Dining in The Dark
Our first Dining In The Dark dinner event was a great success! The event was intended to alter the dining experience by relying on other senses. It worked! For example, one thing we learned right away was that when someone is blind-folded, they tend to talk louder. The conversations in the dining room were downright hilarious.
We kept the menu simple with customers choosing between chicken and seafood. We changed up the starches so everyone at the table had something different. Everybody had a great time, including our staff.
Stay tuned for our next Dining in The Dark event, and check out upcoming Saturday night dinner events here.
Fish on!
Chef Eric Nelson
Lucky for us, Oregon rivers and lakes are chock full of delicious, nutrient-rich fish - a protein that's good for your heart and mind as well as your palate. Unlike fatty meat products, most fish is not high in saturated fat. It's also a good source of omega-3 fatty acids - the type that benefit the heart of healthy people as well as those with cardiovascular disease.
If you're looking for fish on Fridays, don't resign yourself to the standard, greasy fish and chips. The culinary crew at Vitality has developed a healthy alternative that will have you coming back week after week. It starts with oven-baked salmon or halibut coated in Panko and is topped off with baked sweet potato fries.
We're just lookin' out for you.
EVERY FRIDAY AT VITALITY Fish & Chips / $15.99 A healthy twist on a classic. Baked salmon or halibut with house salad, baked fries and dill caper remoulade. Reservations, 971.983.5280.
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!
