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Ron's Weekly Thursday, June 20, 2019

America's best lamb (or ram)? It stars this week from farm, field & sea!

Our gentle climate in the Pacific Northwest is ideal for many kinds of food: fish, seafood, mushrooms, berries, vegetables, and pastured meats. Often overlooked is the quality of our lamb. Unlike the Southwest, the gentle temperatures and abundant wild herbs and grasses create pastured lamb of mild and sweet eating.

This week we're featuring a one-off 7-year-old ram from green and verdant pastures. We've aged him 50-days, just like fine beef. It's a rarity. In addition, we have wild and fresh fish daily, our own dry-cured ham, seashore wild rarities, and an abundance of other Pacific Northwest goodies.

The glow of candles and romantic guitar waits to enchant you alongside our chef's nationally acclaimed culinary creations.

Our nightly Garden Tour begins at 6:30 (4:30 on Sunday). 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 21,000 bottles of wines covering some 5,000 selections! This is also the most extensive collection of Oregon and Washington wines in the world.

I invite you to join us again this season for a remarkable and memorable evening. Celebrate a birthday or anniversary or just the pure joy of living. To reserve your table, give us a call at 425-485-5300 between 10 am and 5 PM, or here on line 24 hours a day!

See you soon!


Current Theme: June's Silver Spoon
The bright and unfolding flavors of early summer dance to the plate. Included is spring, grass-and-herb grazed lamb, which just might be the best ever you'll ever have.
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