Winemaker, Jerry Sass, will lead guests through his selection of handcrafted Pinos Gris, Pino Blanc and Pinot Noir. Each wine will be thoughtfully paired with Chef Bradford Heap’s seasonal fare.
Prince Edward Island Steamed Mussels with Morel mushrooms and crème fraiche [2015 Sass Pino Blanc]
Sweet Pea Ravioli with spring vegetables and lemon butter [2016 Sass Pinot Gris Willamette Valley]
Mary’s Organic Duck Liver Gnocchi with shallots, sage and Parmigiano Reggiano [2015 Sass Pinot Noir Willamette Valley]
Pasture One Grass-Finished Ribeye two ways, potato puree, red wine reduction and grilled ramps [2012 Sass Pinot Noir “Vieux Amis”]
Vanilla Bean Buttermilk Panna Cotta [Valdespino Pedro Ximenez ‘El Candado’]
Reservations are required and can be made by calling the restaurant at 720.638.4800.