Wednesday, March 6 | 6:30pm
Mi Corazon will offer a four-course wine dinner featuring innovative Mexican cuisine, wines from J. Wrigley Vineyards and a special tequila liqueur to finish. Dinner is $80, gratuity not included. Seating is limited, advance booking required. Call (503) 436-4074 for reservations.
Arrival | Jubilation Sparkling Wine
Scallops al Mexicano seared and topped with pork cracklings and avocado cream
Wine | 2017 Estate Pinot Gris
Jicama salad dressed with spicy-sweet dressing
and topped with crunchy crab and jalapeo churros
Wine | 2017 Estate Chardonnay
Piedmontese sirloin on corn-cake topped with adobo of fire-roasted tomatoes, onions, Guajillo and Pasilla peppers and served with grilled squash
Wine | 2014 Proposal Block Pinot Noir
Finish | Tequila Liqueur
BISTRO WINE PAIRING MENU WITH MONKSGATE VINEYARD
Friday, March 8 | Dinner Service Begins at 5pm
Chef Jack Stevenson joins MonksGate Vineyard in offering a special three-course, prix fixe wine pairing menu. Call (503) 436-2661 for reservations.
Sweet Late Summer Corn Crusted Jumbo Sea Scallops
Meyer Lemon Custard, lemon Thyme Riesling Sauce and Micro Herb Salad
"St. Helens RR Ranch" Pinot Noir Brined Filet Mignon.
Porcini Mushroom Potatoes Pave, Chive-Citrus Compound Butter, Broccolini Aspiration, Pinot Noir Veal Sauce
Late Harvest Preserved Peach Cheese Cake
Cinnamon and Morello Cherry Sauce
SOKOL BLOSSER WINE DINNER AT CASTAWAYS
Saturday, March 9 | 6pm
Castaways Restaurant will host Sokol Blosser Winery for a five-course wine dinner. Meal is $99 per person, gratuity not included. Reservations are required, please call (503) 436-4444.
Welcome and Amuse Bouche
Petite Dungeness Crab Fritter with Lobster Sauce and Sherry-Lemon Aioli
2016 Bluebird Cuvee Sparkling Wine
Jumbo 'Sea of Cortez' Wild Prawn stuffed with Thai-Scented Dungeness Crab, Panko-Coconut Crusted on Guava Pineapple Red Curry Sauce
2018 Estate Rose of Pinot Noir
Seared Wild Diver Scallop on Crispy Polenta Cake with Sundried Tomato-Castelvetrano Olive Tapenade, 20-year Aged Balsamic and Prosciutto 'Dust'
2017 Dundee Hills Pinot Gris
Pinot Noir Braised Pork Cheek on Parmesan-Chive Potato Croquette with Wild Mushroom-Pork Stock Sauce and Pea Tendrils
2015 Dundee Hills Estate Pinot Noir
Duck Confit Cannelloni with Caramelized Onions, Wild Mushrooms, White Truffle Bechamel and Herbed Goat Cheese, finished with Pinot Noir-Duck Reduction Sauce and Grana Padano Parmesan
2013 Dundee Hills Estate Pinot Noir
White Peach Tartlet on Lemon-Ginger Shortbread Cookie Crust, drizzled with Meyer Lemon Sauce and topped with Fresh Fruit
2014 Estate White Riesling