Father’s Day Supper

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June 16, 2013

– Lucy’s Garden

LITTLE GEM LETTUCES
boquerone vinaigrette, reggiano cheese,
garden herb croutons
Swanson, Pinot Grigio, Napa, 2010

PAN ROASTED LOCAL KING SALMON
sweet corn pudding, ruby port reduction
Cornerstone, Chardonnay, Willamette Valley 2010

SCHMITZ RANCH DRY AGED RIBEYE
lucy brussels sprouts and house cured bacon, porcini and morel mushrooms, cabernet jus
Raymond Cellars, Field Blend, Napa 2011

POP’S SUNDAY SUNDAE
tedd’s housemade vanilla, strawberry & guittard chocolate ice cream, chantilly cream & strawberry compote
Chateau castelnau de Suduiraut, Sauternes, 2007

45 per person
(excludes alcohol, tax and gratuity)

20 per person for paired wines

Executive Chef Victor Scargle
Chef de Cuisine Alfredo Cortez

We offer ingredient-driven, farm/ocean/field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit
A service charge of 20% will be added to all parties of 6 or more.

LEED Platinum certified