Kick off your IPNC weekend with us as we partner with two pioneering Tasmanian wineries – Jansz and Dalrymple. Delight in a beautifully Oregon-centric menu by Chef Erick Caballero, paired with the signature wines of each winery. From Furioso's estate grown terroir-driven bottlings, to Dalrymple’s cool climate Pinot Noir and Jansz’s ‘méthode Tasmanoise’ sparkling. This intimate dinner taking place on our iconic piazza will feature five elegant and locally-sourced courses, accompanied by breathtaking views of the Dundee Hills. You do not need to hold an IPNC ticket to attend!
$185/$155 Club members. Ticket price includes wine pairings!
Note, a 20% gratuity will be applied at checkout for your evening's servers.
Passed apps -
Oregon bay shrimp with avocado mousse and lemon caviar
Mousse de foie gras with green Pinot noir grape spiced jam
First course -
Dayton heirloom tomatoes with jamón de Parma, crispy shallots and truffle pecorino
Second course -
Columbia River dry aged white salmon with grilled corn, King caviar, yuzu beurre blanc, chicharrón de salmon
Third course -
Pinot Noir Duck breast with Oregon grilled peach, Pinot noir vinaigrette and summer blossom,
Fourth course -
Anderson Farms lamb tenderloin with Pinot noir ancho chile glaze, succotash and hard pea tendril salad
Fifth course -
Stone fruit opera torte with vanilla gelato.
Dairy-free and gluten-free options are available. Unfortunately, vegetarian and vegan options are NOT available for this dinner.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information