The Whole Beast Dinner: Spring Pig & Pinot

Thursday, April 11 - Friday, April 12
The Restaurant at King Estate

Join us for dinner on April 11th and 12th for a special menu showcasing a new level of sustainability from the King Estate Culinary Program: a prix fixe which offers much taste and little waste. Whole hog will be sourced from Payne Family Farms for this delicious dinner.

“As chefs it is our responsibility to consider how our purchases affect the food supply of our regions. We would like our guests of King Estate to know that we are as close to source of their food as we possibly could be without raising the animal ourselves.” -Executive Chef Benjamin Nadolny

Ravioli of Confit Jowl: garlic consommé, carrot brunoise, lemon, hazelnut
With 2009 Domaine Pinot Gris

Braised and Pressed Belly: smoked oyster, spring onion and nettle fondue, new potato galette
With 2010 Paradox Pinot Gris

Milk Poached Shoulder: essence of anise and allspice, brown butter spätzle, rainbow chard
With 2007 Signature Pinot Noir

Boudin Tart: country ham, maple butter, garden peas, morel mushrooms
With 2009 Domaine Pinot Noir

Candied Bacon Ice Cream S’mores: graham cracker, chocolate sauce, smoked almond toffee
With 2006 Signature Vin Glacé

Cost is $55, or $85 with wine pairings. Gratuity not included.

Please call us at 541-942-9874, ext 132 to make your reservations. This menu will be offered in addition to the regular a la carte dinner menu, so please indicate if you’d like to enjoy the Whole Beast menu when making your reservation.