DISTILLERS DINNER: THE FALL GATHERING
Join us at the table for a seasonally inspired 4-course menu featuring our region’s unique fall bounty paired with spirits from our friends at Bull Run Distilling. Crafted by Executive Chef John Nelson and featuring Patrick Clarke from our talented chef team, menu items from our fall feast include alder planked Chinook with fresh honeycomb and Chinato Barrel Aged Gastric; and Pinot Noir American-Whiskey-braised elk with a Hood River cherry molé. Complimenting the great food, company and conversation will be a specially curated selection of Bull Run’s favorites, including their Single Malt Whiskey and Aquavit.
Saturday, October 26 at 6:00 pm
$150 pp (includes gratuity)
Seating is extremely limited. Please call (503) 483 – 3000 ext. 1 for reservations.