Trout and Commanderie Rosé
Our feature this weekend is whole roasted Trout stuffed with Fennel, Garlic, and Dill served over a succotash of Corn, Mushrooms, and Edamame.
Feast Weekend Special – Quail and Chateau Thivin
Enjoy our feature this weekend of spatchcocked whole Quail glazed with Blackberry and stuffed with Sausage-Herb Cornbread. Served with sauteed Morel mushrooms, Balsamic roasted Turnips and baby Fennel this forest inspired dish pairs beautifully with the Chateau Thivin Cote de Brouilly Cru Beaujolais.
Feast Weekend Special – Fresh Oysters with Willamette Valley Riesling
Enjoy a dozen fresh oysters this weekend with a dry riesling from one of our favorite Oregon biodynamic winemakers. The Brooks Winery Willamette Valley riesling shows honeydew and cantaloupe on the nose with hints of petrol along with tangerine and nectarine. ...
Feast Weekend Special – Berkshire Pork Loin
Enjoy our feature this weekend of spice rubbed Berkshire pork loin with a rhubarb and rose coulis, grilled caulilini, ginger dressed asian greens and orange hazelnut gremolata.
Feast Weekend Special – Tenderloin, Scallop, Chappellet Mountain Cuvee Bordeaux
Our feature this weekend is a filet of beef grilled and served with seared diver scallops over dijon potato gratin with grilled asparagus and a wild mushroom-lemon jus.