Washington state is the second largest producer of premium table wine. There are more than 750 wineries in the state. The first wine grapes were planted in 1825, with 98% of the vineyards are east of the Cascade Mountains.

The Great Northwest Wine Dinner

Featuring Wines from Oregon and Washington State Thursday, June 13, 2019 • 6:30 pm

The Northwest has long been known for its spectacular scenery. In the last twenty years, it has become a major wine region. The Northwest’s warm, dry interior regions are uniquely suited to producing full-bodied, balanced wines. In fact, such areas often receive more sunlight than competing vineyards in California. It is from this growing reputation for excellence that the Northwest acquires its respected standing as a “New World” wine region. For the curious wine connoisseur and the adventurous traveler, the Northwest’s 500+ wineries offer unending opportunities for enjoyment. Exploring Northwest wineries is a bit like globe-hopping: Each sub-region has its own terroir, its own ecological footprint and culture to be savored and appreciated. We will feature eight wineries from the Willamette Valley of Oregon to the Columbia and Yakima Valleys of Washington State. Chef John D’Amico will showcase a six-course dinner that will pair with twelve wines.

Smoked Fruit Wood Atlantic Salmon Timbale, Dungeness Crab

A smoked fruitwood Atlantic salmon timbale, filled with a citrus-cured salmon with Clementine oranges, garnished with crème fraîche and Malossol Osetra caviar, citrus oil.

Sparkling “Vintage Brut”, Argyle, Oregon, 2016

Maine Sea Scallop, Rhubarb Chutney

A seared Sea Scallop with cucumber and jicama slaw, topped with rhubarb chutney, cayenne, and lemon-infused olive oil.

Pinot Gris Chardonnay “Roserock”, Drouhin Oregon, Eola-Amity Hills, Willamette Valley, Oregon, 2016

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 de viande, cherry crackling, with a splash of duck consommé.

Pinot Noir “The Stalker”, Roco, Willmette Valley, Oregon, 2015 Pinot Noir, Drouhin Oregon, Dundee Hills, Willamette Valley, Oregon, 2015

Char-Grilled Hudson Valley Quail, Grenache Huckleberry Sauce

Hudson valley quail filled with a quail and huckleberry stuffing, sweet potato mousseline, finished with a Grenache huckleberry sauce.

Grenache Blend “Sinister Hand”, Owen Roe, Yakima Valley, Washington, 2016 Syrah, Gramercy Cellars, Columbia Valley, Washington, 2014 Red “Abbot’s Table”, Owen Roe, Columbia Valley, Washington, 2015

Roasted Australian Hanging Tender, Hickory Smoked Morel Mushrooms

Roasted Australian hanging tender with fine herbs, served over sun-choked mousseline, topped with Oregon hickory smoked morel mushrooms glace de viande.

Bordeaux Red “The Conjurer”, Sleight Of Hand, Columbia Valley, Washington, 2016 Cabernet Sauvignon, Gramercy Cellars, Columbia Valley, Washington, 2014 Cabernet Sauvignon, Owen Roe, Yakima Valley, Washington, 2014

Delarobi Fruit Tart, Marion Berry Sorbet

A seasonal fruit tartlet filled with pastry cream and blackberries, topped with Chantilly cream, served with marionberry sorbet and a berry coulis.

$125 per person Tax & Gratuity not included

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