Our next Wine Dinner on June 15th at 5:30pm takes us to our own backyard, Battle Creek Cellars in the Willamette Valley. We'll be joined by the Winemaker, Sarah Cabot and Regional Manager, Skip Miller. You'll hear about the inspiration and transparency of terroir behind each bottle.

These wonderful wines will be paired with courses prepared by Ambrosia chefs Ryan Blaze and Allie McPheeters. Each course is created to compliment the qualities of the wines.

A taste of all the wines, accompanied by dinner costs $75 per person plus gratuity. Purchase 12 bottles or more at the dinner and receive a 10% discount.

Please note: We are following all CDC and social distancing guidelines.

BATTLE CREEK CELLARS WINE DINNER MENU
Tuesday, June 15, 2021

WELCOME
Welcome Wine

CORSO I
Arugula-fennel salad with tangerine supremes, citrus Dijon champagne vinaigrette, pecorino, prosciutto wrapped grilled prawn
Primarius Pinot Grigio 2019

CORSO II
Coffee cured local salmon, olive oil mint fennel pomegranate tapenade, Homboldt Fog on crostini
Battle Creek Reserve Chardonnay 2018

CORSO III
Crisped duck breast over roasted parsnip, topped with cranberry mustard sauce and fig, olive, filbert relish
Battle Creek Unconditional Pinot Noir 2018
Battle Creek Roe Vineyard (Ribbon Ridge) Pinot Noir 2016

CORSO IV
Crisped duck breast over roasted parsnip, topped with cranberry mustard sauce and fig, olive, filbert relish
Battle Creek Unconditional Pinot Noir 2018
Battle Creek Roe Vineyard (Ribbon Ridge) Pinot Noir 2016

CORSO V
Battle Creek Reserve White 2018

Ambrosia Team
Culinary Team: Guest Chef Chef Erik Farr & Kitchen Manager Allie McPheeters
Service Team: William Verin and Nick Kennedy
Owner & Sommelier: Armen Kevrekian