Thursday, September 28th • 6pm
$265/person plus service charge and tax
Join us for an exclusive dinner in our historic train car, featuring Cayuse Vineyards Vigneron, Christophe Baron. The Bionic Frog is dipping in the cellar for this special occasion, so we can experience the exceptional ageability of these legendary Washington wines. This five-course dining experience will be expertly paired with four hand-selected wines from the Cayuse Vineyards library.
Kushi Oysters | Idaho Sturgeon Caviar
Crab Cakes | Lemon Aioli
2018 Champagne Christophe Baron, Les Alouettes
Local Tomatoes | Arugula, Pickled Cucumber, Torn Crouton, Avocado Goddess
2019 Cayuse Vineyards, Cailloux Vineyard, Viognier
Dry Aged Duck Breast | Cherries, Glazed Sprouts, Sunflower Seed
2015 Cayuse Vineyards, God Only Knows, Grenache
Grilled Prime New York | Roasted Mushrooms, Potato Puree, Sauce Au Poivre
2018 Horsepower Vineyards, Tribe, Syrah
Delice de Bourgogne | Fig Jam, Marcona Almonds, Seeded Flatbread
Dark Chocolate Tart | Cocoa Nibs
2016 Cayuse Vineyards, Widowmaker, Cabernet Sauvignon
Christophe Baron’s journey into winemaking began amidst the vineyards and cellars of his family’s Champagne house, Baron Albert. After receiving education and training in Champagne and Burgundy, he ventured to Washington State and the Walla Walla Valley as an intern in his twenties. During a return visit in 1996, he stumbled upon cobblestone-laden terrain, inspiring the creation of a domaine dedicated to crafting world-class Rhône wines.
From the outset, Christophe embraced organic farming practices, becoming a pioneer in biodynamic farming in the Walla Walla Valley in 2002. Bionic Wines, a family of brands including Cayuse Vineyards, emerged in 1997, growing to encompass four additional labels: Horsepower Vineyards, No Girls Wines, Hors Catégorie Vineyards, and Champagne Christophe Baron. These brands share a common commitment to unwavering quality, achieved through meticulous vineyard work, gentle cellar techniques, and a profound respect for terroir, allowing each site and grape variety to shine uniquely.