Celebrate the bounty and beauty of Oregon with an al fresco dinner prepared by Chefs Eric Bartle and Sara Kundelius of The Wilderness Hunters. Chefs Eric and Sara use local and foraged ingredients to create beautifully nuanced menus, cooked over a live fire.
You will be the first to enjoy the new 2019 Laurelwood Chardonnay and Pinot Noir, a vintage that our winemaker Luisa Ponzi describes as “classic Oregon” and “a full expression of what the Willamette Valley can achieve on a cooler vintage”. Tickets for this once-a-year experience are very limited, so don’t wait!
Oyster Bar featuring Lilliwaup Oysters (Hood Canal, WA) both Raw and Grilled
Local Charcuterie and Crudité of Willamette Valley Vegetables
Chilled Sweet Corn Soup, Brown Butter, Tarragon
Late Summer Harvest Salad of Heirloom Tomatoes, Stone Fruit, Cucumbers, Whipped Chèvre, Basil, Grilled Baguette
Cast Iron Seared Oregon Albacore Tuna and Chinook Salmon, Hazelnut Romesco, Blistered Padron Peppers, Young Leeks, Good Olive Oil
Pork Belly “Porchetta” with a Succotash of Pole and Shelling Beans, Grilled Corn, Summer Squash, Foraged Chanterelle, Nasturtium Salsa Verde
Rogue Creamery Blue, Pinot Noir Poached Pear, Candied Hazelnut
Crème Brûlée, Late Summer Fruit