• CLOSED MONDAY
    TUES-THURS 11AM-9:30PM
    FRI-SAT 11AM-10:30PM
    SUN 11AM - 8:30PM

“AVA’s of Willamette Valley” Wine Dinner

Wednesday, April 25th  and Thursday, April 26th 2018 |  7:00pm           ”AVA’s of Willamette Valley” Wine Dinner    |   $60 per person   |   6 wines paired with 5 courses   |  Reservations Are Required

willamette mapIt’s time to get excited! This April, we will visiting Wine Enthusiast’s “2016 Wine Growing Region of the Year,” the promised land for Pinot Noir in the US, the Pinot Powerhouse, the one, the only, drum roll please….Willamette Valley! Trust me, you’ll be applauding once you taste these wines!

Willamette Valley is not only Oregon’s leading wine region with seven unique sub-ava’s, but is also recognized as on of the premier Pinot Noir producing areas of the world, which is why over 70% of all plantings in Willamette are Pinot Noir! With climate and landscape mirroring that of Northern Europe, it is the ideal place for cool climate varietals like Pinot Noir, Riesling and Pinot Blanc.

With Pinot perfected in the pure caliber of these wines, we couldn’t pass up the opportunity to share these truly first-class wines with you!  We hope you’ll join us!

Sincerely,

Ashley Esposito, Manager

Emilio Amato, Owner

**Should you have any dietary restrictions or allergies, please let us know upon making your reservation so we can accommodate you.

Reception Wine: 

Willamette Valley Vineyards Riesling, 2016

MENU PAIRINGS:

Course 1Oysters stuffed with lump crab meat, Monterey Jack and crispy bacon

Paired with St. Innocent, Willamette Valley Pinot Blanc, Freedom Hill Vineyard, 2015

Course 2Fresh spinach salad with pancetta, pear and blueberries, served with gorgonzola dressing

Paired with Patricia Green Cellars, Willamette Valley Pinot Noir, Freedom Hill Vineyard, 2016

Course 3Linguine tossed in a rich mushroom cream sauce

Paired with St. Innocent, Eola-Amity Hills Pinot Noir, Temperance Hill Vineyard, 2014

Course 4Chicken roulade stuffed with mozzarella and ham, topped with a light pecorino and butter cream sauce, served with sauteed Swiss chard

Paired with Patricia Green Cellars, Ribbon Ridge Old Vines Pinot Noir, Estate Vineyard, 2014

Course 5Triple Cream Brie, fresh strawberries and hazelnut biscuit

Paired with Belle Pente, Pinot Noir Murto, 2014

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