Park Kitchen | Private Dining Wine Options

REDS                                                                                      

2005 Elk Cove Willamette Valley Pinot Noir (Oregon)   45

2004 Chehalem “3 Vineyard” Pinot Noir (Oregon)  54

2005 Lumos “5 Blocks” Oregon Pinot Noir (Oregon)  45

2005 Evesham Wood Willamette Valley Pinot Noir (Oregon)  40

2004 Sleight of Hand  Cabernet Franc/Sauvignon/Sangiovese (Washington)  40

2002 Kiona Cabernet Sauvignon (Washington)  45

2003 Terra Alta “Ludivicous” Cabernet/Garnacha/Merlot/Syrah (Spain)   40

2004 Seis de Luberri Rioja  Tempranillo (Spain)   35

2005 Abecela Vintner’s Blend (Oregon)  35

2005 Abecela Estate Tempranillo (Oregon)  40

WHITES

2005 Elk Cove Pinot Blanc (Oregon)   38

2005 Chehalem Pinot Gris (Oregon)   40

2005 A to Z Pinot Gris (Oregon)   35

2006 Table Rock Pinot Gris (Oregon)  30

2005 Westry Willamette Valley Chardonnay (Oregon)   38

2003 Domaine des Baummard “Clos du Papillon” Savennieres (France)   60

2004 Olivier Savary Chablis (France)  40

2004 Naia Rueda Verdejo (Spain)   38

2006 Clean Slate Reisling (Germany)  30

 SPARKLING

Avinyo Penedes  Cava Brut (Spain)  40

NV Lucien Albrecht Cremant d’AlsaceRose (France)  40

2001 Argyle Willamette Valley Brut Chardonnay/Pinot Noir (Oregon)  50

Wines subject to change with notice.  Other options can be arranged.  Selection varies.

Jamie MacBain, Bar Manager
Anna Josephson, General Manager
Gretchen Wilcox , Service Director