Northwest Bounty

Menu

• Hors d'Oeuvre
  • Oregon Dungeness Crab with Champagne Vinegar, White Pepper, and Dill
  • Aviation Gin–Cured Columbia River Lox with Whipped Triple Cream Rogue Blue Cheese and Fennel Pollen on Roasted Butternut Squash
  • Puget Sound 
Oysters with Oregon Blackberry–Yazi Ginger Vodka Granita and Micro-Basil
  • Oregon Goat Cheese and Lavender Cream–Stuffed Herb Pâte à Choux
  • Z'ivo Mika 2010
  • Fort George Brewery Sunrise Oatmeal Pale Ale
  • Fort George Brewery Quick Wit Belgian-Style Ale
• Dinner
  • Seared Columbia River Salmon with Cider-Marinated Wild Mushrooms and Nasturtium Pesto
  • Walnut City Wineworks Baked Alaska Pinot Gris 2010
  • Northwest Hot Pot with Seared Pacific Black Cod, Oregon Pink Shrimp, Penn Cove Mussels, Roasted Parsnips and Fingerling Potatoes, and Fish Fumé
  • Walnut City Wineworks Chardonnay 2010
  • Coffee-Crusted Pacific Albacore Tuna with Watercress, Julienned Pears, Toasted Oregon Hazelnuts, Lemon Vinaigrette, and Pinot Noir Syrup
  • Walnut City Wineworks Jardim Das Rochas Pinot Noir #1 2006
  • Northwest-Raised Certified Angus Beef® Carpaccio with Arugula, Soft-Boiled Duck Egg Sauce, Oregon Buckwheat Honey, and Bee Pollen
  • Walnut City Wineworks Jardim Das Rochas Pinot Noir #3 2006
  • Grilled Oregon Lamb Loin with Caramelized Sunchoke Purée, Roasted Cauliflower, Pine Nuts, Cranberries, and Charred Herb Vinaigrette
  • Walnut City Wineworks Jardim Das Rochas Pinot Noir #2 2006
  • Baked Alaska > Chocolate, Orange, and Hazelnut Cake with Lavender Ice Cream and Meringue; served with Malted Pot-de-Crème, Sea Salt–Crusted Truffle, and Salmonberry Coulis
  • Walnut City Wineworks Late Harvest Viognier 2006