Sunday, August 30 4-6pm
There’s something special about gathering around the table on a Sunday evening.
Join us for an intimate Sunday Supper with The Eyrie Vineyards, one of the pioneering estates of Oregon’s Willamette Valley. Founded in 1965 when David Lett arrived in Oregon with 3,000 grape cuttings and a belief that Pinot Noir could thrive there, Eyrie went on to plant the first Pinot Noir in the Willamette Valley and help define Oregon wine as we know it today.
For this special evening, our friend Mike Eldred, a longtime winemaker with Eyrie, joins Chef Colton Burton to guide us through a leisurely three-course prix fixe supper—sharing the stories behind the wines, the vineyard and the pairings along the way.
Come sip, savor and settle in for Sunday supper, St. James style.
TO START
Scallop Crudo (GF)
Fresh scallops · smoked chimichurri · cherry gastrique · maple labneh · basil oil
paired with Eyrie Pinot Blanc
THE MAIN
Sakura Roasted Pork (GF)
Apple-crusted Sakura pork shoulder · Roode’s Farm smashed red potatoes · brown sugar carrots · filet beans · lemon thyme gravy · Yorkshire pudding
paired with Eyrie Pinot Noir
TO FINISH
Baked Brie (GF)
Point Reyes Bay Brie · pecan toffee brittle · grapefruit marmalade
paired with Eyrie Trousseau
Three courses. Three wines. One long Sunday supper.
Seating is limited. Reservations required.
Private Events
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Party size
1 ticket