On Thursday, May 4th, chef Will Gilson welcomes Lemelson Vineyards to Puritan & Co. for a West Coast wine dinner. Winemaker Matt Wengel will represent the sustainable Oregon vineyards, started by environmentalist Eric Lemelson in 1995. Gilson and team have put together a five-course prix fixe of paired seasonal dishes, including broiled scallops with mushroom bacon (with Chardonnay), and charcoal-roasted duck with grilled strawberries (with Pinot Noir). The full menu (below) is available for $105 per person, including tax and gratuity. Dinner begins at 7:00pm and reservations can be booked online here.

FIRST.
eel & foie gras terrine
pickled apple, chervil, buttered brioche
2014 Dry Riesling, Willamette Valley

SECOND.
broiled scallop “coquille saint jacques”
mushroom bacon, fried shallots
2014 Reserve Chardonnay, Willamette Valley

THIRD.
pan-roasted halibut with grapes
bordelaise, seaweed-roasted potatoes, brussels
2013 Stermer Vineyard Pinot Noir, Yamhill-Carlton

FOURTH.
charcoal-roasted duck
grilled strawberries & charred carrots
2014 Thea’s Selection Pinot Noir, Willamette Valley

FIFTH.
grilled beef shortrib
flavors of bourguignon
2013 Jerome Reserve Pinot Noir, Willamette Valley