We are pleased to announce our upcoming special event, a wine dinner featuring the wines of Walter Dacon Winery, in Shelton, Washington. Chefs Robert Erickson and Darice Grass invite you to savor this multi-course dinner of carefully paired Pacific Northwest fare with these Rhone and Mediterranean-style hand-crafted wines.
Walter Dacon Winery Wine Dinner
June 30, 2013
7:00 p.m.

Amuse-bouche
Zardetto Brut Sparkling Wine

Roasted Three-beet Flan
Walter Dacon Skookum White / Pinot Grigio 2011

Deconstructed Wild Mushroom Strudel
Walter Dacon Sangiovese 2009

Chilled Roma Tomato Consommé
Garnished with locally harvested sea beans
Walter Dacon C’est Syrah Belle 2008

Double-cut Roasted Domestic Lamb Chop
Wild celery and parsnip mash, mint-perfumed, sorghum, juniper berry glace de viande
Walter Dacon GSM 2009
Grenach, Syrah, Mourvèdre

Decadent Chocolate Pâté
Espresso chocolate tuille, three-berry coulis, candied mint, mango crème anglaise
Walter Dacon Syrah Vin à Dessert 2010

$75 per person
plus tax and gratuity

Cuisine by Chefs Robert Erickson and Darice Grass with the support of
Travis Madden, Marco Perez and Jose Vizcaya Pichardo

Appetizers:

Local steamer clams in white wine, Chablis butter and herbs – $12
Dungeness crab cakes with chipotle aioli and lemon fennel slaw – $12
Mt. Townsend assorted cheese plate with fruit – $10

Soup and Salads:

Innkeepers’ mussel and clam chowder – $8
French Onion soup with crostini and Swiss cheese – $8
Grilled Arcadian wedge salad with Rogue blue cheese, red onions,
grape tomato and bacon – $8
Gathered greens salad with rye croutons, grape tomato, red onion
and choice of dressing – $7

Small plates:

Northwest crab benedict on drop biscuits with mushroom cream – $10
Salmon frittata with spinach, bacon and dill crème fraiche – $10
Northwest style Cioppino with clams, fish and shrimp – $12

Larger plates:

Braised New Zealand lamb shank with mushroom polenta and glazed carrots – $25
Grilled ham steak with rosemary Yukon Gold mashers and glazed carrots – $18
Pesto gnocchi with butternut squash and oyster mushrooms – $16

Desserts:

Chocolate chip crème brûlée – $7
Cranberry bread pudding with crème anglaise – $7
Local berry crisp with Tillamook vanilla ice cream – $7

Hot Cross Buns

Beau Dylan Hogge
Executive Chef
The Shelburne Restaurant & Pub

Like the Shelburne Inn, Restaurant & Pub, Fort George Brewery has a historic tale to tell. Housed in a refurbished building, originally constructed in 1924 as an automotive repair shop, it has been lovingly restored and given a totally new lease on life as a very popular brewery and public house. Read more about it here:

Fort George Brewery History

The more compelling tale, perhaps is about their beers, which are distributed only in the Northwest. What they say about their beers: “Our brews bring people together in aromatic headiness and lupulin ecstasy.” Come to the dinner and find out why! The menu:

Chef Beau Hogge has chosen the food of Ireland as his inspiration for this dinner. On the menu is the dish, Colcannon. The song “Colcannon”, also called “The Skillet Pot”, is a traditional Irish song that has been recorded by many artists. While we can’t promise that he’ll sing it for you, we can promise that you may feel like singing after enjoying the combination of this Irish dinner and the beers of Fort George. Here’s the song:

“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?”

The chorus:

“Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”

But we digress…at last, here’s the menu:

Appetizer
Colcannon
Yukon Gold mashers with shredded cabbage and carrots, butter and sharp white cheddar
or
Green Steamers
Locally harvested Manila clams tossed in basil pesto with crostini

Paired with Fort George Quick Wit

Soup or Salad

Hearty beef and lamb stew
Paired with Fort George Cavatica Rye Stout
or
Root Vegetable Salad
Fingerling potatoes, golden beets, carrots and parsnips tossed with frissee and mustard dressing
Paired with Fort George Bicentennial Lager

Entrée

Irish-style Grilled Beef Brisket
with garlic red potatoes and grilled cabbage, topped with Branston Pickle

or

Braised Lamb Shank
with herbed mashers and Brussels Sprouts

or

Pan-roasted Cod
with red potatoes, braised onion and fennel

Each entrée paired with Fort George Nut Red Ale

Dessert

Stout Brownie with Raspberry Ice Cream
Paired with Fort George Viva la Stout

or

Cranberry Bread Pudding
with Créme Irelandaise and and Irish Creme Shortbread Cookie
Paired with Fort George Divinity

Laurie’s Irish Soda Bread and Hearty Sourdough Rye accompany the meal

$55 per person
plus tax and gratuity