First Course
Barbequed Duck and Figs
Gravlox, Blue Cheese and Toasted Pecans
Lobster, Tobiko and Pickled Ginger
Eggplant Caviar in Phyllo
Grilled Flank Steak and Chipotle Chimichurri
Wines
1999 Winemakers Reserve Pinot Noir
1998 Winemakers Reserve Chardonnay
1999 Estate Gewurztraminer
Second Course
Rabbit Terrine with Micro Greens and Saffron Foam
Wine
2001 Estate Pinot Gris
Third Course
Smoked Quail with Carrot and Parsnip Puree
Chilled Fresh Pea and Tomato Soup
Wine
1998 Pierces Elbow Pinot Noir
Fourth Course
Grilled Columbia River Sturgeon with Basil Tomato Butter, Foraged Mushrooms, Wild Rice and Sauvie Island Farms Vegetables
Wine
1999 Grahams Block 7 Vineyard Pinot Noir
Fifth Course
Dessert Trio:
Cypress Grove Goat Cheese Parfait
Apricot Black Pepper Sorbet
Chocolate Whiskey Cake and Cherry Compote
