Peak
PARKDALE, OREGON SEPTEMBER 2015
A late summer Supper at Tumbleweed farm in the shadow of Mount Hood, there is no better backdrop than that. No better way to cling to summer than by savoring each bite of the mouthwatering dishes prepared with fruits and vegetables harvested that very morning, from the same grounds where we sat the table. All in all, the perfect setting for connection.
Farewell, summer, you tasted so great!
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
Jam + 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
PARTNERS
House Spirits, Union Wine Co., Coava Coffee,
Old Salt Marketplace, Vermont Creamery, Creminelli Charcuterie, Roman Candle, Commonwealth Rentals, Slip Clayware, Big Spoon Roasters, T project, Bound.for.design, The Modern Proper, Portland apron company, Madewell