Chef Enrique will be serving Fall selections of our beautiful and wild West Coast seafood bounty paired with wonderful NW wines from Sokol Blosser, one of Oregon's premier wineries.
For the second course, Black Cod with Enrique's signature guajillo hoja-santa sauce is paired with Sokol Blosser Dundee Hill Pinot Noir. Wild mushrooms and black garlic mojo frames the dish. You will be dining at 'community' tables of 6 to 8.
Call for reservations: 541-574-7959