We're ringing in IPNC weekend in style with Montinore Estate. Held in their newest vineyard hugging the western slopes of the Yamhill-Carlton AVA, the evening will be a feast the senses, complete with library wines, a stunning view, and a six-course vineyard-inspired dinner cooked over the open flames.
Freshly shucked Pacific oysters with Montinore Estate Verjus and cucumber mignonette
Bountiful boards of Marchesi Family cheese and charcuterie, along with seasonal market vegetables, dips, olives and crackers
Demitasse of white gazpacho with green grape and marcona almond
Penn Cove mussels with Montinore Estate Pinot Gris and Oregon hazelnut herb butter
Northwest Nicoise with seared Oregon albacore, summer vegetables, vine leaf and anchovy dressing
Quail grilled over Montinore Estate grapevines with farro and roasted grapes
Orange blossom pavlovas with summer berries and rose