Winter Menu Appetizers Crostini with goat cheese, roasted red pepper jam and basil. Oregon blue cheese and honey roasted pecans on seeded crostini. Elk meatballs with plum-garlic glaze. Caramelized onion and gruyere cheese pastries. Roasted red potato canapes with duck leg confit. Salads Grilled beef tri tip and pomegranate salad, with mesclun greens, dried cherry vinaigrette. Grilled chicken, grape, toasted walnuts and romaine salad with stilton blue cheese dressing. Spinach, grapefruit, tangerine, french feta and greek olive salad with sweet shallot vinaigrette. Dinner Beef short rib and prosciutto ragu, over buttered papardelle noodles. With fresh shaved parmesan. Roasted pork tenderloin, creamy gorgonzola sauce with portobello mushroom fregula pasta Chicken roulades, stuffed with pears and gogonzola cheese, in vermouth sauce. Served with roasted sweet potato puree. Shiraz wine and orange braised lamb shanks, with creamy pecorino cheese polenta. Dessert Caramel-bourbon cheesecake with pecan crust, topped with toffee shards. Vanilla bean and tangerine zest layer cake with dark chocolate ganache. Pineapple cake with coconut cream frosting. Tripled chocolate layer cake, with chocolate buttermilk cake layers, milk chocolate mousse and bittersweet ganache. |
Fall Menu Appetizers Spicy roasted sweet potato spears, potato wedges with garlic creme fraiche. Mushrooms stuffed with fontina and roasted garlic. Prosciutto wrapped dates stuffed with goat cheese. Brie with huckleberry compote and toasted hazelnuts, on seeded flatbread. Skewered grapes rolled in gorgonzola and toasted hazelnuts. Salads Pear, baby greens, blue cheese, hazelnut salad with pear vinaigrette. Radicchio, arugula, roasted golden beets and fresh oranges with pistachio viniagrette. Oregon cheese plate with three artisan-produced cheeses, grapes, figs, apples and assorted crackers. Dinner Bacon-wrapped maple pork loin with roasted squashes and pear compote. Roasted chicken, carrots, sweet potatoes, fennel and leeks, served over polenta with roasted red pepper cream sauce. Grilled Edelweiss bratwurst with roasted yams, chunky garlic suauerkraut, braised apples and bacon mashed potatoes. Stout-braised beef, with carrots, onions, potatoes and parsnips. Served with mashed maple-roasted acorn squash. Dessert Apple, pear and walnut crumb cake with caramel sauce. Honey panna cotta with comice pear sauce. Chocolate stout cake with malt frosting. Pumpkin cheesecake with gingerbread crust, caramel sauce, topped with sour cream and candied ginger. |
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