Two Course Lunch Menu
Rooted in seasonality and place, our menus are ever-evolving. The dishes below reflect our current expression and are subject to change.
Patrick Gayler, Estate Chef
Taylor Whelan, Winemaker
Enhanced Wine Pairing: Legacy & Terroir +20
APPETIZERS
Black Angus Beef Tenderloin Carpaccio
Estate garlic scape caesar salad, sourdough, Colton’s basil
2025 reserve collection rosÉ,
Willamette Valley, OR
Roasted Filia Farms Asparagus
Whipped Okanagan chevre, last years tomato dressing, coriander panisse
2023 terroir collection border vista sauvignon blanc
Pole Caught Cod Fritters
Pickled jalapeno, Carlo’s gem lettuce dressed with dill, apple verjus
2025 reserve collection pinot gris,
Willamette Valley, OR
ENTREES
Seared Pacific Scallops & Salt Spring Island Shellfish
Lake Country saffron, Jerome’s sweet pepper “bouillabaisse”
2022 reserve collection chardonnay
Tanto Latte Ricotta Pine Mushroom Ravioli
Wise Earth spinach, porcini butter
2022 terroir collection jagged rock chardonnay
Estate Thyme Basted Chicken Ballotine
Creamed nettle with fire morels, crispy sunchokes
2022 reserve collection meritage
DESSERT
Jackalope Farm Strawberries +14
Vanilla custard tart, wild rose ganache
exhilarat!on brut rosÉ,
Willamette Valley, OR
Dark & Caramelized Chocolate Crémeux +14
Blueberry compote, varietal garden lavender
2022 reserve collection merlot
FOR THE TABLE
Duck fat pommes frites +15
Toasted garden herbs, smoked espelette mayo
Estate made charcuterie & BC cheese +42
Housemade preserves, rosemary crackers
