1st Course

Crab Cake-Lemon Aioli

Wine-Ovum Big Salt White, Oregon

“2024 Big Salt is dry, aromatic and zippy. Salty lemon, ginger and aloe vera leap out of the glass. A short skin contact gives the palate textural complexity, even at a low 12.0% abv. In it’s youth, Big Salt continues to be Muscat forward, but we find as it ages into summer that Gewurz comes to the forefront, while oceanic citrusy Riesling shines after a year in the bottle. Not that anyone is aging Big Salt, but you’ll be rewarded if you do”

2nd Course

Asparagus Lasagna

Wine-Bow and Arrow Pinot Noir, Willamette Valley

“Super fun and showing so well for such a young Pinot.

Pure cherry sheen. Candied almost. Pleasant across the nose and palette but nearing almost too fun? The cherry cola effect. Borders on semi-serious. Yet in the end retains a pleasant acidity overall, which keeps it from losing its posture. You’ll love it for a new world Pinot.”

Entrée

Parmesan Pork Cutlet with Cherry Tomato Vinaigrette

Wine-Bow and Arrow Gamay, Willamette Valley

“Complex, floral nose of rich lavender, cherry blossoms, red roses, and tart rhubarb. The palate is medium, square, compact, and nervy, bringing tart red cherries mixed with blackberries, rhubarb, cinnamon sticks, hints of cloves, and sour apple peel into the tannic finish. There is superb concentration and energy bursting from the red/black fruit core on the palate. If tasted blind, I would assume this is top-tier Beaujolais. Very nice QPR coming into its element. Drink 2021-2026. Technical score: 92. Enjoyment score: 93.”

Dessert

Frozen Lemon Zabaglione

Strawberries

$50 per person