Greeting

            Wine: Pinot Blanc

            Food: Sautéed olives

First Course

            Wine: Whole Cluster Pinot Noir

            Food: Sea Scallops with truffle mushroom cream sauce

Second Course

            Wine: Willamette Valley Pinot Noir

            Food: Grilled Copper River Salmon with arugula-grape salad

Third Course

            Wine: Reserve Pinot Noir

            Food: Pork Tenderloin with haricots verts, grilled peach,orange reduction and saba

Fourth Course

            Wine: Grand Cuvee Pinot Noir

            Food: Rack of Lamb with wild mushroom potato gratin, mint pesto

Dessert

            Wine: Pinot Noir Port

            Food: Chocolate tres leches cake

 
 

 

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