11Mar/100
A Tease
The effort and teamwork involved in designing and implementing a new menu every season is truly inspiring. We sit around the kitchen after hours dreaming up, creating - and testing - many ideas before the final menu is blessed.
Speaking of being blessed, we're fortunate to be in the Willamette Valley where the best of everything is right out our back door. Each season, we're challenged and delighted to showcase the best our neighborhood farmers, growers and vintners have to offer. Our spring dinner menu, introduced last week, brings back many favorites and some new treasures to discover. Here's but a taste:
- Ribeye Carpaccio With House-Infused Lemon Olive oil
- Thai Lettuce Wraps
- Ginger Lemongrass Steamer Clams
- Raw Thai Vegan Salad
- Carlton Farms Pork Porterhouse with Oregon Apples & Walnuts, Brie Cheese and an Apple Cider Glaze
- Fennel Pollen Dusted Halibut, Seared & Topped with Mango Salsa
- Wild Columbia River King Salmon, Pan Seared and topped with a Roasted Tomato-Saffron Vinaigrette
- Painted Hills All-Natural Beef Burger
- Peanut-Seared Ahi over Buckwheat Soba Noodles with Ponzu Dressing
- Veggie Lasagna Verde With Whole Wheat Pasta and a Rich Pear Tomato Sauce
For complete menus, visit iamvitality.com. Better yet, come in and see us for dinner!
