Join us for Peak Harvest, a 6-course wine and food pairing in partnership with James Beard nominated Chef Jonathan Jones.
Inspired by a seasonal wine flight, Chef Jon will unleash his creative genius and cook up a feast of flavors that celebrates the best of the Willamette Valley's bounty. Ingredients will be harvested at their 'peak,' paired to perfection with our wines. The pairing evolves with the seasons and changes monthly.
Tickets: $150/person, $135/member, includes gratuity
November's Menu:
2018 Blanc de Noirs
+ Crispy goose, roasted chestnuts & apple butter
2024 Estate Chardonnay
+ Panko crusted fried rockfish, potato pave, black fig gastrique, & verjus
NV Amber II
+ Lightly smoked Dungeness crab, sea purslane & sea spinach salad, dogwood & verjus dressing
2022 Estate Pinot Noir
+ Roasted quail, goose demi glace, cornbread & fig bread pudding, & cranberry beans
2024 Estate Dolcetto
+ Gravlax king salmon, dill pappardelle, & horseradish cream sauce
2021 Tempranillo
+ Cranberry gelee, carrot pie, spiced whip, & toasted rye flour
(menu subject to minor changes)
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Party size
1 ticket