Oregon in Bloom Wine Dinner featuring Willamette Valley Vineyards

Join us for a tasty Oregon in Bloom Wine Dinner with Willamette Valley Vineyards! $135 per person includes multi-course meal & wine pairing.

Welcome to the Oregon in Bloom Wine Dinner, featuring Willamette Valley Vineyards at Bistro Alder in our Broadway Private Dining Room. Join us on April 2, 2026 at 6:00 PM for an evening that celebrates the flavors of Oregon through thoughtfully paired wines and a beautifully curated menu.

$135 per person | Wine pairing dinner

Enjoy a multi-course dining experience crafted to complement the acclaimed wines of Willamette Valley Vineyards, known for their exceptional quality and expression of place. Each course is designed to highlight the best of the season—inviting you to savor Oregon in every bite and every sip.

Relax, connect, and indulge in an unforgettable culinary experience surrounded by great food, great wine, and great company.

The experience is $135 per person. This ticket includes a $50 per-person deposit, which will be applied toward your bill, with the remaining balance due onsite the evening of the event. A 20% gratuity will be added to all food and beverage served during the event.

All wines featured during the tasting will be available for purchase onsite.

This is a seated, ticketed dinner experience with limited availability.

Mark your calendars and join us for a memorable night of wine and dining—we can’t wait to welcome you. 🍷✨

Contact sales@dossierhotel.com via email for discounted hotel room options and make a staycation out of the evening!

Bistro Alder Menu featuring Chef Benjamin Waterman

First Course:

Spinach Salad, Pickled Strawberries, Whipped Goat Cheese, Truffled Pistachio, Caramelized Honey Vinaigrette

Wine Pairing: Domaine Willamette Brut

GF, Vegetarian

Second Course:

Seared Pacific Scallop, Blistered Sugar Snap Peas, Radish, Caramelized Parsnip, Red Sorrel, Spring Onion Soubise

Wine Pairing: Willamette Valley Vineyards Pinot Gris

Vegetarian option: Roasted Oyster Mushroom

GF

Third Course:

Fresh Fettuccine Cacio e Pepe, Truffle Butter, Poached Egg, Arugula

Wine Pairing: Dijon Clone Chardonnay

Vegetarian

Fourth Course:

Pasture Raised Pork Crepinette, Spring Vegetable Ratatouille, Scallion

Wine Pairing: Founders Reserve Pinot Noir

Vegetarian Option: Charred Napa Cabbage

GF, DF

Fifth Course:

Hood Berry Éclair, Ganache, Crème Anglaise

Vegetarian