Upstairs at Touché and The Parisian Room

An Oregon Wine Dinner

With Winemaker Nathan Litke of Illahe Vineyards & Winery Friday, May 8, 2020 • 6:30 pm

ILLAHE, pronounced Ill-Uh-Hee, is a local Chinook word meaning “earth” or “place” or “soil”. Illahe’s goal is to make wine as naturally as possible from soil to bottle. They work by hand on small lots with age-old techniques and materials. Their focus is to grow and make quality Pinot Noir and white wines that express the vintage and their varietal characteristics..

Illahe’s vineyard is on an 80-acre, south-facing slope that was planted in 2001 with 22 acres of Pinot Noir. The vineyard now has a total of almost 60 acres, planted with seven varieties; Pinot Noir dominates, accounting for 50 of those acres. We also use estate fruit from our family vineyard Glenn Creek, located near West Salem.

Illahe Vineyards is one of nine vineyards situated in the Mount Pisgah area. In this prime grape-growing region, the majority of their vineyard lies on marine sediments atop ancient siletz rock.

– Apéritif –

Grüner Veltliner “Estate”, Illahe Winery, Willamette Valley, Oregon, 2018

Soufflé au Fromage, Pancetta Crackling

Ubriaco and Parmigiano-Reggiano cheese baked with apple coulis, with pancetta crackling.

Pinot Gris, Illahe Winery, Willamette Valley, Oregon, 2018

Cream of Heirloom Carrot & Curry Soup,
Pineapple Brunoise & Maine Sea Scallop

Purée of heirloom carrots and curry soup served with a warm pineapple brunoise with fine herbs topped with seared diver sea scallop and herb infused olive oil.

Viognier, Illahe Winery, Willamette Valley, Oregon, 2018

Hawaiian Ahi Tuna Tartar Timbale, Gaufrettes Chips

Ahi tuna tartar seasoned with Bermuda red onions, capers, fine herbs flavored with a Calamansi vinaigrette dressing, gaufrettes chips, micro arugula.

Tempranillo Rosé, Illahe Winery, Willamette Valley, Oregon, 2018

Wild Mushroom Risotto, Gruyère Cheese Crisp

Risotto with sautéed seasonal wild mushrooms, flavored with Gruyère and Parmigiano-Reggiano cheese, cream and butter, topped with Gruyère cheese crisp.

Pinot Noir “Estate”, Illahe Winery, Willamette Valley, Oregon 2017
Pinot Noir “Bon Sauvage•Estate”, Illahe Winery, Willamette Valley, Oregon, 2017

Pekin Duck Cassoulet, Duck & Cherry Consommé

Roast Pekin duck Breast served over a Napa cabbage timbale filled with white beans and duck confit, duck and cherry glace viande, finished with a splash of duck consommé.

Pinot Noir “1899•Estate”, Illahe Winery, Willamette Valley, Oregon, 2017

Cherries François

California cherries marinated in a Ruby port sauce seasoned with cinnamon, cloves and whole star anise served over an almond cookie with French Madagascar Vanilla Bean ice cream.

$100 per person, Tax & Gratuity not included

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Trip Advisor

Touché Weeklies…

Tiki Night Thursday

Featuring An Assortment of Hand-Crafted Tiki Drinks

Tiki cocktails are a ton of fun and just one part of the larger Tiki scene. It may be a little more underground than it was in its heyday of the 1940’s and 50’s, yet it’s still alive and well. What makes a great Tiki Cocktail? A few items: Rum and lots of It, Tropical Fruits & Juices, layers of flavor with spice notes.
Join us every Thursday at Touché for $8 Tiki Drinks

Martini Friday

Featuring an Assortment of Hand-Crafted Martinis

A well made Martini is the perfect start to a great weekend. Join us every Friday at Touché for a fine assortment of $8 Martinis.

Sangria Sundays

Refreshing Red, White or Rosé with fresh fruit $8

Featuring an assortment of Sangria made with your choice with Red, White or Rosé wine, fresh juice, mixed fruit and a few secret elixirs.

Chez Cigar Club

Dear Cigar Club Member,

Our annual “Smoker” will take place Monday, May 20, 2019. Please contact us if you are interested in joining. This is always a great excuse to get together with friends or business acquaintances to smoke great cigars, sip fine whiskey, dine on delicious cuisine, and discuss the upcoming sports year in Ohio.

This is a private party for Chez Cigar Club members only. If you are interested in attending this event, or becoming a member, please call us at 440-967-0630.