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Dates: December 31, 2016 - January 1, 2017
Time: 4:00 pm - 12:00 am

NYE 2016

Four Course Menu


Crab Bisque

Oregon dungeness crab, sherry cream, fresh chives,
crispy seafood rangoon, micro greens


Braised Short Rib Gnocchi

burgundy braised beef short rib, house made potato gnocchi,
meyer lemon gremolata


Charcuterie Plate

two assorted meats, two assorted cheeses, candied nuts, poached pear,
Dijon mustard, merlot jelly



Caesar Salad

house caesar dressing, croutons, parmesan


Harvest House

mixed greens, dried cranberry, butternut squash, toasted pumpkin seeds,
rogue creamery blue cheese, white balsamic vinaigrette



Herb Roasted Chicken

12oz champagne brined Mary’s Free Range airline chicken,
black truffle & gruyere potato gratin, 
roasted baby carrots, pomegranate gastrique


Beef Wellington

usda choice Oregon Natural beef tenderloin wrapped in mushroom duxelle
& warm puff pastry, whipped potatoes, grilled asparagus, 
port wine demi-glace


Citrus Seared Scallops

corn, tomato, caramelized fennel & parmesan risotto,
grilled asparagus, blood orange beurre blanc, fried leeks


Black Truffle Potato Gnocchi

arugula, roasted root vegetables, shaved parmesan,
brown butter cream sauce, chervil


Maine Lobster Tail

butter poached, charred lemon beurre blanc

$23 addition



Dessert Trio

lemon passionfruit tartlet – shortbread crust with bright lemon &
passionfruit curd topped with toasted meringue

chocolate truffle – rich dark chocolate & red wine truffle

eggnog tiramisu – brand infused ladyfingers, kahlua infused mascarpone



glass of sparkling Spanish cava or French sparkling cider included

Executive Chef: Ted Witte