West Cafe is hosting two separate events Tuesday, January 20th, for the inauguration of President Obama. This is a special day, so we’re treating it with the pomp and circumstance it deserves!

For starters, you can join us for a party in the bar to benefit MoveOn.org, beginning at 4:30pm when the bar opens. We’re offering complimentary appetizers for those who come dressed up for an inaugural event. There is no cover charge, but we will be collecting donations for MoveOn.org from anyone inclined to give.

NOTE: the wine dinner described below is now sold out. Please join us in the bar to celebrate the presidential inauguration and put our next wine dinner on your calendar! That will be held on Tuesday, February 17th.

We’re also serving a Presidential Wine Dinner at 7:00pm in the dining room. We encourage people to dress up for this event as well! It includes five sumptious courses, each paired with a fantastic wine, for just $35.00 per person. Reservations are required for this event and we just have a few seats left as of Sunday, January 18th.

Our chef and owner, Sean Concannon, works closely with Craig Hedstrom of Elk Cove Winery to develop amazing pairings featuring champagne, wine and port from the U.S. and Europe.

Please contact Craig Hedstrom directly to make reservations for this event  at 503-317-6211 or  craighedstrom@yahoo.com.

1st COURSE
Beaumont des Crayeres, Brut Champagne “Grand Prestige”
Champagne, France

Asian Shrimp Toast, cilantro ginger shrimp mousse baked on a crisped crustade

2nd COURSE
2007 Sonoma Cutrer, Chardonnay
Russian River, California

Saffron & Lemon Poached Pineapple Ravioli with Chevre filling

3rd COURSE
2004 Chateau Paveil de Luze, Margaux Bordeaux
Bordeaux, France

Classic Coq au Vin, hormone free chicken braised with red wine, potatoes and vegetables

4th COURSE
2005 Hartford, Zinfandel
Russian River, California

Spice Rubbed Roasted Beef Tenderloin over mashed potatoes with grilled fennel & carrots

5th COURSE (DESSERT)
Presidential, 10 Year Tawny
Oporto, Portugal

The dinner will be capped off with luscious chocolate concoction prepared by pastry chef Suzanne: velvety Valrhona chocolate truffles kissed with a dusting of cocoa powder and a smattering of Macadamia nuts.