Holiday Pre-Fixe Menu
$85 per guest | $40 wine pairing | Available December 1st – December 31st

FIRST COURSE
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Stuffed Crimini Mushrooms
house-made ‘nduja | Calabrian chilies | Stracciatella | basil oil
Lovo Prosecco DOC Brut Millesimato, Veneto, Italy
- or -
Shrimp Cocktail
yuzu cocktail sauce | horseradish crema | celery verjus
Planet Oregon Sparkling Rosé, Willamette Valley, Oregon
SECOND COURSE
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Baby Gem Wedge Salad
Jones Farm bacon lardons | demi-sec tomatoes | pickled red onion
Hook’s Little Boy blue cheese dressing
Three Brooms Sauvignon Blanc, Marlborough, New Zealand
- or -
French Onion Soup
caramelized onions | thyme | brandy reduction | 3-cheese blend | garlic crouton
Atlas Peak Super Tuscan, Napa Valley, California
THIRD COURSE
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Pheasant Au Vin
MacFarlane pheasant leg and thigh | pearl onions | crimini mushrooms | potato puree
Fess Parker Pinot Noir, Sta. Rita Hills, California
- or -
Grilled Swordfish
farro risotto | squash butter | balsamic reduction | spiced pepitas
Rombauer Chardonnay, Carneros, California
FOURTH COURSE
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Pistachio Crème Brulee
caramelized pistachio custard | luxardo cherry | matcha | biscottini
Eola Hills Late Harvest Riesling, Oregon
- or -
Pumpkin Chocoflan
pumpkin-spiced flan | dark chocolate cake | pumpkin seed brittle | salted caramel
Kopke Fine Tawny Porto, Douro, Portugal