Christmas Dinner

Monday, December 25, 2017 from noon to 7pm


Starter Selections

Chanterelle Chowder

Locally foraged chanterelle mushrooms, potatoes, bacon, aromatics and fresh herbs finished with smoked paprika and mushroom butter.

OR

Mixed Green Salad

Organic greens, dried cranberries, goat cheese and Marcona almonds with a Meyer lemon vinaigrette.


Entrée Selections

Herb-Roasted Tom Turkey

Blackberry Bog Farm turkey, Hood River pear stuffing, whipped potatoes, house-made cranberry sauce, gravy and seasonal vegetables. 45
Suggested Pairing ~ L’Ecole Chardonnay, 2015, Columbia Valley, WA

Garlic-Rubbed Dry-Aged Prime Rib

21-day aged prime rib rubbed with garlic and slow roasted to perfection, served with horseradish cream, whipped potatoes, au jus and seasonal vegetables. 57
Suggested Pairing ~ Pete’s Mountain Estate Syrah 2014,‘Tristan Block 17’, WV,

Seafood Stew

Sautéed local oysters, snapper and crab legs in a house preserved heirloom tomato broth, served with grilled crostini and a saffron aïoli. 52
Suggested Pairing ~ Sharecropper, Pinot Noir, 2015, WV, OR


Dessert Selections

Heavenly Mousse Tartlet

Milk chocolate mousse, rich ganache and butter brittle in a sweet tart shell.

Berry Cobbler

House-preserved peak of the season Oregon berries, olive oil ice cream.

Warm Bread Pudding

Traditional fruit cake spices, brandy soaked dried cherries,and candied hazelnuts served with whipped cream.

Children (Ages 6-12) 27.99

Children 5 & under are free

Reservations are recommended