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Chef Eduardo Jordan

Winemaker Jeff Lindsay-Thorsen

Passed Appetizers for the table to start

Grüner Veltliner, Underwood Mountain, Columbia Gorge, 2016

First Course

Purple Artichoke Salad with Castelvetrano olives, satsuma, and lemon sauce
W.T. Vintners Chenin Blanc, Upland Vineyard, Snipes Mountain, 2017

Second Course

Chocolate Cherry Sourdough, Foie Spread, Poached Duck Breast with cherry compote
W.T. Vintners Boushey Rhone Blend, Boushey Vineyard, Yakima Valley, 2015

Third Course

Grilled Lamb Loin & Braised Lamb Shank with mirepoix vegetables and lamb glaze
W.T. Vintners Stoney Vine Syrah, Stoney Vine Vineyard, Walla Walla Valley, 2014

DESSERT

Meyer Lemon Crème Brûlée

 

 

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