1st Course

Scallop Piccata

Wine-Anne Amie Pinot Gris, Willamette Valley

“Our Pinot gris is an elegant expression of this versatile varietal. Intensely aromatic powdery floral notes give way to a palate of Asian pear, Meyer lemon and rose petal. Balanced and crisp, this wine is a great match for many dishes from chicken paella or moules-frites to pork roast.”

2nd Course

Gochujang Glazed Salmon, Cilantro Rice

Wine- Anne Amie Rose of Pinot Noir, Willamette Valley. “AROMA pie cherry, strawberry paletas, orange blossom, honey, lime zest, wet stone. FLAVOR Japanese plum, strawberry rhubarb compote, kumquat marmalade, pink grapefruit. FINISH dry, mineral, focused”

Entrée

Italian Stuffed Pork loin, Salsa Rosso

Wine- Anne Amie Gamay Noir, “Twelve Estates” Chehalem Mountains. “AROMA black cap raspberry, black tea, potting soil, tobacco, violets, blueberry, cocoa powder. FLAVOR black currant, tart blackberry, coffee, cocoa nibs. FINISH long, acid driven, with a beautiful rusticity”

Dessert

Triple Berry Crisp

$50 per person