Thanksgiving Celebration

Thursday, November 23, 2017 from 1pm to 7pm

Starter Selections

Chanterelle Bisque

Local forest chanterelle mushrooms in a velvety bisque garnished with crème fraîche, chives and brown butter.

Mixed Green Salad

Organic greens, pears, Oregon hazelnuts, crumbled blue cheese, tossed with Bee Local honey and locally foraged huckleberry vinaigrette.

Entrée Selections

Herb-Roasted Tom Turkey

Blackberry Bog Farm Tom turkey raised in Astoria, Oregon, with Oregon pear stuffing, whipped potatoes, gravy, house-made cranberry sauce and fresh vegetables. 44
Suggested Pairing ~ Domaine Druhin, 2017 “Arthur” Chardonnay

Beef Tournedos

Seared Slices of beef tenderloin, layered with red wine braised sweet onions, and herbed local goat cheese. Served with whipped potatoes and fresh vegetables. 57
Suggested Pairing ~ Basel Cellars, 2012 Cabernet Sauvignon

Dungeness Crab Cakes

Dungeness crab bound in a shrimp mousse with fresh herbs and a hint of lemon. Served with our aged basmati rice pilaf and fresh vegetables. 52
Suggested Pairing ~ Archery Summit, 2015 Pinot Gris

Dessert Selections

Classic Pumpkin Pie

Chantilly cream and caramel sauce

Local Pear Buckle

Salted Caramel ice cream

Maple Pecan Praline Tart

Topped with ganache whipped cream

Children (Ages 6-12) 27.99

Children 5 & under are free

Reservations are recommended