A Journey Through America's Pinot Noir | Four-Course Chef's Table | $115 (plus tax & gratuity)
Join us at our Chef’s Table for an evening celebrating the most regal of grape varieties, Pinot Noir. Few grape varietals are obsessed about and worshipped by enthusiasts as much as Pinot Noir. It produces some of the finest wines in the world, yet at the same time it is one of the hardest varieties to get right. It's tightly packed clusters of thin-skinned grapes are highly susceptible to disease and damage from adverse weather. In hot conditions they can soon dry out, in wet conditions they can swell and split, but when conditions are right this variety produces some of the most elegant, silky and seductive wines.
Our sommelier, P. J. Myers, has selected Pinot Noirs from Oregon and California and will guide you through the nuances that make each distinctly different. You’ll have a front row seat as Chef Trey prepares tableside a menu to perfectly complement these regal wines made in the USA! Seating is limited so call the restaurant directly to make your reservation soon.
Traditional Salmon Tartar with Quail Egg and Cedar Planked Roasted Salmon
~ Angela Estate Yamhill-Carlton Pinot Noir ~
Open Faced Oxtail Ravioli with Julienned Vegetables and Oxtail Consommé
~ Kanzler Family Vineyards Sonoma Pinot Noir ~
Confit of Pheasant, Swiss Chard and Currant Reduction
~ Lutum Durell Vineyard Pinot Noir ~
Filet with Wild Mushroom Duxelle, Truffle Jus and Pommes Duchesse
~ WALT Blue Jay Alexander Valley Pinot Noir ~