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 Friday through Monday!
Our Farm & Forage for You!
Menu for April 23-26
Celeriac Vichyssoise: leeks, celeriac, nettle chimichurri
Lentil Salad: arugula, carrot, cured black olive, zhug vinaigrette, fata morgana, herbs
Brown Butter Cake: dates, marconas, honey, Dominican chocolate
*Add a slab of focaccia bread - $6
*Add NW chicken breast - $9
Recommended pairing: Evolution Sparkling Red
We have been so blessed over this last week as we enjoy this beautiful weather around the vineyard. The days are the perfect blend of crisp mornings and warm afternoons, the birds are singing, and we saw our first bud break on the vines! This is exciting for our team as it means the 2021 growing season has officially begun! As the weather warms a bit we’re also ready to lighten up our meal a bit with a chilled soup and lentil salad that still packs the flavorful punch we’d expect when pairing with our Sparkling Red.
We’ll start with a celeriac vichyssoise! Yukon potatoes and plenty of amazing leeks, cooked with local celeriac and pureed into a chilled, flavorful decadent soup! My favorite part of this offering is the inclusion of a nettle chimichurri to garnish and kick this soup up a notch. We harvested a giant pile of stinging nettles from our property last week, and we’re turning them into a unique twist on chimichurri to bring an additional fresh herbaceous, spiced complement to your meal.
We also have a beluga lentil salad! Delicious, earthy lentils ready to toss with roasted carrots and rutabaga, arugula, pickled red onions and Briar Rose Fata Morgana! To dress, I’ll have a zhug vinaigrette. One of my favorite condiments, zhug is a spicy herbed sauce found in many Middle Eastern cuisines, and will bring harmony and balance to the deep earthiness of the black lentils. Add on a protein side of spiced NW chicken breast! Brined, seared and portioned ready to top your salad and complete your meal!
We’ll finish up with a brown butter cake sweet treat, filled with marcona almonds and dates, dipped in Dominican dark chocolate, and ready to lather with honeyed whipped cream made with our Estate honey!
As always, leave the baking to us and add on a slab of housemade herbed focaccia to complement your meal!
--Chef Travis Bird
Our chef has done most of the work for you – simple instructions are included to ensure a delicious dining experience!