The dinner put on by the Winsor House chef last night was a true triumph. He had obviously worked with the representatives from the winery to pair each course with their wines, and he succeeded on each one. The one oyster that began the evening was an elegant presentation with apple and cucumber that went well with the champagne. This was followed by salmon tartar dressed with King crab and avocado and an Oregon rose. Next came scallops with crispy pork belly and pears accompanied by a wonderful Napa Quilt Chardonnay; The duck with seared foie gras, parsnips and rhubarb came with our favorite Belle Glos Pinot Noir and finally we had prime beef sirloin with Escargots de Bourgogne and bone marrow. The beef was served with a Napa Quilt Cabernet Sauvignon. Are you hungry yet? The appearance and quality of each course left us in awe and the ways the wines paired with the food made each bite even more special. It is our hope that the Winsor House will continue to explore other wineries and pair their excellent food with wines new to our area. Eating our way through the evening was a wonderful education!
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