Join us at The Clubhouse at Baywood in Long Neck for a lovey evening exploring the Willamette Valley via wine and food! Jesse Bates, National Brand Manager for Trisaetum, along with Paul Karp of Vintage Imports, will be educating us on five beautiful wines from this classic Oregon Winery. Chef Brendan has put together an awesome five course menu to match. Make you reservations now as this dinner will sell out. To learn more about Trisaetum please click here.
First Course
Spring Salad
Breakfast Radishes, English Peas, Sweet Onions, Heirloom Carrots, Fine Herbs,
Pistachio Goat Cheese & Champagne Vinaigrette
Trisaetum, Chardonnay, Willamette Valley 2020
Second Course
Carpaccio of Beef Tenderloin
Arugula, Pecorino, Toasted Pine Nuts, Capers, Extra Virgin Oil
Trisaetum, Pinot Noir, Willamette Valley 2020
Third Course
Clam & Bratwurst Penne Pasta
Piquillo Peppers, Swiss Chard, Garlic Cream Sauce
Trisaetum, 'Coast Range', Pinot Noir, Yamhill-Carlton 2018
Fourth Course
Herb Roasted Cornish Game Hen
Cranberry, Pecan, Sweet Potato Wild Rice Pilaf & Pan Jus
Trisaetum, 'Ribbon Ridge', Pinot Noir, Willamette Valley 2019
Dessert
Warm Apple Crostata
Caramel Sauce, Brown Butter Crumble
Trisaetum, 'Ribbon Ridge', Dry Riesling, Willamette Valley 2021