Join Nick and Sheila Nicholas for a very special evening at the coast. Tonight’s beautifully paired dinner will be prepared by Chef and Owner Zachary Wellman.
Seasonal fish ceviche, cilantro microgreens, fresh fried blue corn tortilla chips
with 2012 Dry Riesling
Dungeness crab pie, fennel tarragon watercress slaw
with 2014 Reserve Chardonnay
Grilled fresh wild steelehead, rosemary huckleberry shallot compote, kalettes
with 2011 Heather's Pinot Noir
Dried fruit stuffed boar roulade, chinese five spice vegetables, hoisin glaze
with 2015 Estate Reserve Pinot Noir
Venison osso bucco, foraged mushroom risotto
with 2012 Wadenswil Pinot Noir
Rhubarb almond upside down cake, maple yogurt ice cream, poached pear, hazelnut oat crumble
with 2015 Gewurztraminer Dessert Wine
(Menu subject to ingredient availability and is subject to change)
Anam Cara wines will available for retail purchase (½ and full case specials).
$81 per person inclusive including gratuity, and service charge
Anam Cara Wine Club Members $78 per person including gratuity and service charge.
About Chef Zach graduated with Honors from Johnson and Wales University in Denver, Colorado with an Associate of Applied Science, Culinary Arts Degree in 2005. He received his Bachelor's of Science, Food Service Management the following year, also with Honors.
He completed his culinary internship at the Polynesian Resort at Walt Disney World. During the summers of 2004-08, he worked at Devon Yacht Club in Amagansett, New York. During two of these summers, he also honed his baking skills at a popular bakery on Long Island.
Chef Zach has traveled near and far (truly!) gaining a breadth of culinary knowledge and practical experience. He has hosted, expedited, and waited tables at a well-known family restaurant in Boulder, CO. He worked in food services for Raytheon Polar at McMurdo Station in Antarctica. And he returned from 25 months of Peace Corps Service in Mongolia at the end of July 2011 to open one of the top culinary destinations on the Oregon coast.