Roam around Anderson School, exploring spots and dining on food not seen every day. The traveling courses are paired with McMenamins beer, wine and cocktails. 

Menu

Wegners Garden - Seared scallop with Uni, heirloom tomato water and pickled mustard seed
Caipirinha: Cachaca, sugar, lime

Hotel North End - Sweet potato hummus served in Endive leaves with gremolata and pickled onion
L’Aperitivo: Vermouth, Soda water

Thorndike Room - Local Oyster on the half shell
Edgefield Blanc De Noirs

Patty Murray Deck - Cured meats and artisanal Washington cheeses
Accompaniments: Cornichon, House made cracker, Tart cherry compote
Specialty Barrel-Aged Beer: Syrah Barrel-Aged Ennui Belgian Pale Ale made at Anderson School

Haynes Hall - Cider house salad        
Edgefield Cider

Surf and Turf-Bacon wrapped filet of beef with citrus marinated prawn skewer. Served with mashed Yukon gold potato and roasted broccolini
Barons 2011 Petit Barone Red Blend. Columbia Valley.

Vanilla Bean Pot de Crème with berry compote
Lustau East India Solera Sherry