After looking over the wine card full of unexpected regional bottles and peppered with a few European classics, we ordered the Scott Paul Pinot Noir from Willamette Valley. It paired perfectly with our meals. I ordered the crispy veal sweat breads to start, followed by the Kumamoto Oysters on the half shell. Just as our waiter explained, the oyster liquor was a savory medium brine and we literally could taste the freshness of the Pacific Northwest in our mouths. For my main course, I opted for the rainbow trout from the Snake River in Idaho. The trout was seared with brown butter and served on top of pan fried pumpkin cakes, toasted hazelnuts and parsley. The layering of savory flavors was delicate and each complimented the other in a harmonious pattern on the palette. For dessert, we choose a selection of three Washington state cheeses: an Estrella creamery, Dominoes from Montesano, Wa. made from raw cow ’ s milk; a Monteillet Fromagerie, Sauveterre from Dayton, Wa. made from sheep's milk; and a Mt. Townsend Creamery, Cirrus from Port Townsend, Wa. made from cow ’ s milk. It was a fantastic finish to an unexpectedly superior dinner.
Instead of planning a a trip to another city, plan an evening at Springhill. The only thing you'll need to pack - your enthusiasm for great food.