It is no secret that our harvest crew eats very well. More than one intern has admitted to applying for the role just to have access to the legendary, celebratory lunches: rare bottlings punctuate a table heavy with the season’s bounty not destined for bottle. It’s an embarrassment of riches, casually served and devoured in Carhartts with
well-earned hunger.
Vibrant heirloom tomatoes and fresh beans transition into wild mushrooms, squash and this year’s polenta as summer moves into fall. Protein might be whole raised game birds, rabbit braised with grapes from our vineyard, fall salmon roasted on cedar planks, or shellfish. It’s the most exciting time in the winery, and the most exciting time of year to cook.
To be taken care of by Chef, Timothy Wastell during harvest has been, to this point, the exclusive privilege of our winemaking team. For the first time, it is our good pleasure to invite you to join us at the table, and share in our tradition.
Enjoy a family style, multi-course feast with idiosyncratic and highly personal wine pairings reflective of the things we gravitate toward for winemaking inspiration. Expect all of the energy and delight of our staff lunches, safely tucked away from the noise and scheduling whims of the winery at our hospitality residency at Brick Hall, in Dayton, OR.
Welcome to our table.
2012 Larmandier-Bernier | V.V. du Levant | Champagne Grand Cru | France
our dill bread & cultured butter
chef’s special snacks
2018 Anne Boisson | Sous la Velle | Meursault | Burgundy | France
crudités of December fruits & vegetables, Walla Walla onion & shiro miso
Oregon albacore tataki
2017 Antica Terra | rosé | Angelicall | Willamette Valley
petrale sole & preserved porcini en papilliote
2018 Antica Terra | pinot noir | Ceras | Eola-Amity Hills
hand rolled sunflower cavatelli & Eola Amity Hills rabbit paprikash
2017 Le Puy | Barthelemy | Francs Côtes de Bordeaux | France
cherrywood smoked breast of Muscovy duck & Tarbais bean cassoulet
2019 The Glories | no. 2 | California & Oregon
Mountain Rose apple & salted caramel crostata
Available Sundays at one p.m.
Two Hours | $195 per guest
We strive to be inclusive with dietary restrictions, however we are not always able to accommodate every request. Please make us aware of any allergies or restrictions when you book your reservation or reach out should you have any questions.
For parties larger than 6 guests, please contact us directly. We are always happy to offer personal assistance via email at meet@anticaterra.com or by phone at (503) 244-1748.