join us every month for a special wine tasting dinner on our patio. each four course menu by our chef will be paired with four wines from a different producer each month who will attend and present their selections and discuss the pairings.
tuesday, september 5, 2017 - 7pm 4 courses with cider pairings - $65 per person guest speaker: todd siefke, regional manager for wandering aengus menu by chef teresa montaño
first course persimmon, manchego and house cured duck jamon salad pairing: golden russet (dry & fruit forward with rich honey aroma)
second course seared wild eastern scallop asian pear, smoked sunchoke and mustard seed caviar pairing: oaked dry (dry & spicy with a mild clove bite)
third course grilled spanish quail purslane and cider roasted fennel pairing: bloom (sweet with hints of tropical fruit)
dessert olive oil cake cinnamon crème fraiche and citrus pairing: anthem pear (ripe pear aromas with a smooth pear finish)
about wandering aengus wandering aengus ciderworks began in 1999, producing a variety of ciders made from blends of tradional european and pre-prohibition apples that are grown in oregon. these apples are harvested and pressed once a year, slow cold fermented with a champagne yeast for 3 to 6 weeks and aged 2 to 6 months before bottling. the ciders are crafted to express the unique characters of these rare apples.
in 2010, wandering aengus decided to bring their passion to a larger audience with a different type of cider called anthem. this brand uses the same techniques and yeast, but with a more accessible blend of culinary fruit. using this model allowed the cidermakers to experiment with the boundaries of the category, whether it be through back-sweetening, new fruits, spices, barrels, hops or teas.
all of the ciders are made with fresh pressed apples, organic when possible and always gluten free.