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Events

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.

Buty & Dowsett Wine Dinner

Tuesday, March 3rd, 2015

Chris Dowsett, the winemaker for both Buty and Dowsett Family Winery exemplifies the sensibility of the old world. He recalls the style of the Rhône and Bordeaux, yet with the immediacy of Washington fruit-and the results are balanced, exciting wines. Our chef has created an elegant menu to bring out the best in the glass and on the plate, and Chris will be on hand to guide you. We hope you’ll join us for this very special experience.
PRIX FIXE MENU


AMUSE BOUCHE

radish & foie gras

Dowsett Family Winery Gewürztraminer Celilo Vineyard Columbia Gorge 2013


FIRST COURSE

seared scallop, egg yolk, miners lettuce, toasted brioche

Buty Winery Sauvignon Blanc, Semillon, Muscadelle Columbia Valley 2012


SECOND COURSE

roasted chicken, tarragon, butter sauce

Buty Winery Chardonnay Conner Lee Vineyard Columbia Valley 2013


THIRD COURSE

mortadella envelopes, celery root puree, black truffle

Dowsett Family Winery Devotion Columbia Valley 2010


FOURTH COURSE

rabbit & roasted fennel

Dowsett Family Winery Mourvedre Heart of the Hill Vineyard Red Mountain 2011


FIFTH COURSE

orecchiette pasta, oxtail, dandelion, ricotta

Buty Winery Rediviva of the Stones Rockgarden Estate Vineyard Walla Walla 2011


SWEET COURSE
mignardises

90.00 PER PERSON • CALL FOR RESERVATIONS 541.342.3612

Loire Valley French Regional Dinner

loire

Wednesday, March 25th, 2015

Our culinary tour de France is taking us to the picturesque Loire Valley. We’ll imagine the chateaux among the vineyards, as we taste the area’s excellent wines and the flavors of spring.
PRIX FIXE MENU


FIRST COURSE

Rillettes de Truite Fumé
smoked trout mousse toasts with french breakfast radishes & pickled shallots


SECOND COURSE

Salade de Roquette, Betteraves, Amandes et Fromage de Chevre
arugula, roasted beets & fresh goat cheese, meyer lemon vinaigrette


MAIN COURSE

Daurade au Beurre Blanc, Legumes Printanières
sea bream with wine and butter sauce, leeks, turnips & spinach

— or —

Blanquette de Porc
braised pork with cream, prunes & vouvray with buttered potatoes


DESSERT

Tarte Tatin
the classic upside down apple tart, caramel & whipped cream


45.00 per person • Call for reservations 541.342.3612


The menu may change slightly due to ingredient availability or chef’s inspiration.