Join the fun at our ‘Small Plates, Big Flavors Wine Dinner’ on June 3rd! It’s a night where tiny plates bring enormous tastes. Chef Rik and his team are ready to delight you with a 5-course menu that’s all about fresh, real food made from scratch. And for each small bite, there’s a big sip – wine pairings personally selected by Chef Rik to complement each dish. Text your friends and reserve now!
June 3rd, 6:30 PM, $120 Per Person, Live Music
MENU
1st COURSE
Tomato Wellington: Heirloom Tomato Concasse, Morels, Foie Gras Wrapped In Puff Pastry, Smoked Tomato Jus
Albert Bichot “Domaine Long-Depaquit” Chablis, Burgundy, France 2019
2nd COURSE
Lobster Louie: Cold Water Lobster Salad, Avocados, Mandarin Orange, Grilled Stone Fruit
Penner Ash Viognier, Willamette Valley, Oregon 2022
3rd COURSE
Short Rib Ravioli with Bison Ragu: Oven-Dried Heirloom Cherry Tomatoes
Archery Summit Pinot Noir, Dundee Hill, Oregon 2021
4th COURSE
Sous Vide Wagyu Picanha: Fire-Roasted Spring Onion, Grilled Fingerling Potatoes
Chappellet Mountain Cuvee, Napa Valley 2021
DESSERT
Tarte Tatin: Caramelized Granny Smith Apples, Brown Sugar Caramel, Puff Pastry
Koster-Wolf Late Harvest Riesling