September 2015

A late summer supper at Tumbleweed farm in the shadow of Mount Hood.

MENU

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REFRESH

Cucumber Shrub Martini with House Spirits Volstead Vodka
2014 Amity Vineyards Willamette Valley Pinot Blanc
2013 Amity Vineyards Willamette Valley Riesling
2013 Amity Vineyards Willamette Valley Pinot Noir 

AMUSE BOUCHE

Vermont Creamery Cheese
Mixed herb-marinated olives
Local honey
Roman Candle Bread
Heart of Darkness Fig Jam
Marjoram compound butter
Clove compound butter

PREFACE

Homemade flatbread with caramelized onion falafels, slow roasted cherry tomatoes, & cucumber garlic tzatziki

To Start

Bitter greens, fig, pancetta, roasted shallots, lemon vinaigrette

MAIN

Pulled pork picnic brioche with a honeyed anise fig glaze
served with pickled Jupiter grapes and fresh cabbage

DESSERT

Spiced fig & meringue parfait
Coava Coffee Roasters Ethiopian kilenso cold brew
T Project Something Fine hot tea
Vanilla bean infused sugar
Organic cream