Thursday March 28, 2013
6:00 pm - Gathering Hour, passed appetizers and welcome wine
7:00 pm - Dinner Begins
Join the respected winemakers from Winderlea Vineyard and Winery as they present their acclaimed Oregon-grown selections to be perfectly paired with a 4-course regional menu designed by Pronghorn Executive Chef Kevin Linde.
Winderlea has gained national acclaim for their elegant and sensuous representation of the Pinot Noir grape. The evening will represent the best that Oregon has to offer in both food and wine.
$75.00* per person
* Service charge of 20% additional
Greeting - Passed Canape with 2011 Winderlea Rose
First Course - Dungeness Crab Cakes with 2010 Winderlea Chardonnay
Second Course - Duck Confit Agnolotti, foraged Mushroom Sauce with 2010 Winderlea Pinot Noir
Third Course - Imperial Stock Ranch Lamb, Local Vegetables, Lamb Jus with 2009 Winderlea Pinot Noir
Fourth Course - Composed Cheese Course with 2008 Worden Hill Syrah