THURSDAY, JUNE 12, 2025
RESERVATIONS CLOSE IN 11 DAYS
| We have just a few spots left for our Winemaker Dinner featuring Danny Klieman and his beautiful Willamette Valley Pinot Noir and Chardonnay from Lonesome Rock Vineyards. Only 11 more days before reservations close — make yours today. Scroll down for a refresher on the details and menu… |
WILLAMETTE VALLEY
WINEMAKER DINNER $165
| | | |
THURSDAY, JUNE 12, 2025
RESERVATIONS CLOSE IN 11 DAYS
| We have just a few spots left for our Winemaker Dinner featuring Danny Klieman and his beautiful Willamette Valley Pinot Noir and Chardonnay from Lonesome Rock Vineyards. Only 11 more days before reservations close — make yours today. Scroll down for a refresher on the details and menu… |
WILLAMETTE VALLEY
WINEMAKER DINNER $165
| | | |
| | | |
WILLAMETTE VALLEY
WINEMAKER DINNER
WITH LONESOME ROCK VINEYARDS
& DANNY KLIEMAN
| | | |
WILLAMETTE VALLEY WINEMAKER DINNER
WITH LONESOME ROCK VINEYARDS
& DANNY KLIEMAN
| | | |
Five courses thoughtfully paired with Pinot Noir & Chardonnay from Lonesome Rock Vineyards
| Join us for a delicious five course dinner as we welcome home Chicago’s own, beloved Danny Klieman of Lonesome Rock Vineyards. Enjoy the always charming & enthusiastic stories from Danny about his home and vineyard nestled in Oregon’s Yamhill County, where they produce some of the finest Chardonnay and Pinot Noir in the state. |
| The Duck Inn is thrilled to present our first wine dinner with our dear friends, the Klieman family. |
ABOUT LONESOME ROCK
| Lonesome Rock’s limited-production Pinot Noir and Chardonnay begin with place — high in the hills west of Carlton, Oregon. |
| Farmed organically and sustainably with 270 degrees of exposure, including an uncommon, northerly-facing parcel, the well-drained hillsides at Lonesome Rock consist of the cool volcanic soils found in the Dundee Hills. Climbing from 575 to 765 ft., the 15-acre vineyard is planted to chardonnay, pinot meunier, and 5 different heritage, dijon, and exotic clones of pinot noir. |
| Mountains to the north and west protect from threatening precipitation during the growing season by creating a “rain shadow,” while the elevation and coastal influences result in a 45-degree difference between day and nighttime temperatures during the critical weeks of ripening. These unique micro-climatic conditions work together, allowing their naturally low-yielding vineyard to ripen incrementally. |
THE MENU
•
COPPER RIVER SALMON CRUDO
capers • dijon • smoked salt
cured duck egg yolk • shrimp chips |
••
DUNGENESS CRAB
crab cake • seafood bisque • pickled fiddle heads |
•••
DUCK LEG BALLOTINE
oregon truffles • morels • preserved ramp jus |
••••
SEARED ELK LOIN
blackberry gastrique • macerated blackberries
duck fat tater tots • coffee au poivre |
•••••
HAZELNUT TART
hazelnut mousse • puff pastry • foie gras whip |
_______________
WILLAMETTE VALLEY
WINEMAKER DINNER $165
| | | |
Five courses thoughtfully paired with Pinot Noir & Chardonnay from Lonesome Rock Vineyards
| Join us for a delicious five course dinner as we welcome home Chicago’s own, beloved Danny Klieman of Lonesome Rock Vineyards. Enjoy the always charming & enthusiastic stories from Danny about his home and vineyard nestled in Oregon’s Yamhill County, where they produce some of the finest Chardonnay and Pinot Noir in the state. |
| The Duck Inn is thrilled to present our first wine dinner with our dear friends, the Klieman family. |
ABOUT LONESOME ROCK
| Lonesome Rock’s limited-production Pinot Noir and Chardonnay begin with place — high in the hills west of Carlton, Oregon. |
| Farmed organically and sustainably with 270 degrees of exposure, including an uncommon, northerly-facing parcel, the well-drained hillsides at Lonesome Rock consist of the cool volcanic soils found in the Dundee Hills. Climbing from 575 to 765 ft., the 15-acre vineyard is planted to chardonnay, pinot meunier, and 5 different heritage, dijon, and exotic clones of pinot noir. |
| Mountains to the north and west protect from threatening precipitation during the growing season by creating a “rain shadow,” while the elevation and coastal influences result in a 45-degree difference between day and nighttime temperatures during the critical weeks of ripening. These unique micro-climatic conditions work together, allowing their naturally low-yielding vineyard to ripen incrementally. |
THE MENU
•
COPPER RIVER SALMON CRUDO
capers • dijon • smoked salt
cured duck egg yolk
shrimp chips |
••
DUNGENESS CRAB
crab cake • seafood bisque
pickled fiddle heads |
•••
DUCK LEG BALLOTINE
oregon truffles • morels
preserved ramp jus |
••••
SEARED ELK LOIN
blackberry gastrique
macerated blackberries
duck fat tater tots • coffee au poivre |
•••••
HAZELNUT TART
hazelnut mousse • puff pastry
foie gras whip |
_______________
WILLAMETTE VALLEY
WINEMAKER DINNER $165
| | | |
EVERY LAST THURSDAY
OF THE MONTH ’TIL SEPTEMBER NEXT EVENT THURSDAY, JUNE 26
| We’re once again slow-roasting whole suckling pig in our La Caja China Box and serving it up alongside Polynesian-inspired delights. |
| Wash it all down with refreshing tropical cocktails, including the (in)famous SpaMai Tai — partner and potable professional extraordinaire Brandon Phillips’ take on the Mai Tai, made with overproof rum and Spam-infused Coruba Dark Rum, served in the iconic Spam can. |
| Join us on June 26, July 31, and/or August 28. Then, on September 25, help us close out the season with the return of Pigs in Lederhosen; our Oktoberfest blowout featuring an unexpectedly harmonious blend of Hawaiian and German cuisines, along with copious amounts of beer. |
_______________
| | | |
EVERY LAST THURSDAY OF
THE MONTH ’TIL SEPTEMBER NEXT EVENT THURSDAY, JUNE 26
| We’re once again slow-roasting whole suckling pig in our La Caja China Box and serving it up alongside Polynesian-inspired delights. |
| Wash it all down with refreshing tropical cocktails, including the (in)famous SpaMai Tai — partner and potable professional extraordinaire Brandon Phillips’ take on the Mai Tai, made with overproof rum and Spam-infused Coruba Dark Rum, served in the iconic Spam can. |
| Join us on June 26, July 31, and/or August 28. Then, on September 25, help us close out the season with the return of Pigs in Lederhosen; our Oktoberfest blowout featuring an unexpectedly harmonious blend of Hawaiian and German cuisines, along with copious amounts of beer. |
_______________
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|
Tropical Pig Roast Reservations
Tropical Pig Roast
Reservations
Thursday, September 25 • Pigs in Lederhosen*
| | | |
Thursday, September 25 • Pigs in Lederhosen*
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| | | |
Not on our VIP list? Hit the SUBSCRIBE button to sign up to receive our newsletters featuring exclusive, early access to fun events and delicious offers — like this one!
Do not reply to this email; this account is not monitored. Please reach out here instead.
| | | |
©2024 The Duck Inn • 2701 S. Eleanor • Bridgeport, Chicago IL • (312) 724-8811
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©2024 The Duck Inn • 2701 S. Eleanor • Bridgeport
Chicago IL • (312) 724-8811
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