Thursday, November 17th, 2016
With the third thursday in November comes the annual frenzy over beaujolais nouveau: the light-bodied vin de primeur made from gamay grapes, fermented for just a few weeks and released around the world in one of the year’s most celebrated wine moments: the first taste of the 2016 vintage. We’ll have some on hand, along with other wines from the region and a menu of classic country dishes from Beaujolais.
PRIX FIXE MENU
terrine of pork with pistachios
frisée, warm bacon vinaigrette & a poached farm egg
Morue Noire aux Champignons Sauvages
black cod with wild mushrooms, shallots & thyme
Poulet au Beaujolais
chicken braised with beaujolais, bacon, mushrooms & onions
rustic comice pear tart with crème fraîche
45.00 per person • call now for reservations 541.342.3612
The menu may change slightly due to ingredient availability or chef’s inspiration.