STEAKS & CHOPS · 361 `17 Malbec, A Lisa, Patagonia, Argentina 368 `15 Garnacha, Loidana Priorat,...
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O REGON E LECTRIC S TATION • 27 East 5th Avenue • Eugene, OR • 97401 • 541.485.4444 oesrestaurant.com Gift Cards • Private Dining Rooms • Outdoor Seating Gluten Free - GF * “Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.” M ARKET V EGETABLES & S IDES Grilled Asparagas, GF .......................................... Baked Potato, GF ................................................ Creamed Spinach ................................................. Broccoli, GF ......................................................... Jasmine Rice, GF .................................................. Mashed Potatoes, GF ........................................... Railroad Tie Fries ............................................... S EAFOOD Northwest Salmon .............................................. Sorel butter, honey-glazed baby carrots, baby turnips, sorel-pea puree, and spaetzle Mustard Seared Ahi Tuna ................................... Sauteed Northwest pears, snap peas, shittake mushrooms, toasted sesame seeds, watermelon radish, and coconut jasmine rice, with miso-mustard sauce GF Scallop Risotto .................................................... Mushroom risotto with asparagus and English peas, and shaved fennel salad, with Oregon black truffle beurre blanc GF Pistachio Encrusted Halibut ................................ Green garlic aioli, broccoli rabe, burst cherry tomatoes, roasted new potatoes Shrimp & Stoneground Provolone Grits ............... Andouille sausage, crispy bacon, bell peppers, corn, and tomatoes, GF Cioppino ............................................................. Prawns, halibut, clams, salmon, and calamari, in a light tomato-wine broth, with grilled ciabatta P AIRINGS OES Mushrooms .............................................. Coconut Prawns .............................................. Cajun Fried Oysters ........................................... Rogue Creamery Blue Cheese Crumbles, GF ...... ½ Lobster Tail, GF ............................................. Whole Lobster Tail, GF ....................................... P RIME R IB Porter 8oz. ...................................................... Conductor 12oz. ............................................. Station Master 16oz. ....................................... SPICE RUBBED AND SLOW ROASTED, WITH MASHED POTATOES AND VEGETABLES STEAKS & CHOPS Filet Mignon 8oz. ................................................ Red wine demi-glace GF Filet Mignon 12oz. .............................................. Red wine demi-glace GF New York Steak 12oz. ......................................... Whiskey peppercorn sauce GF Grass Fed New York Steak 10oz. ......................... Chimichurri GF Bone-in Ribeye 16oz. ........................................... Executive Chef, Scott Neuman’s, special steak butter GF Sirloin & Lobster .................................................. Lobster tail, and 6 oz. petite sirloin, with garlic butter GF Filet & Lobster ..................................................... Lobster tail, and 8 oz. filet, with garlic butter GF Pullman’s Pork Chop ............................................ Grilled bone-in chop, seasonal fruit salsa, jasmine rice, and broccoli GF Rack of Lamb ....................................................... Red wine demi-glace GF SERVED WITH MASHED POTATOES AND VEGETABLES LOCAL FAVORITES Iron Horse Burger* ................................................ Tillamook cheddar, bacon, caramelized onions, lettuce, tomato, and BBQ aioli, with railroad tie fries • GF bun available upon request Dungeness Crab Mac & Cheese ........................... Tillamook cheddar and toasted bread crumbs Spinach & Cheese Ravioli .................................... Pasta pillows filled with ricotta cheese and spinach, in a creamy tomato basil sauce Chicken Pesto Fettuccine ....................................... Sun-dried tomatoes, bell peppers, toasted pine nuts, lemon creme fraiche, and shaved parmesan cheese Chicken Fettuccine Alfredo .................................... Creamy garlic-parmesan sauce Smoked Salmon Pasta ........................................... Casarecci pasta, capers, leeks, sundried tomatoes, and lemon zest, in a Scotch-garlic cream sauce Mary’s Organic Free Range Half Chicken ............... Tomatillo salsa verde, fingerling potatoes, and asparagus GF Cattail Creek Lamb Shank ................................... Smoked provolone grits, lamb jus, gremolata, and vegetables, GF GLUTEN FREE PASTA AVAILABLE UPON REQUEST SOUPS & SALADS Clam Chowder ............................. Soup of the Day ........................... French Onion ................................................ House Salad .................................... Spring greens, pickled onions, and tomatoes with balsamic vinaigrette GF Greens & Beet Salad ........................ Spinach & arugula, goat cheese, roasted yellow and red beets, strawberries, and Marcona almonds, with champagne vinaigrette GF Caesar ............................................ Crisp romaine, and shaved parmesan, with focaccia croutons Loaded Wedge ...................................................... Crispy bacon, and grape tomatoes, with buttermilk blue cheese dressing GF Green Goddess ..................................................... Butter lettuce, avocado, grape tomatoes, watermelon radish, cucumber, bacon, and crispy shallots Northwest Oysters on the ½ Shell* ....... Champagne mignonette, and horseradish cocktail sauce GF Sautéed Steamer Clams ....................................... Your choice of Regular or Cajun. Fresh from the Pacific Northwest, with grilled ciabatta bread Seared Sea Scallops ......................................... Crispy bacon, creamy corn and confit fennel sauce, with soy balsamic glaze GF Crispy Calamari .................................................. Lightly battered and fried crisp, with marinara and garlic aioli Coconut Prawns .................................................... With citrus marmalade Ahi Tuna Tartare* ................................................. Diced red onions, avocado, pine nuts, cilantro, jalapeño, and sesame wontons, with spicy aioli NW Dungeness Crab Cakes ............................... Mango-mustard sauce, and buttermilk slaw Stuffed Piquillo Peppers .......................................... Warm herbed goat cheese, and basil oil, with shallot vinaigrette GF Warm Crab & Artichoke Dip ................................ Red peppers, onions, parmesan, and cream cheese, with Pinsa bread House-Made Mozzarella Sticks ............................. With marinara STARTERS U S D A C E R T I F I E D • • A N G U S B E E F Oregon Electric Station proudly serves the finest quality Pacific Northwest Beef & Certified Angus Beef from the Midwest, all chosen for their consistent marbling. Steaks are aged a minimum of 21 days for flavor and tenderness, hand-carved on the premises, seasoned-grilled to perfection. Knee Deep Cattle Company provides us with our free range grass fed New York steak. Select from an array of beef choices, or chops, chicken, and Pacific Northwest seafood. Introducing Pinsa! Your choice of Margherita or Featured Pinsa of the day. Specialty flour from Italy made with rice, soy, and wheat flour. Low Gluten & Calories. With the dough recipe’s roots dating back to ancient Roman empire, the new Pinsa Romana is an evolution of pizza recreated from an old traditional family recipe incorporating modern technique. Join us for Lunch Monday through Friday at 11:30am - 3pm 5.25 5.50 4.50 4.00 4.75 5.00 5.25 30.25 33.75 32.75 35.00 24.50 28.00 6.75 7.00 6.00 5.00 17.50 35.00 30.75 35.75 39.50 38.50 49.50 35.00 34.25 41.50 50.00 65.00 29.25 38.75 6/$15 • 12/$29 16.00 16.25 14.50 14.00 15.25 15.50 9.75 15.00 10.00 Margherita 12.00 Featured Market Price Cup 5.00 • Bowl 7.00 Cup 5.00 • Bowl 7.00 Bowl 8.00 Sm 7.00 • Lg 10.00 Sm 9.25 • Lg 12.25 Sm 8.00 • Lg 11.00 11.50 9.25 14.50 22.50 16.00 17.50 17.25 18.75 24.25 28.25
Transcript of STEAKS & CHOPS · 361 `17 Malbec, A Lisa, Patagonia, Argentina 368 `15 Garnacha, Loidana Priorat,...
OREGON ELECTRIC STATION • 27 East 5th Avenue • Eugene, OR • 97401 • 541.485.4444
oesrestaurant.comGift Cards • Private Dining Rooms • Outdoor Seating
Gluten Free - GF* “Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of foodborne illness.”
MARKET VEGETABLES & SIDESGrilled Asparagas, GF ..........................................Baked Potato, GF ................................................Creamed Spinach .................................................Broccoli, GF .........................................................Jasmine Rice, GF ..................................................Mashed Potatoes, GF ...........................................Railroad Tie Fries ...............................................
SEAFOODNorthwest Salmon ..............................................Sorel butter, honey-glazed baby carrots, baby turnips, sorel-pea puree, and spaetzle
Mustard Seared Ahi Tuna ................................... Sauteed Northwest pears, snap peas, shittake mushrooms,toasted sesame seeds, watermelon radish, and coconut jasmine rice, with miso-mustard sauce GF
Scallop Risotto ....................................................Mushroom risotto with asparagus and English peas, and shaved fennel salad, with Oregon black truffle beurre blanc GF
Pistachio Encrusted Halibut ................................Green garlic aioli, broccoli rabe, burst cherry tomatoes, roasted new potatoes
Shrimp & Stoneground Provolone Grits ...............Andouille sausage, crispy bacon, bell peppers,corn, and tomatoes, GF
Cioppino .............................................................Prawns, halibut, clams, salmon, and calamari, in a light tomato-wine broth, with grilled ciabatta
PAIRINGSOES Mushrooms ..............................................Coconut Prawns ..............................................Cajun Fried Oysters ...........................................Rogue Creamery Blue Cheese Crumbles, GF ...... ½ Lobster Tail, GF .............................................Whole Lobster Tail, GF .......................................
PRIME RIB
Porter 8oz. ......................................................Conductor 12oz. .............................................Station Master 16oz. .......................................
SPICE RUBBED AND SLOW ROASTED,WITH MASHED POTATOES AND VEGETABLES
STEAKS & CHOPS
Filet Mignon 8oz. ................................................Red wine demi-glace GFFilet Mignon 12oz. ..............................................Red wine demi-glace GFNew York Steak 12oz. .........................................Whiskey peppercorn sauce GFGrass Fed New York Steak 10oz. .........................Chimichurri GFBone-in Ribeye 16oz. ...........................................Executive Chef, Scott Neuman’s, special steak butter GFSirloin & Lobster ..................................................Lobster tail, and 6 oz. petite sirloin, with garlic butter GF Filet & Lobster .....................................................Lobster tail, and 8 oz. filet, with garlic butter GFPullman’s Pork Chop ............................................Grilled bone-in chop, seasonal fruit salsa, jasmine rice, and broccoli GFRack of Lamb .......................................................Red wine demi-glace GF
SERVED WITH MASHED POTATOES AND VEGETABLES
LOCAL FAVORITESIron Horse Burger* ................................................Tillamook cheddar, bacon, caramelized onions, lettuce, tomato, and BBQ aioli, with railroad tie fries • GF bun available upon request
Dungeness Crab Mac & Cheese ........................... Tillamook cheddar and toasted bread crumbs
Spinach & Cheese Ravioli ....................................Pasta pillows filled with ricotta cheese and spinach, in a creamy tomato basil sauce
Chicken Pesto Fettuccine .......................................Sun-dried tomatoes, bell peppers, toasted pine nuts,lemon creme fraiche, and shaved parmesan cheese
Chicken Fettuccine Alfredo ....................................Creamy garlic-parmesan sauce Smoked Salmon Pasta ...........................................Casarecci pasta, capers, leeks, sundried tomatoes, and lemon zest, in a Scotch-garlic cream sauce
Mary’s Organic Free Range Half Chicken ...............Tomatillo salsa verde, fingerling potatoes, and asparagus GFCattail Creek Lamb Shank ...................................Smoked provolone grits, lamb jus, gremolata, and vegetables, GF
GLUTEN FREE PASTA AVAILABLE UPON REQUEST
SOUPS & SALADSClam Chowder .............................Soup of the Day ...........................French Onion ................................................House Salad ....................................Spring greens, pickled onions, and tomatoes with balsamic vinaigrette GFGreens & Beet Salad ........................Spinach & arugula, goat cheese, roasted yellow and red beets, strawberries, and Marcona almonds, with champagne vinaigrette GF
Caesar ............................................Crisp romaine, and shaved parmesan, with focaccia croutons
Loaded Wedge ......................................................Crispy bacon, and grape tomatoes, with buttermilk blue cheese dressing GFGreen Goddess .....................................................Butter lettuce, avocado, grape tomatoes, watermelon radish,cucumber, bacon, and crispy shallots
Northwest Oysters on the ½ Shell* .......Champagne mignonette, and horseradish cocktail sauce GFSautéed Steamer Clams .......................................Your choice of Regular or Cajun. Fresh from the Pacific Northwest, with grilled ciabatta bread
Seared Sea Scallops .........................................Crispy bacon, creamy corn and confit fennel sauce, with soy balsamic glaze GFCrispy Calamari ..................................................Lightly battered and fried crisp, with marinara and garlic aioli
Coconut Prawns ....................................................With citrus marmalade
Ahi Tuna Tartare*.................................................Diced red onions, avocado, pine nuts, cilantro, jalapeño, and sesame wontons, with spicy aioli
NW Dungeness Crab Cakes ...............................Mango-mustard sauce, and buttermilk slaw
Stuffed Piquillo Peppers ..........................................Warm herbed goat cheese, and basil oil, with shallot vinaigrette GFWarm Crab & Artichoke Dip ................................Red peppers, onions, parmesan, and cream cheese, with Pinsa bread
House-Made Mozzarella Sticks .............................With marinara
STARTERSU
SD
A CERTIFIED • • A
N G U S B E E F
Oregon Electric Station proudly serves the finest quality Pacific Northwest Beef & Certified Angus Beef from the Midwest, all chosen for their consistent marbling. Steaks are aged a minimum of 21 days for flavor and tenderness, hand-carved on the premises, seasoned-grilled to perfection. Knee Deep Cattle Company provides us with our free range grass fed New York steak. Select from an array of beef choices, or chops, chicken, and Pacific Northwest seafood.
Introducing Pinsa! Your choice of Margherita or Featured Pinsa of the day. Specialty flour from Italy made with rice, soy, and wheat flour. Low Gluten & Calories. With the dough recipe’s roots dating back to ancient Roman empire, the new Pinsa Romana is an evolution of pizza recreated from an old traditional family recipe incorporating modern technique.
Join us for LunchMonday through Friday
at 11:30am - 3pm
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115.00135.25115.00120.00145.25174.75177.00195.25199.75184.00325.00400.00350.00399.75499.75549.75
Italian Red Varietals ~ “In vino veritas” (In wine there is truth)
240 `14 Vino Nobile di Montepulciano, Corte alla Flora, Tuscany, Italy241 `14 Chianti Classico, Isole e Olena, Tuscany, Ital242 `13 Barbera d’Alba, Paitin, Campolive, Piedmont, Italy243 `13 Nebbiolo, Cana’s Feast, Ciel du Cheval Vineyard, Columbia Valley, WA244 `13 Barbaresco, Produttori del Barbaresco, Piedmont, Italy245 `15 IL Sasso Carmignano,Piagga, DOCG, Italy246 `15 Super Tuscan, Podere Sapaio, Valpolo, Bolgheri Superiore IGT, Tuscany, Italy247 `13 Chianti Classico Riserva, Felsina, Rancia, Tuscany, Italy249 `14 Barolo, Podere, Ruggeri, Corsini, DOCG, Bussia, Italy250 `12 Brunello di Montalcino Riserva, La Fortuna, Tuscany, Italy251 `11 Barbaresco Riserva, Ca’del Baio, Asili, Piedmont, Italy252 `07 Brunello di Montalcino Riserva, Gaja Pieve Santa Restituta, Sugarille, Tuscany, Italy
Tempranillo, Malbec & Carménère ~ Tempranillo gets its name from the word “temprano” ("early"), a reference to the fact that it ripens several weeks earlier than most Spanish red grapes; best paired with spice and lamb. Malbec is the most widely planted red grape varietal in Argentina, with the Mendoza region being the lead producer; best paired with charcuterie and tomato sauce.
360 `17 Carmenere, Santa Rita, 120 Reserva, Spain361 `17 Malbec, A Lisa, Patagonia, Argentina368 `15 Garnacha, Loidana Priorat, Porrera, Spain362 `15 Tempranillo, Abacela, Fiesta Cuvee, Estate Grown, Umpqua Valley, OR363 `12 Tempranillo, Alejandro Fernandez, Tinto Pasquera, Spain364 `08 Tempranillo, La Rioja Alta, Viña Ardanza, Rioja Riserva, Spain367 `09 Malbec, Cuarto Dominio Reserve, Mendoza, Argentina365 `14 Malbec, Catena Alta, Historic Rows, Mendoza, Argentina366 `11 Malbec, Latta Wines, Northridge Vineyard, Wahluke Slope AVA, WA
Zinfandel ~ Zinfandel is often praised for its ability to reflect both its terroir and its winemaker's style and skill; best paired with pork, lamb and beef.
310 `13 Folie a Deux, Dry Creek Valley, CA311 `17 Seghesio, Sonoma County, CA312 `16 Turley, Juvenile Vines, CA253 ` 16 Ridge Lytton Springs, Dry Creek Valley, CA
Syrah, Shiraz & Petit Sirah ~ Although these have been combined in this category, Only Syrah and Shiraz are the same varietal. Syrah/Shiraz is best paired with grilled lamb and cured-meats, Petit Sirah, the exceptionally rare grape, is best paired with mozzarella, eggplant and burgers.
370 `17 Shiraz, Tournon, Mathilda, Australia375 `12 Syrah, Spring Valley, Nina Lee, Walla Walla Valley, WA373 `14/15 Syrah, K Vintners, Motor City Kitty, Yakima Valley, WA371 `15 Petit Sirah, Stags’ Leap Winery, Napa Valley, CA374 `13 Côte Rôtie, Barruol Lynch, “Nève”, Rhône Valley, France
Red Gems & Blends ~ 376 `14 Cotes du Rhone, E.Guigal, France (375 ml)380 `15 Cotes du Rhone, Chateau de Montfaucon, France380 `16 Gamay Noir, Beaujolais-Villages, Vielles Vignes, France381 `17 Cabernet Franc de Loire, La Pierre Frite, Loire Valley, France382 `14/16 Bordeaux, Château St-Andre Corbin, St. Emilion, France351 `14 Red Blend, Pamplin Family, JRG, Columbia Valley, WA352 `17 Gamay Noir, Brick House Vineyards, Ribbon Ridge, OR (Biodynamic)384 `12 Red Blend, Trium, Growers’ Cuvee, Rogue Valley, Oregon385 `14 Red Blend, Rutherford Hill, Barrel Select, Napa Valley, California 383 `15 Châteauneuf du Pape, Domaine Berthet-Rayne, Rhône Valley, France353 `16 GSM, Gramercy Cellars, “The Third Man”, Columbia Valley, WA354 `15 Red Blend, Orin Swift, “Papillon”, Napa Valley, CA355 `13 Red Blend, Chimney Rock, “Elevage”, Stags Leap AVA, CA356 `14 Bordeaux, Chateau La Croix St. Estephe, Saint-Estephe, France357 `10 Bordeaux, La Parde de Haut-Bailly, Pessac Leognan, France358 `10 Bordeaux, Chateau Leoville Poyferre, Saint Julien, France
Merlot ~ One of the world's most planted wine grapes. Depending upon the style of merlot, it’s best paired with grilled meats, mushroom sauces and leafy greens.
304 ‘15 Markham, Napa Valley, CA300 ‘16 Alexander Valley Vineyards, Estate Grown, Alexander Valley, CA301 ’16 Emmolo, Napa Valley, CA302 '12/14 Paradigm, Estate Grown, Oakville AVA, Napa Valley, CA303 ‘15 Pahlmeyer, Napa Valley, CA
Cabernet Sauvignon ~ One of the most widely recognized red grape varietals in the world and grown in nearly every major wine producing country; best with steak and prime rib.
306 ̀ 13 Five Star Cellars, Cabernet Sauvignon, Walla Walla Valley AVA, WA (375 ml)319 `17 McManis, CA320 `16 Joel Gott, 815, CA321 `15 Seven Hills, Columbia Valley, WA322 `16 Decoy, Sonoma County, CA323 `14 Marietta, Arme, Northcoast, CA324 `14 North by Northwest, Columbia Valley, WA325 `16 Mt. Veeder, Napa Valley, CA327 `15 Duckhorn, Napa Valley, CA328 `15 Frogs Leap, Estate Grown, Rutherford AVA, Napa Valley, CA329 ‘15 Ridge, Estate Grown, Santa Cruz Mountains, CA330 ’16 Faust, Napa Valley, CA331 ‘14 Jordan, Alexander Valley, Sonoma County, CA 333 '13 Dellile Cellars, Four Flags, Red Mountain AVA, Columbia Valley, WA334 ’14 Silver Oak, Alexander Valley, Sonoma County, CA335 '14 Dunn Vineyards, Napa Valley, CA336 ‘15 Shafer, One Point Five, Stags’ Leap District AVA, Napa Valley, CA337 '14 Ramey, Annum, Oakville AVA, Napa Valley, CA338 NV “Overture” by Opus One, Oakville AVA, Napa Valley, CA339 ‘14 Caymus, Special Selection, Napa Valley, CA340 ‘11/14 Ridge, Monte Bello, Santa Cruz Mountains, CA341 ‘08 Heitz, Martha’s Vineyard, Oakville AVA, Napa Valley, CA342 ’13 Dominus Estate, Yountville AVA, Napa Valley, CA343 ‘14 Opus One, Oakville AVA, Napa Valley, CA344 ‘95 Ridge, Monte Bello, Santa Cruz Mountains, CA
Sparkling Wine ~ “Come quickly, I am tasting the stars!”
109 NV Champagne, Veuve Clicquot, Demi Sec, Reims, France (375 ml)100 `18 Moscato d’Asti, Vietti, Piedmont, Italy (375 ml)100 ‘17 Moscato d’Asti, Vietti, Piedmont, Italy101 NV Sparkling Wine,Gloria Ferrer, Private Cuvee Brut, Sonoma, CA102 NV Sparkling Wine, Roederer Estate, Brut, Anderson Valley, CA103 ̀ 15 Schramsberg, Blanc de Blanc, North Coast, CA104 NV Champagne, Piper-Heidsieck, Cuvée 1785, Reims, France105 NV Champagne, Piollot, Come des Tallants, 100% Pinot Noir, Paris, France 106 NV Rose Champagne, Andre Clouet, Rose No. 3, Brut, Bouzy Grand Cru, France107 NV Champagne, Veuve Clicquot, Yellow Label Brut, Reims, France108 `06 Champagne, Dom Pérignon, Moët & Chandon, Brut, Epernay, France
Rosé ~ Made for warm summer evenings, outdoor dinners with friends and laughter. Best paired with cheese, olives and basil.
150 `17 Pinot Noir, Brooks, Willamette Valley, OR151 `17 Whispering Angel, Cotes de Provence, France152 `16 Domaine Bunan, Bandol , France
Aromatic Whites, Gems, & Blends 140 `15 Muscadet, Domaine Montru, Loire Valley, France141 `16 White Blend, Conundrum, CA 142 `14 Côtes du Rhône Blanc, Chateau de Montfaucon, Rhône Valley, France143 `16 Arneis, Paitin, Langhe, Piedmont, Italy144 `17 Viognier, Trium, Rogue Valley, OR130 `17 Sauvignon Blanc, Capitello, Croft Vineyard, Willamette Valley, OR131 `17 Sauvignon Blanc, Roger & Didier Raimbault, Sancerre, Loire Valley, France
Pinot Gris, Pinot Grigio & Pinot Blanc~ Flavors range from green apple to baked pear. Light and crisp, best paired with seafood, pasta and chicken.
122 `16 Pinot Gris, Goodfellow Family Cellars, Clover Reserve, Willamette Valley, OR123 `16 Pinot Gris, King Estate, Signature Collection, OR147 `15 Pinot Blanc, Ken Wright, Willamette Valley, OR146 `15 Pinot Blanc, Fougeray de Beauclair, St. Jacques, Burgundy, France148 `15 Pinot Gris, Alsace, Domaine Humbrecht, France145 `16 Pinot Gris, Antiquum Farm, Daisy, Willamette Valley126 `15 Pinot Gris, The Eyrie Vineyards, Original Vines, Dundee Hills AVA, OR
Chardonnay ~ The most popular white wine in the U.S. Styles range from complex and rich to crisp and refreshing. Best paired with chicken, pork, halibut and creamy pasta.
159 `16 Chateau Ste. Michelle, CA 160 `16 Josh Cellars, CA161 `16 Chalk Hill, Sonoma Coast, CA162 `15 Domaine Vocoret et Fils, Chablis, Burgundy, France164 `16 Shea Wine Cellars, Estate Grown, Yamhill-Carleton AVA, OR167 `16 St. Innocent, Freedom Hill Vineyard, Willamette Valley, OR165 `16 Benton Lane, Estate Grown, Willamette Valley, OR166 `17 Rombauer, Carneros AVA, Napa Valley, CA
Pinot Noir ~ The varietal that put the Willamette Valley on the map, most popularly paired with salmon, roasted chicken and pork.
200 `17 Broadley Vineyards, Willamette Valley, OR201 `’16 Bethel Heights, Estate, Eola-Amity, OR202 `14 Angela Estate, Dundee Hills Cuvée, Dundee Hills AVA, OR204 `16 J.K. Carriere, “Provocateur”, Willamette Valley, OR206 `15 Broadley, Estate Grown, Willamette Valley, OR207 `15 King Estate, Signature Collection, OR208 `15 Lemelson Vineyards, “Thea’s Selection”, Willamette Valley, OR209 `15 The Eyrie Vineyards, Dundee Hills AVA, Willamette Valley, OR210 `17 Patricia Green, Lia’s Vineyard, Chehalem Mountains AVA, OR211 `15 St. Innocent, Momtazi Vineyard, McMinnville AVA, OR (Biodynamic)212 `15 Ayres, “Pioneer”, Estate Grown, Ribbon Ridge AVA, OR203 `15 Irvine & Roberts, Estate, Rogue Valley, OR213 `17 Antiquum Farm, Juel Cuvée, Willamette Valley, OR222 `14 Lange, Freedom Hill Vineyard, Willamette Valley, OR214 `14/15 Shea Wine Cellars, Estate Grown, Yamhill-Carleton AVA, OR227 ’16 Broadley, Claudia’s Choice, Yamhill-Carleton AVA, OR216 `16 Goodfellow Family Cellars, Durant Vineyard, Dundee Hills AVA, OR217 `16 Cristom, Mt. Jefferson, Eola-Amity Hills AVA, OR218 `16 Beaux Frères, Willamette Valley, OR (Biodynamic)223 `12 Cristom, Marjorie Vineyard, Eola-Amity AVA, OR224 `15 Domaine Drouhin, Laurene, Dundee Hills AVA, OR219 `15 Ken Wright Cellars, Carter Vineyard, Eola-Amity Hills AVA, OR220 `14/15 Brick House, Evelyn’s Reserve, Ribbon Ridge AVA, OR (Biodynamic)221 `15 Beaux Frères, Upper Terrace Vineyard, Ribbon Ridge AVA, OR (Biodynamic)
BUBBLESNV Prosecco, La Marca (Italy) .................................................NV Rose Brut Prosecco, Col de Salici (Italy) ........................ NV Extra Dry Prosecco, Riondo (Italy) ...................... (187ml ) NV Brut Champagne, Nicolas Feuillatte ..................... (187ml)
ROSE`17 Chateau de Campuget (Rhone Valley, France) ....................
WHITES`16 Riesling, Charles & Charles (Yakima Valley, WA) .....................`17 Pinot Gris, King Estate, “Acrobat” (Oregon) .........................`16 Pinot Gris, Eyrie, (organic) (Willamete Valley, OR) ...................`17 Sauvignon Blanc, Giesen (Marlborough, New Zealand) .........`17 Chardonnay, Stoller (unoaked) (Dundee Hills Ava, OR) ...........`17 Chardonnay, Black Stallion (NapaValley, CA) ......................
REDS`12 Pinot Noir, Irvine & Roberts (Rogue Valley, OR) ....................`17 Pinot Noir, Patricia Green Cellars (Willamette Valley, OR) ........`15 Pinot Noir, Ken Wright Cellars (Willamette Valley, OR) ...........`15 Grenache/Syrah, Marius (by Michel Chapoutier, France) ......`18 Tempranillo, Alesanco Pedro Martinez (Rioja, Spain) .............`18 Malbec, Portillo (Mendoza, Argentina) .................................`17 Merlot, McMannis (California) ...........................................`16 Red Blend, The Federalist Napa, CA....................................`16 Cab Sauvignon, Storypoint (California) ..............................`17 Cab Sauvignon, Wine of Substance (Columbia Valley, WA) .....`16 Cab Sauvignon, Napa Valley Quilt (Napa Valley, CA) ............
VINTAGES ARE SUBJECT TO CHANGE BASED ON AVAILABILITY.
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WINES BY THE GLASS
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