Sitting bull and custard's last stand
Buffalo tartare with sweet mustard custard
Craig's special champagne cocktail

Forest sponge potage
Cream of morel soup with crisp onion
Lustau Rare Amontillado Sherry

Glazed salmon showpiece
A whole salmon is poached then glazed with aspic and garnishes.
The salmon will be displayed in the dining room and then served.
2007 Raptor Ridge Pinot Gris

Fresh fava bean cassoulet
Small spring fava beans with duck confit, sausage, and a crispy crumb crust in casserole
‘07 Patricia Green Reserve Pinot Noir

Shasta's steak with yummy sauces
A classic preparation of tenderloin topped with artichoke filled with bernaise and laced with
demi-glace. My son's favorite dish.
1996 Teynac St. Jullien Magnum

A selection of farmstead cheeses
Spring cheese tastes different from cheese from the rest of the year due to the forage of flowers
and herbs.
Vajra Moscato D'Asti

Boccone dolce
The classic dessert from Sardi's Restaurant in New York.
Meringue layers with Oregon Strawberries and whipped cream.
Englehardt Oregon Strawberry wine