Enjoy a beautifully Oregon-centric menu by Chef Erick Caballero to kick off IPNC with us!
$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.
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Private Events
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.
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