Peak

PARKDALE, OREGON | SEPTEMBER 2015

A late summer Supper at Tumbleweed farm in the shadow of Mount Hood, there is no better backdrop than that. No better way to cling to summer than by savoring each bite of the mouthwatering dishes prepared with fruits and vegetables harvested that very morning, from the same grounds where we sat the table.  All in all, the perfect setting for connection.

Farewell, summer, you tasted so great!

REFRESH

Cucumber Shrub Martini with House Spirits Volstead Vodka

2014 Amity Vineyards Willamette Valley Pinot Blanc

2013 Amity Vineyards Willamette Valley Riesling

2013 Amity Vineyards Willamette Valley Pinot Noir 

AMUSE BOUCHE

Vermont Creamery Cheese

Mixed herb-marinated olives

Local honey

Roman Candle Bread

Jam + butter

PREFACE

Homemade flatbread with caramelized onion falafels, slow roasted cherry tomatoes, & cucumber garlic tzatziki

TO START

Bitter greens, fig, pancetta, roasted shallots, lemon vinaigrette

MAIN

Pulled pork picnic brioche with a honeyed anise fig glaze

served with pickled Jupiter grapes and fresh cabbage

DESSERT

Spiced fig & meringue parfait
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PARTNERS
‍House Spirits, Union Wine Co., Coava Coffee,
Old Salt Marketplace, Vermont Creamery, Creminelli Charcuterie, Roman Candle, Commonwealth Rentals, Slip Clayware, Big Spoon Roasters, T project, Bound.for.design, The Modern Proper, Portland apron company, Madewell