Join us for a Farm to Table dinner featuring some of our favorite products from around the state of Oregon! We are excited to partner with Besaws executive chef, Michael Uhnak (known to many as Cheffy) for this dinner. Michael has 25 years of culinary experience and at Besaws he strives to “keep it simple” while creating “edible art” in the form of classic comfort food with upscale and modern twists.
Dinner will be a 4-course set menu, including wine pairings. Cost is $40 per person.
First Course: Seared Sea Scallops over pickled beets, braised Kale, herb sauce and chiffonad basil
Second Course: Chop Salad (kale, radicchio, butter leaf, buttermilk creme vinaigrettes, toasted hazelnuts)
Third Course: Pickled onion and kale stuffed flank steak, sweet potato puree, asparagus, and finished with fresh strawberry white balsamic syrup, micro greens
Fourth Course: Fresh Oregon berries with key lime whip
Registration is required, space is limited - please call 503.525.4343 or email Kristin to register.
*Please note there are no substitutions and menu may change slightly based on seasonal items.