Winemaker Dinner Menu
Friday August 10, 2018
With John & Eric Weisinger and
Truffle Pig Craft Kitchen

1st  course
Chilled Sous Vide Breast of Muscovy Duck
Dill, Crème Fraiche, Lemon Cucumber
1989 Estate Gewurztraminer

2nd  course
Kona Kanpachi Tataki
Oregon Coast Sea Beans, Macadamia, Compressed Summer Melon
2000 Semillon

3rd  course
Columbia River King Salmon
House Preserved Valley Lemon, Goat Cheese Orzo, Red Ribbon Sorrel
2017 Sauvignon Blanc

4th  Course
Berkshire Rillettes
Locally Foraged Blackberry, “Victory Garden” Watercress Salad
2001 Heron Hill Merlot

5th Course
“Broken Arrow Ranch” South Texas Antelope
Roasted Miatake Mushrooms, Pickled Plum
Vertical: 1991, 2006, & 2014 Petit Pompadour

6th Course
“Broken Arrow Ranch” Wild Boar
Grilled Chorizo, Heirloom Tomato, Saffron
2014 Estate Tempranillo

7th  Course
Grilled Peterson Family Ranch Wagyu
“RunnyMede” Baby Fingerling Potatoes, Bordelaise,
Fresh shaved Summer Truffles
 Vertical: 1990, 2001, 2015 Cabernet Sauvignon Reserve

Foie Gras Torchon
Poached Pear, Oregon Huckleberry, Lychee, Pecan-French Toast
2016 Late Harvest Gewurztraminer