Monday, December 25, 2017 from noon to 7pm
Locally foraged chanterelle mushrooms, potatoes, bacon, aromatics and fresh herbs finished with smoked paprika and mushroom butter.
Mixed Green Salad
Organic greens, dried cranberries, goat cheese and Marcona almonds with a Meyer lemon vinaigrette.
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,
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
Heavenly Mousse Tartlet
Milk chocolate mousse, rich ganache and butter brittle in a sweet tart shell.
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