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Ron

Ron's Weekly Wednesday, March 4, 2015

A Mooo-ving Dinner! Super Cattle in Seattle

This week's dinner is "Super Cattle in Seattle," our tribute to Kobe-style Wagyu Beef and other members of the great Bovine Family. Once only the domain of Japan, Wagyu has taken root here in the Pacific Northwest. American Prime beef rates a #4 on the Japanese scale of 1 to 10. Our "Wagyu" (raised just for us in Southern Oregon) clocks in at 7 or 8, making it the most succulent you have ever tasted. (By the way, don't be fooled, all Wagyu isn't the same and some restaurants buy grades far below the 7-8.)

In addition, we will also feature, depending on the day, Oregon raised Water Buffalo and American Bison! Chef Chris Weber pulls out all of the stops as he works with these fabulous meats in kaleidoscopic fashion. This is perhaps the richest menu of the year, with a broad range of flavors supported by 6 great matched wines.

Our nightly Garden Tour begins at 6:30 (indoors around the fire this time of the year!). Come at 6:10 (3:40 on Sunday), and we'll also have an Open House in the Wine Cellar where you can check out the 26000 bottles of wines covering some 4500 selections! This is also the most extensive collection of Oregon and Washington wines in the world.

As always, the 9-course dinner with 6 wines is graced by virtuoso guitar music, candlelight, and our tour of our extensive herb gardens.

Treat yourself. Come and celebrate.

To reserve you table, give us a call at 425-485-5300 between 10 am and 5 PM, or here on line 24 hours a day!

KobeBeef

Current Theme: Super Cattle in Seattle
It is the stuff of legends, a rare and exalted breed of cattle like no other with meat so meltingly delicious that it commands fabulous sums among those in the know around the world. With this menu we feature Kobe (more properly known as "Wagyu") from the Pacific Northwest. Incredible stuff!
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