Includes a Chef from our Culinary Team 3 hours

 6 Course Paired Menu Minimum 8 People

20% Gratuity on all food and beverage – rentals and other fees may apply

Amuse Bouche

Local Oysters on the Half

Selection of local oysters, strawberry celery mignonette

2014 RMS Sparkling, Roco, OR

Asparagus Salad

Briar Rose chèvre mousse, pickled mustard seeds, radish and Dijon vinaigrette

2015 Yamhill Valley Vineyards Pinot Blanc, Willamette Valley, OR

Oregon Albacore Crudo

Brûléed grapefruit, English pea purée, crispy capers, herbs and a citrus gremolata

2017 Haden Fig Rose of Pinot Gris, Willamette Valley, OR

Wild Nettle Ravioli

House-made ricotta, nettle pasta, egg yolk, braised chard and a wild morel cream sauce

2015 Flâneur, Pinot Noir, Flanerie Vineyard, Ribbon Ridge, OR

Rockfish en Papillote

Oregon Rockfish, saffron celery broth, apple slaw

Dominio IV Viognier, Columbia Valley, WA

Cascade Natural Veal

Sous-vide and seared, market vegetables from Even Pull Farms, blackberry veal sauce and chicken

fried shallots

2016 Hundred Suns, Syrah, OR

Raspberry Glazed Chocolate Torte

With a cardamom panna cotta

2015 White Rose Estate, Pinot Noir, Dundee Hills, OR