Grown, prepared and served by local farmers

Hors d'oeuvres

Grilled Netarts Bay oysters with warm chorizo vinaigrette

BLT - Farmer's cheese with Champoeg Creamery pastured bacon, heirloom tomato and arugula on grilled bread

Dinner with Joel

First course

Grilled peach and hand-pulled burrata cheese salad with greens and pistachio brittle

entree

Roasted Champoeg Creamery pastured beef tenderloin, crusted with Jacobsen Sea Salt, smoked baby fingerling potatoes, wilted greens, hazelnut romesco

dessert

Elderflower panna cotta made with Champoeg Creamery raw cream with wild blackberry gelee

 
 
 
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