Willamette Valley Vineyards Winemaker Dinner

Scallop and Foie Gras Cotton Candy Lollipop

2014 Pinot Blanc
Salmon Tartare with a Mango Yolk over Roasted Beet Toast Points

Second Course
2014 Elton Vineyard Chardonnay
Shrimp Listonez with Truffle and Meyer Lemon Emulsion

Third Course
2014 Estate Pinot Noir
Tenderloin of Camel with Maine Lobster Ravioli

Fourth Course
2014 Elton Vineyard Pinot Noir
Rabbit and Sweetbread Dodine Basted in Pinot Noir Demi-Glaze

Fifth Course
2012 Port Style
Trio of Poached Pears with a Foie Gras and Port Mousse

Rex Hill Winemaker Dinner - Friday 2/19/16

subject to change

Sliced Scallop, Meyer Lemon Beurre Blanc, and Oregon White Truffle

2013 REX HILL ‘Seven Soils’ Chardonnay
Beet-Cured Scallop Carpaccio with Wasabi Whipped Cream and Pickled Mushroom and Beet Glace over Sesame Seed Crisp

2013 REX HILL Willamette Valley PN
Porcini Consomme with herb de provence crouton, shaved lardon, garden microgreens

2013 REX HILL Reserve PN
NY Strip  with Oregon Truffle

2013 REX HILL Jacob Hart PN
Duck Ravioli Carbonara with Duck Egg and Oregon White Truffle 

5. Dessert:
Fruit Salsa and Chocolate Tortilla Chips

Valentine's Weekend Menu

5 courses, $75 per person

beverages and service not included, regular menu not available
Special glass pour selections TBD

First Course: 
Joe's Wild Mushroom Soup
Lobster Cappuccino

Second Course:
Mixed greens with candy cap vinaigrette, hazelnut dust, chevre croutons
Radicchio, Truffle Vinaigrette,  and Caramelized Oranges

Third Course:
Vegetable Tower with Rice Chips, Tomato Coulis , and Crispy Basil
Smoked Sturgeon over Curried Quinoa

Fourth Course:
Scallops over lotus root, Lobster Cream Sauce and Black Trumpet Mushrooms
NY Strip Steak, potato gratin, porcini demi-glace
Vegetarian Galumpki, Carrot Puree

Coconut-Vanilla Semifreddo in a Chocolate Cup
Tiramisu and Candied Strawberries

Sokol Blosser Menu - January 29th, 2016

Sold Out

Evolution Sparkling

First Course
Sturgeon & Scallop Ceviche with black trumpets
fried rice chip
Rose of Pinot Noir 2015

Second Course
Root Vegetable Confit, Candy Cap Vinaigrette, Pickled Straw Mushrooms, Beet Confetti
Muller Thurgau 2014

Third Course
Duck breast, Foie Gras and Truffle Emulsion, mirepoix basmati rice, Kumquat Reduction
Dundee Hills 2013

Main Course
Duck Skin Wrapped Beef Cheeks with Vegetable and Mushroom Terrine
Estate cuvee 2008

Foie Gras over Black Angel Cake with Candy Cap Mascarpone Cream and Citrus Salad
White Riesling 2013

We're growing mushrooms!

When you pull into our parking lot, right next to the EV charging station you'll see 5 stacks of logs from birch trees. Why? Well if you look closely at them you'll notice dozens of holes that have been drilled into them. Those holes have been plugged with mushroom mycelium! That's right! After 4 generations of hunting mushrooms in the wild, we're cultivating them now too!
Like at a seafood restaurant where you can pick a lobster out of a tank, come dine with us and we'll hand you a basket to pick your own mushrooms. How cool is that?!