2nd April Wine Dinner
Sunday，April 27th
Doors open at 5:30 pm
Featuring Oregon State
Wine dinner
First course:
Spinach Soup with Quinoa with Berries and Candied Nuts
Second course:
Arugula Salad with Sherry Vinaigrette, Orange Supreme, Pickled Radish,
Chevre Crouton, and Shaved Peppered Cured Duck
Third course:
Welcome to Spring 7 Color Terrine
Fourth course:
Strawberry Sorbet
Fifth course:
Seared Scallops, Rainbow Cauliflower, Caper Sauce
- Chicken
- Mushrooms
Sixth Course:
Ribeye with Sou Vide Leeks, Celeriac Puree and Pea puree. With a Beef
Honey Sauce
- Sea Bass
- Pork
Seventh Course:
Lime Panna Cotta, Star Anise Whip Cream, Toasted Meringue, and
Fresh Seasonal Fruits. And Oatmeal Crumble