Have more Torii Mor—on Wednesday, April 5th, you can raise a glass with winemaker Jon Tomaselli of the Oregon winery, thanks to the Bar Boulud team, who’ve invited him to dinner. Chef de cuisine Michael Denk and pastry chef Robert Differ have put together a menu that sings of spring: razor clams, rabbit pâté, English pea tortellini and then some. Tomaselli and sommelier David Bérubé will handle the wine pairings, matching reds and whites with the various plates. Dinner begins at 7:00pm and tickets are available for $125 each online here.

FIRST
Canapé
Torii Mor, Rosé, Willamette Valley, 2016

SECOND
Razor Clams
celery, apple, mint

THIRD
Rabbit and Pork Pâté
pickled mustard seeds, sun-dried tomatoes, mustard frills
Torii Mor, Pinot Blanc, Yamhill-Carlton, 2015

FOURTH
English Pea Tortellini
wild mushrooms, pea tendrils, lardo
Torii Mor, Pinot Gris, Willamette Valley, 2015

FIFTH
Veal Shank
fava beans, leeks, chanterelles, natural jus
Torii Mor, Pinot Noir, Willamette Valley, 2014

SIXTH
Amarelle Cherry Galette
anisealmondine, 72% chocolate, vanilla gelato
Torii Mor, Syrah, Port Style, Rogue Valley, 2011