1505 Portland Rd. Newberg
OR 97132
Bells Up will be the featured winery at Subterra Restaurant’s Wednesday, February 6 #PorkBaconNation dinner, the fourth installment of their Winter Wednesday Supper Series. Doors open at 6:00 p.m; dinner begins at 6:30 p.m.
RESERVATIONS ARE REQUIRED BY CALLING 503-538-6060.
Guests can enjoy a flight of three Bells Up wines with the meal: 2017 Rhapsody Pinot Blanc, 2015 Titan Pinot Noir, and 2015 Firebird Syrah (from the Subterra library—we’ve been sold out of it for years, literally).
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Starters
Pomegranate Glazed Grilled Pork Loin Skewer
BLT+C: House-Smoked Bacon, Arugula, Roasted Tomato, Garlic Aïoli and Brûléed Cherries
Pork, Bacon and Extra Sharp White Cheddar Sausage Served with Caramelized Onions and House-Pickled Peppers
Soup
A Ravioli of Slow Braised Pork Mixed with Lemon Grass, Garlic, Ginger and Chili, Served in a Unique Pork Pho Consommé
Pasta
House-Smoked Barbeque Pulled Pork Served Atop a Rich Macaroni and Cheese Mixed with Thick Cut Lardons, Finished with Chicharrones and Scallion
Entree
Confit Pork Tenderloin Medallions on a Bed of Apple and Celery Root Salad, Finished with a Curried Tomato Chutney
Dessert
Candied Carnitas Cranberry Blondie Served Over a Spiced Dried Fruit Coulis
