Cattle Shed Wine & Steak Bar, Big Table Restaurants’ upscale wine and steak bar serving seasonal, chef-driven dishes, hosts its first wine dinner on Tuesday, Dec. 7, highlighting exquisite cuisine and Illahe wines.
The sumptuous six-course meal, expertly prepared by executive chef Olivia Hurst and paired with wines handpicked by general manager and sommelier Chris Reid, opens with a Champagne reception at 6:30 p.m. The menu features:
First Course
Cheese board - 24-month XO Gouda, aged Manchego and seasonal accoutrements
Illahe Capitol Fizz, Willamette Valley
Second Course
Trio of West Coast oysters
Smoked – bacon bread crumb, sundried tomato and charred lemon
Fried - Alabama white BBQ, shallot and chervil
Raw – apple mignonette and chive
Illahe Willamette Valley
Third Course
Smoked salmon caviar with crab espuma and tarragon
Illahe “Bon Sauvage”
Fourth Course
Seared duck breast sausage with pomme puree and cherry gastrique
Illahe “Percheron Block”
Fifth Course
Beef tenderloin with heirloom carrots, potatoes and natural jus
Illahe 1899
Sixth Course
Crème brûlée, crystallized ginger, seasonal fruit
Illahe Willamette Valley
This exclusive event is limited to 20 guests and costs $165 per person, plus tax and gratuity. Participants can register online to reserve a space.
Located in the Halcyon mixed-use development, Cattle Shed serves brunch Saturday and Sunday from 11 a.m.-2:30 p.m., lunch Thursday and Friday from 11 a.m.-2:30 p.m., and dinner Tuesday-Saturday 5-10 p.m. and Sunday and Monday from 5-9 p.m. Guests can enjoy a charcuterie menu between brunch/lunch and dinner service from 2-4 p.m. daily. Reservations can be made online. For more information, visit cattleshedwinebar.com or call 770-559-8749.
