Periodically, we find reasons to celebrate, to explore different cuisines, or to support important causes and organizations. The result is an evolving calendar of special events in the restaurant — from our signature French Regional Dinners, to partner events with wineries, to one-of-a-kind prix-fixe dinners that support local food coalitions and farmers.
Easter Brunch & Supper Sunday, April 20, 2014 We'll be celebrating spring with a classic Easter brunch (think asparagus benedict, hot cross buns, strawberries....) and a prix-fixe supper in the evening: carrot-tarragon puree or spring radish salad, smoked ham with goat cheese-potato gratin & morel ragout, and a special dessert. Join us!
Paris Regional Dinner Wednesday, April 30, 2014 Be transported to the wine bars and bistros of the capital with a menu of timeless city fare and classic French wines, at one of our most popular French Regional Dinners.
PRIX FIXE MENU
Mousse de Foie de Poulet:
chicken liver mousse & toast
a selection of crunchy spring salads: celery root, carrot, cucumber & beet
Steak Frites: grilled skirt steak with chive-chervil butter, mesclun salad and french fried potatoes
• or •
Sole Meunière: crispy fried filet of sole with lemon, butter & parsley, new potatoes & roasted spring vegetables
Coulommiers: soft-ripened creamy cow’s milk cheese with rhubarb chutney
Gâteau Paris-Brest: puff pastry with espresso cream, chocolate sauce & toasted almonds
40.00 per person • Call for reservations 541.342.3612
The Rhône Valley Wednesday, May 28, 2014 The Rhônes—North and South. In the North, with its astonishingly elegant wines based on Syrah and Viognier, the food and the sensibilities seem to have more in common with the Lyonnais region, or Burgundy. In the South, where rustic grenache is the basis for many red wines, and rosés are more prevalent than whites, you are in Provence. This menu samples food and wine from both Rhônes.
PRIX FIXE MENU
Brochette de Foie de Canard: duck liver brochette with bacon & sage
Tartare de Betteraves Mimosa: beet tartare with herb salad & chopped egg
Poisson de Roche Rôti aux Épinards, Artichauts et Olives Vinaigrette: pan roasted pacific rockfish with spinach & artichokes, olive & caper vinaigrette
• or •
Gigot d’Agneau Rôti au Romarin: wood oven roasted leg of lamb with rosemary, served with a galette of wild greens
Cabecou Feiulle: soft goat’s milk cheese with black pepper, wrapped in an armagnac-washed chestnut leaf
Crème Renversée au Coulis de Fraises: vanilla custard with strawberry sauce