Join us Wednesday, October 26th for the Riverview’s inaugural Bourbon pairing dinner, featuring an exciting lineup of bourbons exquisitely paired with culinary delights created by Executive Chef Ryan Hampton and Sous-Chef Denali Whaley.
1st Course
Spinach leaves tossed in warm stone-ground mustard dressing with roasted corn, black eyed peas, shaved fennel, and smoked cheddar cheese
Jim Beam Devils Cut
2nd Course
Red wine marinated prime rib, thinly sliced and wrapped with grilled asparagus. Served with a quenelle of horseradish goat cheese.
Basil Hayden 8 year old
3rd Course
Grilled cherry glazed halibut with roasted tomato, basil and brie polenta
Knob Creek Single Barrel
4th Course
Short ribs braised in maple smoked maple BBQ sauce, paired with sautéed beans & red chard.
Maker’s Mark 46
5th Course
Housemade eggnog ice-cream with cherry & chocolate sauces.
Red Stag
$50 per person + gratuity. For reservations, call 503.661.3663, or visit us on the web at www.yoshidariverview.com or via OpenTable. Cheers!
Join us Wednesday, October 26th for the Riverview’s inaugural Bourbon pairing dinner, featuring an exciting lineup of bourbons exquisitely paired with culinary delights created by Executive Chef Ryan Hampton and Sous-Chef Denali Whaley.
1st Course
Spinach leaves tossed in warm stone-ground mustard dressing with roasted corn, black eyed peas, shaved fennel, and smoked cheddar cheese
Jim Beam Devils Cut
2nd Course
Red wine marinated prime rib, thinly sliced and wrapped with grilled asparagus. Served with a quenelle of horseradish goat cheese.
Basil Hayden 8 year old
3rd Course
Grilled cherry glazed halibut with roasted tomato, basil and brie polenta
Knob Creek Single Barrel
4th Course
Short ribs braised in maple smoked maple BBQ sauce, paired with sautéed beans & red chard.
Maker’s Mark 46
5th Course
Housemade eggnog ice-cream with cherry & chocolate sauces.
Red Stag
$50 per person + gratuity. For reservations, call 503.661.3663, or visit us on the web at www.yoshidariverview.com or via OpenTable. Cheers!