Friday and Saturday mornings
Oregon berries, Northwest cherries, and Washington State stone fruits
Cantaloupe, honeydew, and watermelon
Pearl Bakery chocolate croissants, cheese Danish, shortbread cookies, and ginger cookies
Carlton Bakery bacon croissant, apple cinnamon tart
Bowery Bagels plain, sea salt, everything, and multigrain
EGGS & MEAT
Summer vegetable frittata
Carlton Farms savory pork sausage
Carlton Farms Canadian bacon
Olympia Provisions Sweetheart ham, saucisson sec, and pork pistachio pâté
Pearl Bakery baguette, grain mustard
YOGURT & CEREAL
Yogurt – plain and fruit
Bob’s Red Mill honey almond granola (GF)
Bee Local Portland farmland honey and Willamette Valley honey
Betty Lou’s Just Great Stuff Bars
organic, vegan, gluten-free
BEVERAGES
Columbia Gorge Organic
freshly squeezed orange and apple juices
Nossa Familia Coffee
Teodoro’s Italian and Brazil decaf
Smith Teamaker teas
Friday or Saturday afternoon on-campus
Marinated Oregon Dungeness crab,
Washington nectarine, mint,
and white balsamic vinaigrette,
with cucumber, beet, and fennel
Aromatic spice-roasted hen with smoked tomato,
summer vegetable ragout, herb aioli
Macaron Pavlova aux fruits rouges
Friday or Saturday afternoon at winery
RECEPTION
Albacore crudo, citrus, fennel, lavash cracker
Smoked scallop cucumber salad, gaufrette potatoes
Willapa Bay oyster corndogs
LUNCH
Chilled corn soup, Dungeness crab salad,
charred corn, pickled gypsy peppers
Warm mushroom salad, Glacier Blue cheese pierogies, foraged mushrooms, grilled radicchio
Braised pork cheek, white corn grits,
maple-glazed grilled peach, smoked cipollini,
Pinot cherry gastrique
Dark chocolate ganache, hazelnut Dulcey namelaka,
chocolate cake and berries
Friday evening
Stone fruit, cured meat, goat cheese, herbs
Grape leaf “sushi”
with pickled summer vegetables
Dried tomato, basil, snow pea
DINNER
Oregon Dungeness crab
and Newport pink shrimp,
wildflower honey-roasted black plum,
chanterelle-parsley salad
Seared Oregon Albacore tuna,
smoked tomato coulis, shell and pole beans,
crème friache, fried black pepper
Braised beef short ribs,
summer squash and herb purée,
chanterelle, corn and cherry tomato salad,
Pinot noir and black garlic jus
DESSERTS
Tanzanie kabosu ganache,
Zephyr caramel noodles,
chocolate coconut cake, yuzu curd
Coffee, cream and caramel
Thai incense-smoked ganache with candied cashews,
coconut ash, and cured egg yolk
Chocolate root beer cake, macerated cherries,
vanilla crème fraîche sauce, malt crumb
Chocolate cake with chocolate mousse,
hazelnut and honey crémeux
Nossa Familia Coffee
Teodoro’s Italian Roast and Brazil decaf
Smith Teamaker Teas
Saturday Evening
CARVING STATIONS
Twin Rivers Fish Company alder-roasted
wild Columbia River Chinook salmon
Spice-rubbed and smoked
Carlton Farms pork shoulder
with peach, jalapeño, and ginger chutney
Slow-roasted Carlton Farms rib roast
with balsamic-red wine braised mushrooms
and sweet onion
BUFFETS
Roasted corn
with chipotle, lime, crunchy cotija
Summer zucchini, confit tomato, basil
Grilled fingerling potato salad,
summer truffle mayonnaise,
garlic chives
Six grain salad, summer fruit,
ginger roasted pearl onions
Heirloom tomato bread salad,
goat feta, olive, oregano
and white balsamic vinaigrette
Charred broccoli and carrots,
golden raisin and hazelnut chermoula
DESSERT BUFFET
Peach raspberry, cherry, apple,
and mixed berry pies
Wildflower honey
Vanilla bean
Coffee rum horchata
Cookie sundae with salted honey ice cream
and almond brittle
S’mores
Salty cocoa mello
Honey lime coconut
Savory cherry Pinot
Mini date cakes with toffee glaze
Mini cheesecakes with raspberry
Flourless chocolate cake bars
Chocolate and classic mini cupcakes
Assorted cheeses, fresh and dried fruit, nuts, and sliced baguette
BEVERAGE TENT
Heater Allen Brewing beer
HOTLIPS sodas
Nossa Familia coffees
Smith Teamaker teas
Sunday Morning
STATIONS
Shrimp roasted corn grits,tasso ham gravy
Foraged mushroom and green garlic quiche
with cave-aged Gruyère
Duck confit, shallot,
and huckleberry quiche with pecorino
Oysters on the half shell
Buttermilk biscuits
with pork sausage gravy
or shiitake mushroom gravy
Locally-caught wild Chinook salmon sashimi,
Oregon Albacore tuna poke,
Oregon Dungeness crab roll
BUFFET
Smoked salmon spread,
Bowery bagels, accompaniments
Carlton Farms ham
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
Champagne Jose Michel et Fils
Brut Tradition NV
Ponzi Vineyards 2014 Sparkling Brut Rosé
Soter Vineyards Mineral Springs Brut Rosé
Champagne Laurent-Perrier Rosé NV
Sunday Afternoon
Classic burger
Veggie burger
Classic Chèvre – fresh goat cheese
Iris – semi-firm washed rind goat cheese
Damona – semi-firm, cow’s milk cheese
Nuts and dried fruit
Mini Gorgonzola gougères
Lemon lavender shortbread
Chai shortbread
French nougat
Crown Royale Paella
chicken, chorizo, prawns, clams and mussels
Verdura Paella
baby artichokes, green beans, foraged mushrooms,
gigantes beans, piquillo peppers
Local heirloom tomato gazpacho
Grilled chili shrimp
Smoked pork belly burnt ends,
Pinot noir and honey glaze
Grilled wild mushroom with chèvre,
smoked honey, and aged balsamic
German– and Czech–style beers
Raspberry pepper soup
with smoked raspberry powder and smetana mousse
Air-dried beef tenderloin basturma
with paprika oil and marinated cherries
Canelés with local berries,
Salt & Straw Double Fold vanilla ice cream
French bread
Margherita pizza
Quattro formaggio with salami
and Calabrian chili honey
Revel Meat Company roast beef,
horseradish, herbs on crostini
Arancini of eggplant and mozzerella
Full Cycle iced coffee floats
with Salt & Straw Double Fold vanilla ice cream
Pinot slurpy with Woodblock Chocolate ice cream
Iced sparkling teas
Cold steeped teas
Hot tea
Campechano taco
beef and pork belly with salsa, onion, and cilantro
Tostada de guacamole
with sweet corn and smoked nopales salad
Green peppercorn pâté with pickled shallots
Mushrooms Rockefeller
