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Wine & Food Society of Oregon

Vintners’ Dinner

9.29.06

Chef Kelvin Gurr , Chef Luke Becker

General Manager Ty Wells

Amuse bouché

-Prosciutto wrapped apple with curried vinaigrette -

Soup

-Oregon wild mushroom with chicken and lemon-

2005 Owen Roe Riesling

Salad

-Romaine topped with fried herbed chèvre with apple wood smoked bacon -

2005 O’Reilly’s Pinot Noir 

Appetizer

-Five spice duck confit with caramelized mango and ginger-

2004 Owen Roe Cabernet Franc

Intermezzo

-Lemon basil sorbet-

Entrée

-Lamb shank braised in red wine with root vegetable pave -

2004 Owen Roe Syrah

Dessert

-Crêpes–

Honey mascarpone filled crêpes with macerated peaches

Semillon