon potatoes, saffron celery broth, asparagus slaw

2013 Shea Wine Cellars, Shea Vineyard Chardonnay, Eola-Amity Hills, OR

Venison

Sous vide venison strip loin, buttered carrots, blackberry veal sauce

2016 Hundred Suns – ‘Klipsun Vineyards’ Syrah, OR

Cheese Service

Local cheese and season preserves

Taylor Fladgate 20-year tawny port

SEASONAL ROOM CHARGES AND 20% GRATUITY MAY APPLY

Menus are based on season and availability