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02.14.10
Valentine’s Dinner at Timberline
Celebrate with your loved one at our romantic Valentine’s Day dinner. A special menu has been prepared by our award winning culinary team. If you want to sweep someone off their feet, this dinner is sure to impress.
$75 per person.
$30 additional wine pairing menu available. Click here for information.
Reservations can be made by calling 503-272-3267.
Amuse Bouche
Rainbow of root vegetable mousse, Cilantro avocado crema with mojama
Soup or Salad
Baby Arugula and Spinach, Port wine poached hood river pear, crater lake blue cheese, candied Dundee Hazelnuts with maple date vinaigrette
Saffron Perfumed Acorn Squash Bisque with Grand Marnier Crème Fraiche
Appetizer
Dungeness Crab Stuffed Calamari, Blood Orange butter, Arugula, Mango Chive Salsa
Intermezzo
Granita of Cardamom and passion Fruit
Entrée
Sweet Butter Poached Maine Lobster
Fine Herb Risotto, Charred Asparagus, Saffron Caramelized Onion, Lemon Tarragon Butter
Nicky Farms Elk Loin Au Poivre
Roasted Garlic Yukon Gold Mashed Potato, Charred Asparagus, Chanterelle Cognac Demi Glace
Oven Roasted Rack of Oregon Lamb
Creamy White Grits, Braised Swiss chard, Apricot Orange Riesling Scented Lamb Jus
Stuffed Macfarlane Pheasant Breast
Hudson Valley Foie Gras Parsnip Puree, Charred Asparagus, Sauce Béarnaise, Quail Egg
Cheese Course
Crater Lake Blue- Rouge River Creamery- Oregon
Manchego- La Mancha -Spain
Pont Leveque-Jumilla-France
We’ve also prepared a special vegetarian menu for the evening…
Amuse Bouche
Rainbow of root vegetable mousse, Cilantro avocado crema
Soup or Salad
Baby Arugula and Spinach, Port wine poached hood river pear, Crater Lake blue cheese, candied Dundee Hazelnuts with maple date vinaigrette
Saffron Perfumed Acorn Squash Bisque with Grand mariner Crème Fraiche
Appetizer
Acorn Squash and Apple Gratin with Grapefruit Grand Marnier Butter
Intermezzo
Granita of Cardamom and passion Fruit
Entrees
Flame Roasted Red Bell Pepper Rotolo
Stuffed with Cascadian Wild Forest Morel Mushroom, Baby Swiss Chard, Trio of Legumes, Marion berry Buerre rouge
Turkish Style Eggplant
Trio of Pine Nuts, Hazelnuts, Walnuts, Asparagus Tips, Crisp Tofu Mousse and Rustic Tomato Broth
Butternut Squash Wellington
Portabella Mushroom Quinoa Duxel, Crushed Braised Fennel, Oregon Marion berry Smoked Blue Buerre Rouge, Basmati Rice
Cheese Course
Crater Lake Blue- Rouge River Creamery- Oregon
Manchego- La Mancha -Spain
Pont Leveque-Jumilla-France
