Women Tasting Wine September 21, 2009
Mahogany Chicken Wings
Chicken wings, fresh corn salsa, molasses- lime vinaigrette
2007 Penner-Ash Riesling, Willamette Valley
2008 Lumos Gewurztraminer, Temperance Hill Vineyard
Butternut Squash Soup
Rutabega, pepitas
2007 Elk Grove Vineyards, Pinot Blanc
2007 St. Innocent Pinot Gris, Vitae Springs Vineyard
Chicken Paillard
Arugula salad, heirloom tomatoes
2007 Bergstrom Chardonnay, Old Stones
2007 St. Innocent Chardonnay, Freedom Hill Vineyard
Mid-Week Menu
Warmed Brie 10.00
Warmed brie served with proscuitto wrapped melon, champagne grapes and baguette toasts.
Grilled Wild-Caught Columbia River King Salmon 25.00
Fresh salmon served with tabouli, tomato confit, and marinated English cucumbers.
Pan Roasted Free-Range “Airline” Chicken Breast 19.00
Served with roast garlic mashed potatoes and champagne grapes warmed in a beurre blanc sauce.
Lapin a la Dijonnaise 21.00
Dijon-style rabbit braised in white wine and fresh herbs, Served with spaetzle and natural sauce.
House-Made Sweet Italian Style Sausage Pasta 18.00
Crumbled sweet Italian style sausage in a cream sauce with penne pasta.
Pan Roasted Medallions of Elk 33.00
Served with zinfandel-thyme jus, fresh berries and truffled mashed potatoes.
Mid-Week Menu
Caesar Salad 9.00
Housemade caesar dressing, shaved parmesan, warm croutons.
Thai-Style Green Lip Mussels 14.00
Steamed in coconut milk with Kaffir lime leaves, lemongrass, cilantro and lime juice.
Grilled “Wild-Caught” Columbia River King Salmon 25.00
Fresh King Salmon served with rice pilaf and mango salsa.
Hasenfeffer 22.00
A German classic. Rabbit braised in pinot noir, lemon, juniper and red currants. Served with spaetzle and natural sauce.
Pan Roasted Chicken Breast 18.00
Stuffed with three cheese filling and served with rice pilaf and shitake pan gravy.
House-Made Sweet Italian Style Sausage Pasta 17.00
Crumbled sweet Italian style sausage in a cream sauce with penne pasta.