Harvesting The Coast

Stephanie Inn Culinary Events



Harvesting the Coast Pairing Dinner
Wednesday, August 16


Part of the Stephanie Inn Sojourns

Executive Chef Aaron Bedard


Amuse Bouche
Albacore Tuna Tartare
Line-caught, albacore tuna from Astoria, egg yolk harvested from
Chef Aaron’s chickens, fried capers, fresh herbs, Jacobsen flake salt


Argyle, Brut Willamette Valley, Oregon


To Follow

Netarts Bay Oyster Stew
Fresh torkes oysters from Nevor Shellfish Farm in Netarts Bay,
house made oyster crackers, chopped scallions, Cannon Beach
Distillery Peter’s Family Gin

2014 Authentique, Keeler Estate Vineyard, Willamette Valley, Oregon


Heirloom Tomato Granita


Hazelnut Crusted Rack of Lamb

Andersen Ranch lamb, Oregon Orchard hazelnuts, chanterelle
mushroom & potato gratin, Kingfisher Farms baby root vegetables,
and Bee Local Honey fig jam

 2012 Pinot Noir, Siltstone, Guadalupe Slope, Willamette Valley, Oregon



Espresso Pot de Crème
Alma dark chocolate, Sleepy Monk espresso, Chantilly cream
and Jacobsen Vanilla Bean Salt toffee

Sleepy Monk Bogsman Brew  Coffee


5-course experience  – $150 per person, including wine pairings, gratuity not included, advance reservations required.

Please call the front desk to reserve .


Stephanie Inn Sojourns is a series of guest experiences featuring one-of-a-kind, edible excursions and guided adventures with Chef Aaron Bedard,
in collaboration with other premier chefs, makers, artists and outdoor experts, along Oregon’s spectacular North Coast.  Thank you to our partners
Ben Jacobsen, Icefire Gallery, Nevor Shellfish Farm, Cannon Beach Distillery and Sleepy Monk Coffee Roasters for their collaboration in Harvesting the Coast.