Wine Dinner 2.2.22



February 2, 2022

 

welcome.

 West coast oyster/Stracciatella granita/shallots/nduja crumble/strawberry foam

 Martin Woods Willamette Valley Rose 2019

 

first.

 Yellowtail Sashimi

Smoked shoyu/chile thread/kumquat jam/matcha dust

 Martin Woods Hyland Riesling 2019

 

second. 

Gnocchi

Button mushrooms/green grapes/roasted garlic, rosemary butter/marcona breadcrumbs 

Martin Woods Yamhill Chardonnay 2018

 

third. 

Bison strip

Tea smoked/chicken liver mousse doughnut/cherry/pink peppercorn 

Martin Woods Hyland Pinot Noir 2019

side by side with

Martin Woods Jessie James Pinot Noir 2019

 

fourth. 

Beck and Bulow Elk tenderloin

Cocoa nib tobacco rub/celery root gratin/peach wood bacon/mole/broccolini florets 

Martin Woods The Rocks Syrah 2019

 

fifth. 

Pear custard/honey boudino/hazelnut crumble/parmesan crisp

Martin Woods Noble Rot Riesling 2018

 

 

Executive Chef James Crowther III

Sous Chef Adam Dooling   |  Pastry Chef Michelle Myers