Join us along with Evan Martin of Martin Woods Winery next Thursday to learn more of Evan's winemaking story. Take the opportunity to taste nine current release and library wines, paired with a menu from the best of locally grown, harvested and raised fruits, vegetables and proteins.
We will be offering four courses, available as a pre-fixe meal, or you can choose to order items individually, all with pairings. The pre-fixe option will start at $70 with pairings, with the option to add additional wines or courses.
Call the restaurant to make a reservation, or book online via our website.
We will offer the menu during all of dinner service, but you will only be able to catch Evan from 6 - 8.
The menu for the evening:
Petite oyster, sorrel granita
'17 Willamette Valley Rosé
Smoked Halibut crudo, fava puree, green strawberry, cucumber, agretti
'17 Hyland Vineyard Riesling
Charred little gems, goddess vin, hazelnut-olive crumb
'16 Yamhill Valley Chardonnay
Smoked duck breast, roasted cherries, snap pea, fennel, new potatoes
2017 Columbia River Cab Franc
Beef & lamb kefta, saffron rice, spinach salad, herbed creme fraiche
'17 Havlin Vineyard Gamay Noir
Maitake mushroom risotto, beet, sweet onion
'15-'17 Vertical of Jesse James Vineyard Pinot Noir.
'17 Late Harvest Riesling
Sheep cheese, cornbread, micro fennel
Semolina cake, golden raspberry, basil ice cream
Evan and Sarah Martin produce wines from fruit they farm directly, or source from exceptional vineyard sites in the Willamette Valley and Walla Walla Valley. They focus on producing wines with textural elegance, expressive aromas and the potential for long-age, primarily from single vineyard origins, and have a unique approach using a large percentage of Oregon Oak Barrels for aging. These barrels are crafted from locally harvested oak, open-air dried on the Martin's property, and coopered in McMinnville. This produces a wine with distinct characteristics not found with traditional French Oak production.