
First Course.
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Wine Pairing Options
Œil de Perdrix Sonoma Rosé OR Argyle Brut (Oregon Sparkling White)
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Paired with
Gougères with dill crème fraîche, smoked salmon, and caviar.
Second Course.
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Wine Pairing
Sonoma-Cutrer Russian River Ranches Chardonnay
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Paired with
Pan-seared scallops with carrot purée, parsnip purée, and an apple-cabbage slaw.
Third Course.
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Wine Pairing
Cloudline Oregon Pinot Noir
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Paired with
Frisée and red endive salad with grilled peaches, blue cheese, candied walnuts, and pomegranate vinaigrette.
Fourth Course.
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Wine Pairing
Green Wing Columbia Valley Cabernet Sauvignon
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Paired with
Braised lamb shank served over creamy polenta and rainbow carrots.
Fifth Course.
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Wine Pairing
Fess Parker Santa Barbara County Riesling
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Paired with
Baked Alaska filled with lemon curd.
*Notify us of any dietary restrictions at checkout.
**All ticket sales are final, no refunds provided.