Soter and Normandie are teaming up to create a memorable farm dinner. You are incited to savor a menu that seamlessly blends the elegance of seasonal ingredients with daring and robust flavors. We will kick off the evening with an array of passed hors d'oeuvres and sparkling bubbles, then enjoy a 40-minute vineyard tour guided by our talented farm team. Next, you’ll journey to the dinner table where we will find sweeping views of the valley towards the coastal mountain range. A culinary experience will follow featuring a seasonally crafted three-course menu, culminating in a sensational dessert.

We hope you’ll join us for this extraordinary farm-to-table experience where every bite tells a story, and every sip is a celebration of the extraordinary connection between the land, the vine, and the artistry of Chef Heather Kintler.

PURCHASE TICKETS

$250 / person or $200 for club members
This is a 21 and up event, no exceptions
Gratuity not included in ticket cost

MENU

Welcome.

PNW Oysters with accompaniments:
-Sake, pink peppercorn and melon mignonette
-Coconut leche de tigre
-Pineapple nuoc cham

Hamachi Crudo, watermelon and hibiscus aguachile, chrysanthemum oil, pickled mustard seed (station)

Grilled fig crostini, Shaoxing plum glaze, fresh ricotta, pickled shallot, shiso (passed)

First course.

Citrus poached prawns, lime leaf crema, melon and cucumber salad, sumac onions, chili-crisp vinaigrette, nasturtium, basil

Second course.

Tamarind braised beef short ribs, charred stone fruit and padron peppers, bok choy, pickled cherries, chile-spiced cashews, herbs

Third course.

Summer berry and cherry trifle, lemon curd, fromage blanc mousse, hazelnut and Maldon salt streusel, marigold