Annual Fall Harvest Wine Dinner | 6:30-Reception | 7pm- Dinner


Fall Harvest Feast


First Course

King Estate, Pinot Gris– Willamette Valley

Smoked Pork Shoulder over a warm Pumpkin Custard

Topped with Chili Roasted Pumpkin Seeds

Served with a Buttermilk Biscotti

Second Course

Foley, Chardonnay, Santa Rita Hills


Sweet Potato Gaufrette Topped with Cold Smoked Salmon Crudo,

Buerre Blanc Dippin Dots and Lemon Zest

Third Course

Cambria Julia’s Vineyard, Pinot Noir, Santa Maria Valley.


Butter Poached White Asparagus with Roasted Oyster Mushrooms

Topped with a 60 Minute Soft Cooked Egg, Shaved Cured Egg Yolk and Frisee

Forth Course

Sanctuary, Cabernet Sauvignon, Rutherford Napa Valley



Turkey, Duck, and Chicken with Sausage and Cornbread-Sage Stuffing

Served with a Turducking Gravy, Butternut Squash Hash,

Cranberry Chutney and Sautéed Haricot Verts

Fifth Course

Mullan Road Cellars, Red Blend, Columbia Valley


Slow Roasted Beef Short Rib with Red Wine Braised Carrots and Parsnips

Served over Black Pepper Whipped Potatoes

Finished with a Natural Pan Sauce

Sixth Course

Kiona Vineyards, Late Harvest Riesling, Columbia Valley

Goat Cheese Zucchini Bread with Caramelized Pear Butter,

Sorghum Ice Cream and Candied Corn Nut Crumble

Executive Chef / Proprietor – John Varanese

Chef de Cuisine – Erik Abraham

Sous Chef – Callie Critchelow

Guest Speakers – John Johnson, Owner/Sommelier – The Wine Rack

Ricky Weathington, CSW. WSET. Republic National Beverage Co.