Spring Brunch March 10

Fruit and herb crepes with orange scented cream

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Potato, leek and ham hash over greens

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Banana bread muffins with fresh butter

$50 (Regular Price) / $45 (Flight Club)

Sign up at : www.raptorridgewinery.com

Winter Brunch Series - January 28

Greek yogurt with a grapefruit curd and hazelnut granola

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Butternut squash and bacon farro breakfast bake topped with a fried egg

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Cinnamon sticky buns

$50 (Regular Price) / $45 (Flight Club)

Call to Sign up: (503) 628-8463

November 11, 2017

Sweet potato pancakes with asian slaw
2016 Raptor Ridge Gran Moraine Vineyard Chardonnay

Bacon fried rice with a fried egg and gochujang spiced hollandaise
2014 Raptor Ridge Black Hole Vineyard Pinot Noir

Buttermilk panna cotta with crispy quinoa, cocoa nibs and fresh fruit
2014 Raptor Ridge Tempranillo

$45

Sign Up at: Raptorridgewinery.com

Five courses to celebrate springs bountiful harvest!

Asparagus, morel and parmesan quiche

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Leek, kohlrabi and sweet potato latkes with garlic lemon cream and pea shoots

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Lambs lettuce, grapefruit and mint salad

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Skillet greens with baked eggs and hollandaise

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Cream scones with rhubarb 3 ways
 

$60(Regular Price) / $50 (Flight Club)

Sign up at : www.raptorridgewinery.com

To reserve your space please contact: Jonathan Ziemba jonathan@RaptorRidgeWinery.com   503.628.VINE (8463) 

Chef Irene Bonn Laney

Grilled peach caprese

Roasted butternut squash and bacon soup

Honey and rosemary-rubbed pork tenderloin with roasted carrots,
parsnips and potatoes

Upside-down plum cake, whipped cream

To reserve your space please contact: Brandy Paolo Brandy@RaptorRidgeWinery.com   503.628.VINE (8463) 

Chef Berk

Heirloom Carolina gold rice, house-dried beef and benne seeds

“Everything bagel” tomatoes with smoked trout, crema

Yam fry bread with house pancetta

Seared peaches
with sweetened fromage blanc, walnuts 

To reserve your space please contact: Jonathan Ziemba jonathan@RaptorRidgeWinery.com   503.628.VINE (8463) 

Bird is the Word

Summer succotash

Sweet corn, peach and cherry salad

Seared salmon with stone fruit salsa

Yogurt panna cotta with grilled nectarines

To reserve your space please contact: Brandy Paolo Brandy@RaptorRidgeWinery.com   503.628.VINE (8463) 

Chef Irene Bonn Laney

Yellow lentil dumplings, summer vegetable relish

Roasted broccolini and arugula salad

Lemon butter chicken, spinach, caramelized shallot couscous

Carrot cake
with maple cream cheese frosting 

To reserve your space please contact: Brandy Paolo Brandy@RaptorRidgeWinery.com   503.628.VINE (8463) 

Chef Ashley Bowers

Roasted peaches
and Briar Rose chipotle chèvre crostini

Little gems and heirloom radish salad with Rogue River Smokey Blue and fig balsamic

Roasted salmon ravioli and pea greens

Chocolate panna cotta, cherry sabayon 

To reserve your space please contact: Brandy Paolo Brandy@RaptorRidgeWinery.com   503.628.VINE (8463) 

Chef Irene Bonn Laney

Honeydew and cucumber soup

Bacon and bleu cheese salad

Chimichurri-stuffed flank steak, sweet potato and red pepper hash

Chocolate and strawberry layered cake 

To reserve your space please contact: Brandy Paolo Brandy@RaptorRidgeWinery.com   503.628.VINE (8463) 

Chef Irene Bonn Laney

Caprese tartlets

Shaved asparagus and white bean salad with a light, lemony dressing

Honey-glazed salmon, quinoa mushroom risotto and grilled asparagus

Buttery pound cake
with fresh strawberries
and vanilla bean whipped cream 

To reserve your space please contact: Brandy Paolo Brandy@RaptorRidgeWinery.com   503.628.VINE (8463) 

Red Hills Market

Endive bites with wood-fired beets, bleu cheese and candied bacon

Strawberry fennel salad with arugula, walnuts and saba

Wild mushroom risotto, English peas
and wood-fired chicken

House chocolate, chèvre, hazelnut torte 

Three coursed brunch paired with some Raptor Ridge's best vintages.

Spiced oat pancakes with peach syrup

Breakfast tacos—scrambled eggs, black beans, green chiles and shredded jack cheese in a corn tortilla served with sour cream, avocado and salsa

Cinnamon mascarpone pudding with berry compote

Sign up at :

Three coursed brunch paired with some Raptor Ridge's best vintages.

Greek yogurt with honey, mixed seeds and pomegranate

Poached eggs over roasted asparagus and maple bacon topped with hollandaise

Cream scones with clotted cream and fresh jam

Sign up at:

Three coursed brunch paired with some Raptor Ridge's best vintages.

January 25 menu:

Cheese blintzes with berry compote

Quiche Lorraine with mixed green salad zesty vinaigrette

Cinnamon buns