FRUIT
Oregon berries, Northwest cherries and Washington State stone fruits
Cantaloupe, honeydew, and watermelon

PASTRY
Pearl Bakery croissants, chocolate croissants, and fruit Danish, baguette
Carlton Bakery bacon Maille croissant, apple cinnamon tart
Bowery Bagels plain, sea salt, everything, and multigrain
Butter, whipped cream cheese, preserves

EGGS & MEAT
Frittata
Carlton Farms bacon and sausage
Olympia Provisions sweetheart ham, saucisson sec, and pork pistachio pâté

YOGURT & CEREAL
Yogurt – plain and fruit
Bee Local Willamette Valley and Oregon buckwheat honey
Betty Lou’s breakfast bars organic, vegan, gluten-free

BEVERAGES
Columbia Gorge Organic freshly squeezed orange and apple juices
Nossa Familia Coffee Teodoro’s Italian Roast and Brazil decaf
Smith Teamaker tea

Wine Country Lunch at Archery Summit Winery
Guest Chef Noah Bekofsky of Sodexo at Linfield College (McMinnville)

Reception

Wild Mushroom and burrata crostini

Duck confit rillettes, frisée, cherry preserves

Wines from host and guest wineries

Lunch

Roast halibut, warm lentil salad, fennel confit,
blistered Brandywine tomatoes
Archery Summit 2015 Renegade Ridge Pinot noir, Dundee Hills

Herb-crusted wild Chinook salmon,
heirloom carrots, roasted morels, huckleberry Pinot jus
Archery Summit 2015 Whole Cluster Cuvée Pinot noir, Dundee Hills

Oregon lamb rack, fingerling potato and leek hash,
ramp pesto, black garlic demi
Archery Summit 2014 Arcus Estate Pinot noir, Dundee Hills

Valrhona chocolate and hazelnut torte,
Tahitian vanilla and cardamom ice cream,
chocolate soup
Archery Summit 2015 Red Hills Estate Pinot noir, Dundee Hills

HORS D’OEUVRES
Oregon Dungeness crab salad,
shaved DeNoble Farms Chioggia beets,
fennel, cauliflower, and celery,
black rice tuile, trout roe, seagrass, blossoms

Masa cakes,
braised jackfruit in chocolate adobo,
apricot avocado leaf salsa, lime crème
Andrew Biggs, Hunt & Gather Catering
Portland, Oregon

DINNER
Oregon Albacore tuna tartare,
onion “yolk”, charred onion dust,
avocado, onion cracker
John Gorham, Toro Bravo
Portland, Oregon

Octopus carpaccio,
potato and summer bean salad,
chorizo vinaigrette, nasturtium
Vitaly Paley, Headwaters at The Heathman
Portland, Oregon

Nicky Farms Oregon bison and
house-grown shiitake mushroom ragout,
Hudson Valley foie gras bread pudding,
mustard greens
Matt Christianson, Urban Farmer
Portland, Oregon

Solar Eclipse
Cheryl Wakerhauser, Pix Pâtisserie & Bar Vivant
Portland, Oregon

Nossa Familia Coffee Teodoro’s Italian Roast and Brazil decaf
Smith Teamaker Teas

Coal-seared Oregon Albacore tuna,
herbed tomato salad, turmeric yogurt,
vadouvan-fried shallot
(Greg Denton & Gabrielle Quiñónez-Denton, SuperBite, Portland)
•
May-December Romance
chicken breast roulade
with exotic mushrooms,
giblet scrapple, coq au vin reduction,
schmaltz onions, house cured lardon
(Matt Bennett, Sybaris Bistro, Albany)
•
Summer Trifle
apricot gelée, cherry compote, labneh, genoise and
anise hyssop syrup
(Mandy Groom, Olympia Provisions, Portland)

Halibut quenelle,
Oregon Dungeness crab nage
(Daisley Gordon, Café Campagne Seattle, Washington)
•
A study in duck
Duck breast, foie gras Milanese,
baby choy, maitake, cassis agrodolce
(Paul Bachand, Recipe, Part Deux Newberg, Oregon)
•
Chocolate-blackberry ganache with sweet corn
and roasted peaches
(David Briggs, Xocolatl de David Portland, Oregon)

CARVING STATIONS
Alder-roasted Seafood Producers Cooperative
Wild Alaskan Chinook salmon

Herb-roasted and smoked Carlton Farms
pork shoulder with Baird Family Orchards
peach mostarda

Korean-cut beef short ribs, romesco

BUFFETS
Salad of green pole beans,
tomatoes, olive vinaigrette
(vegan, gluten free, dairy free)

Summer greens,
pickled strawberries, Parmesan
(vegetarian, gluten free)

Israeli couscous, fennel,
arugula pistou
(vegetarian)

Turmeric chickpeas, spinach, fried onions
(vegan, gluten free, dairy free)

Pearl barley, hearty greens, radish,
almonds, Pecorino
(vegetarian)

Grilled summer squash, charred corn,
chimichurri
(vegan, gluten free, dairy free)

DESSERT BUFFET
Peach raspberry, apple, and mixed berry pies
Blue Raevan Farmstand

Oregon hazelnut cotton candy
Ginger cotton candy with lemon cookie crumble
Candy Babel

Mini gorgonzola croissants and Mini mushroom croissants
Hazelnut-chocolate shortbread and lemon-lavender shortbread
Honey-butter alfajores and mixed-berry alfajores
Carlton Bakery

French macarons
vanilla bean, fig and anise,
pear and citron, and
caramel with Jacobsen sea salt
Elephant’s Delicatessen

Pinot sangria cupcakes (gluten free)
orange cake, Marionberry-Pinot jam,
Pinot buttercream
Kyra’s Bakeshop

Assorted cheeses, fresh and dried fruit, nuts, and sliced baguette

BEVERAGE TENT
Heater Allen Brewing beer
HOTLIPS sodas
Nossa Familia coffees
Smith Teamaker teas

STATIONS

Loco Moco with beef patty, fried rice,
wilted greens, and mushroom gravy
Bunk Sandwiches
Portland, Oregon
&
Valley Commissary
McMinnville, Oregon
•
Orange brioche French toast
filled with sweetened ricotta
and topped with fresh apricot jam,
raspberries, and whipped cream
Macrina Bakery
Seattle, Washington
•
Oysters on the half shell
Olympia Oyster Bar
Portland, Oregon
•
Biscuits and sausage gravy
Biscuits and portobello mushroom gravy
Pine State Biscuits
Portland, Oregon
•
Locally-caught wild Chinook salmon sashimi,
Oregon Albacore tuna poke,
Oregon Dungeness crab roll
Zilla Sake
Portland, Oregon

BUFFET

Carlton Farms ham

Alaska Gold Seafood smoked salmon,
cream cheese, Bowery bagels,
accompaniments

Fresh melon and berries

Carlton Bakery forest berry tart,
gorgonzola croissants

Pearl Bakery cinnamon crowns,
almond croissants,
ham and Gruyère croissants

Poured by IPNC Maître d’hôtel

Argyle
Vintage Brut 2014, Willamette Valley

Domaine Muré 2012 Grand Milléseme
Crémant d’Alsace

Champagne Jean Josselin
Cuvée des Jean

Champagne R.H. Coutier
Brut Rosé

AnniePies
Portland, Oregon
Pinot cherry | Peach rosé
Le chocolat frambroise | S’mores
Blueberry lemon lavender
•
The Barberry
McMinnville, Oregon
Heirloom tomato and house made focaccia panzanella
with baby fennel and pinot vinaigrette
House-smoked brisket with
Pinot-caramelized onions and horseradish aioli
•
Biscuit & Pickles
McMinnville, Oregon
Oven dried heirloom tomato-smoked chicken salad
with crisp shallots, tarragon aioli on herb crostini
Local mushrooms duxelles with
Rogue blue cheese fondue, polenta, micro greens
•
Bollywood Theater
Portland, Oregon
Chicken tikka with kachumber and green chutney
Dahi papri chaat
•
Briar Rose Creamery
Dundee, Oregon
Classic Chèvre – fresh goat cheese
Iris – semi-firm washed rind
Madrona – semi-soft
Nuts and dried fruit
•
Heater Allen Brewing
McMinnville, Oregon
German– and Czech–style beers
•
HOTLIPS Soda
Portland, Oregon
Lemon and pear sodas
•
Kachka
Portland, Oregon
Raspberry beet soup with green coriander and smetana
Chicken liver pashtet, cherry lovage salad, rye crisp
•
Ken’s Artisan Bakery
Portland, Oregon
Cannelés, Salt & Straw vanilla ice cream, berries
French bread
•
Lardo
Portland, Oregon
Smoked Denver lamb ribs with mustard BBQ glaze
and jalapeño cornbread crumbs
Dirty corn on the cob with garlic butter, Parmesan,
chili flake and lemon
•
Mediterranean Exploration Company
Portland, Oregon
Lamb Kibbeh with bulgur wheat, mint and red cabbage
Hummus Abu Hassan
•
Nel Centro
Portland, Oregon
Wild Pacific shrimp with Genovese
Chilled sweet corn soup
•
Nossa Familia
Portland, Oregon
Affogatos with Pinot noir barrel-aged espresso
over Salt & Straw vanilla ice cream
Full cycle Japanese-style iced coffee
•
Red Fox Bakery
McMinnville, Oregon
Meat balls with red sauce on baguette
Carrot cake and red velvet cupcakes
•
Salt & Straw
Portland, Oregon
Arbequina olive oil ice cream with
Pinot noir fudge and Pinot-cured cherries
•
Smith Teamaker
Portland, Oregon
Exceptional iced teas
•
Tina’s
Dundee, Oregon
Mini corndogs with
Chardonnay Dijon mustard and Pinot noir ketchup
Crostini with Oregon strawberry, fig jam,
basil marscarpone, and balsamico honey