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
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