• Hardwood smoked rosemary sea salt crusted prime rib, slow roasted to a perfect doneness. Served with toasted black peppercorn and red wine demiglace. 8-10 oz portions.
• Suggested Sides – Fingerling Potatoes, Green Beans and Brussels Sprouts
• Suggested Wine Pairing – Duck Pond Pinot Noir (Not included – see below for ordering)

• Hardwood smoked rosemary sea salt and toasted peppercorn rubbed hanging tender steak. Cast iron seared, sliced, and finished with a bleu cheese chive compound butter or classic red wine demiglace.
• Suggested Sides - Fingerling Potatoes, Green Beans and Brussels Sprouts
• Suggested Wine Pairing – Watermill Estate Merlot (Not included – see below for ordering)

• Sous-vide turkey galantine, stuffed with a savory turkey sausage, served with a roasted turkey sage brown gravy, and smoked and confit turkey hindquarters with a zesty cranberry relish.
• Suggested Sides - Mashed Potatoes/Gravy, Broccolini, Green Beans
• Suggested Wine Pairing – Chemistry Pinot Noir Rose Bubbles (Not included – see below for ordering)

• 7 oz portion of salmon baked in a puff pastry shell with a mascarpone pesto and wild mushroom filling. Garnished with fried capers and persillade.
• Suggested Sides - Rice Pilaf, Green Beans, Carrots
• Suggested Wine Pairing – Willamette Valley Chardonnay (Not included – see below for ordering)

• Citrus and apple brined pork loin chops, seared, and oven finished in a Dijon tarragon peppercorn sauce or a dark cherry port sauce.
• Suggested Sides - Fingerling Potatoes, Carrots, Brussels Sprouts
• Suggested Wine Pairing – Willamette Valley Riesling (Not included – see below for ordering)

Jasmine rice in a rich roasted vegetable broth, fresh sage with a nutty brown butter to compliment the beautifully aromatic rice.

Yukon gold potatoes whipped with mascarpone cheese, slow roasted garlic, and seasoned to delightful, fluffy perfection.

Fingerling potatoes and pearl onions roasted slow until tender, tossed with a citrus, parsley, sage, and bright herb paprika olive oil.

Oven roasted and caramelized Brussels sprouts

NW green beans sauteed with bacon

Broccolini oven roasted and tossed in parmigiana Reggiano and preserved lemon zest

Rainbow carrots roasted and glazed with a honey spiced butter sauce with fresh ginger