Thicket

PARKDALE, OREGON | JUNE 2016

What a magical celebration of spring! New growth, vibrancy, brightness of flavor, and the return of the lush meadow. Guests enjoyed rich foods and the delights of the bounty brought forth by the season. An experience to connect to the land and to each other.

MENU

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| REFRESH |

Marionberry Sage Aviation Gin Spritzer

COR Cellars Alba Gewurztraminer/Pinot Gris

Syncline Mourvedre

Analemma Atavus Gewürztraminer

| APPETIZERS |

Pea hummus on pita with dill creme fraiche, chevre + microgreens

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Charred broccoli, caramelized fennel, feta + asparagus mini-skewers

 | SALAD |

Middle Eastern Wedge Salad

Little gem lettuces with za’atar ‘ranch’ dressing, feta, dates, and pistachios

| MAIN |

Northwest Fresh Fattoush

With pita, snap peas, radishes, sorrel, mint + sumac

Honey Harissa Roasted Carrots + Turnips

With labneh, preserved lemon + rose

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Duo of Whole Fire-Roasted Lamb + Shawarma Spiced Coal-Braised Lamb

| DESSERT |

Rhubarb Rose Ice Cream with Pistachio Shortbread Cookies + Raspberry Rhubarb Syrup

PARTNERS

Hood River Guest House Tournant PDX House Spirits, COR Cellars, Syncline, Analemma Sudan Farms, Rubinette Produce, Vermont Creamery Staub, Falcon Enamelware, West Elm, Domestique Selva Floral, Commonwealth, Mica de Marquez Ceramics Amy Rochelle Press, Will Leather Good, Red House, Dona Chai, TheBitter Housewife