Our Meal Kit menu changes weekly. Each kit feeds two people. Each week there are different side offerings as well! The Meal Kit is for pickup only on Saturday and Sunday!
Menu for July 4 & 5
Suggested pairing: 2018 Estate Pinot Blanc/ Pinot Gris
Suggested pairing: 2018 Blossom Ridge Pinot Noir
Suggested pairing: 2015 Sparkling Rose of Pinot Noir
*Add a side of roasted asparagus with sauce gribiche $7
“Pane lovato” is a centuries old Tuscan panzanella salad recipe, named after the old mariner tradition of re-wetting their dry bread in the sea while on extended voyages. Pre-dating the arrival of the tomato in Europe, this salad instead builds its foundation upon the onion and what’s fresh and coming out of the garden and off the farm, and of course, house bread is the hero! Best made at least a half hour ahead of time, you can enjoy this salad on its own, but you’ll also have ample opportunity to sear a nice piece of salmon or finish roasting that chicken to add to the dish and make a more substantial meal
The warmer weather also encourages us to spend more time out of doors, engaging in those summer activities we love so much. Let’s peel away from the kitchen and those hot stoves and enjoy the classic, chilled Vichyssoise. A French soup in origin, our take is decidedly lighter and more attuned to the modern palate. Foregoing the generous, heavy cream of the classic, our vichyssoise uses NW Yukon potatoes and leeks to create a refreshing cold soup, perfect for Oregon summer days. Finish up with a creamy, tart charred strawberry buttermilk panna cotta with sweet, crispy hazelnuts and dark chocolate sauce as you sip some bubbles and prepare for the celebratory firework
Our chef has done most of the work for you – simple instructions are included to ensure a delicious dining experience!