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Timberline Lodge 2006 Dinner

October 21, 2006

Chef Leif Eric Benson

HORS D’OEUVRES

Vitis Ridge, 2004 Early Muscat, Oregon

SOUP

Plum Tomatoes, Julienne Romaine Lettuce Leaves,

Belgium Endive and Pomegranate Dressing

Chateau Lorane, 2004 Viognier, Oregon

APPETIZER

Ancho-maple Lacquered Duck Breast Herb

Flavored Corn Cakes, Steamed Vegetable Medley

Drizzled With 90-year Old Balsamic Reduction

Vitis Ridge, 2004 Pinot Noir, Oregon

Winter’s Hill, 2004 Pinot Noir, Dundee Hills

INTERMEZZO

Douglas Fir Pinot Noir Marionberry Granita

ENTRÉE

Passion Fruit Tea Crusted Rack of Lamb Beignet,

Saffron Lobster Corn Risotto Oozing Seared

Manchego Triangle, Portuguese Style Steamed

Carrots with Blackberry Chocolate Espresso Demi Glace

Chateau Lorane, 2003 Syrah, Rogue Valley

Griffin Creek, 2002 Syrah, Rogue Valley

Zerba Cellers, 2004 Syrah, Columbia Valley

CHEESE COURSE

TRIO OF DESSERTS

Eola Hills, 2004 Vin d’ Or, Sauvignon Blanc Late Harvest, Oregon