Thursday, February 21
Friday, February 22
The Restaurant at King Estate
Join us for dinner on February 21st and 22nd 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 lamb will be sourced from Cattail Creek Farm for this delicious dinner.
“As chefs it is our responsibility to consider how our purchases affect the food supply of our regions. For example: if we were to order only lamb shank, then our beloved lamb rancher, John Neumeister of Cattail Creek Lamb, would have to work to find markets for all the other cuts of those lamb from which the shanks were removed. Out of respect to the lamb I would rather showcase the whole beast. 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
Shank Sous Vide in Alfalfa Hay: black trumpet mushroom, hazelnut milk, chamomile gremolata
With 2009 Domaine Pinot Gris
Chop Lollipop: mustard seed, hard apple cider, smoked horseradish
With 2009 Signature Pinot Noir
Cassoulet: sweet breads, confit of neck, belly bacon, flageolet bean, roasted garlic and tomato
With 2007 NxNW Columbia Valley Syrah
Saddle Stuffed with Sausage: red wine braised kidney, white truffle, amaranth fettuccini, pecorino
With 2005 NxNW Columbia Valley Cabernet
Ewe’s Milk Yogurt Panna Cotta: citrus gelee, hazelnut sable
With 2011 NxNW Riesling Vin Glace
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 additional 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.