Epicurean Adventure

The journey is truly the reward as Chef Chad Fuhreck takes you on a sensory voyage through exotic seas of taste, aroma, and visual stimulation. Each week Chad puts together a special multi-course menu of sampler dishes inspired by the freshly harvested ingredients from our on-site organic farm.
These dinners exemplify Summer Jo’s garden-to-table philosophy.
To enhance the experience, we can pair each course with a perfectly-matched wine.

sit back ... savor ... succumb

Note: the following is a sample menu; the Epicurean menu is constantly changing to take advantage of the freshest seasonal ingredients.

Crabcake with Grapefruit Coulis

Suggested wine: Hanwood Chardonnay ’03

Duck Confit Salad with Toasted Hazelnuts, Oregon Bleu Cheese

Suggested wine: Slagle Creek Merlot 03

Grilled Wild Oregon Salmon with Pinot Noir Sauce, Apple-Fennel Slaw

Suggested wine: Saintsbury Pinot Noir ’04

Champagne Ice

Oregon Venison Medallions with Bordelaise Sauce, Winter Squash Ragout, Locally-foraged Wild Mushrooms

Suggested wine: St. Francis Red ’02

Chocolate Volcano Cake

Suggested wine: Bonny Doon Raspberry Framboise

Because the Epicurean Adventure is a dining experience that can’t easily be enjoyed in the amount of time typically allocated to a dinner, we request that you only order it if all guests at your table are ordering it.
That way nobody gets jealous.

Available at dinner most evenings, Wednesday-Saturday