Two Ways to Celebrate Mother’s Day!
Brunch and Bubbly 10:00 a.m. to 3:00 p.m.
Our freshly prepared and elegantly served brunch comes complete with a complimentary glass of bubbly for moms, and a basket of freshly baked breakfast breads, butter, and jam. Beverage is offered a la carte. We’re making special mom-cocktails, too! Gluten free items and children’s menu available.
Pinot Steak and Eggs – Grilled Shoulder Tender of Beef Topped with Red Wine Sauce Enriched with Bacon, Mushrooms, and Pearl Onions, Two Over Easy Eggs, and Roasted Potatoes
Green Eggs and Ham – Homemade Toasted English Muffin Topped with Grilled Ham, Braised Greens, Poached Egg, and a Leek and Caper Mustard Cream Sauce, with Roasted Potatoes
Huevos Rancheros – Soft Corn Tortillas, Red Chili Pork, Fried Eggs, Red Chili Sauce, Cheese, Scallion, Salsa, Sour Cream, Avocado and Black Beans all Piled Together in a Glorious Mess
Biscuits and Gravy, Fried Chicken, & Egg – Housemade Buttermilk Biscuit Smothered in Country Sausage Gravy, a Buttermilk Fried Chicken Breast, and an Over Easy Egg
Spinach and Feta Quiche – Deep Dish Wedge of Housemade Quiche, Served with Our House Salad
Waffles with Bananas Foster – Belgian Waffles Topped with Warm Bananas Foster and Vanilla Ice Cream, Dusted with Cinnamon Sugar
Chicken and Leek Crepe – Two Crepes with a Draper Valley Chicken Leek Filling with Mushroom Cream Sauce
Dinner 5:00 to 9:00 p.m.
View our dinner menu on-line here. We will have specials of the evening, too!
Reservations Highly Recommended – We Sell Out Every Year!
Rose Spring Fling 2017
Executive Chef Martin, who selects all the wines for Subterra’s wine list, is a real rosé nut. He can’t get enough of the stuff and by the time we get into summer his side of the home garage is filled with cases and cases of rosés. All the wine reps we see know this and they mercilessly sell him one after the other. It’s always a sign that spring is here. So we decided to share a little with our valued customers! Come join us and partake in our Rosé Spring Fling 2017!
All the wines are dry or almost dry – not like the sweet White Zinfandel so many people are used to. They are great on a sunny day, out on a picnic, or sitting on a porch – bright and fruity, fun and delicious. If you have a glass of rosé in your hand you just got that much happier.
’16 Anne Amie Rose of Pinot Gris
Very few people know that Pinot Gris, usually made into a white wine, is a red grape. This rosé is very complex and nuanced, with
’16 Bells Up Rosé of Pinot Noir “Prelude” Willamette Valley 33.
A nice medium bodied rosé that has complex flavors, made by a great new winery just up the hill from the restaurant.
’16 Bjornson Rose of Pinot Noir Eola Amity
’16 Dunham Rose of Cabernet Franc Columbia Valley 38
’16 Illahe Tempranillo Rosé Estate Willamette Valley 32.
It’s astonishing that a wine this light and delicate was made from a grape as heavy and bold as Tempranillo. It’s almost white, it is so delicate. Beautiful wine.
’16 J Wrigley Rosé of Pinot Noir McMinnville 33.
’16 La Chouette Pinot Noir Rosé Willamette Valley 38.
La Chouette means owl in French. Nobody has ever heard of this wine. It’s made from a tiny producer in the Southern Willamette, and the wine is fantastic, done in a lighter style with lots of nuances. Last year this was Chef Martin’s favorite wine of the year.
’16 Patton Valley Pinot Noir Rosé Estate Willamette Valley 36.
Always one of the best rosés year after year, made from a site where they shouldn’t have planted Pinot Noir. It never gets ripe enough for red wine but is perfect for rosé.
2017 Winter Wednesday International Supper Series Recap! We’ll Be Back in January of 2018!
Every Wednesday through the winter we assign a theme, and Chef Martin and his staff cook a menu and pair beverage to that theme, with Martin and Janet joining the party to talk about how the food was prepared, while you eat and drink amongst the valley’s finest.
January 18: Paella!
January 25: German Night
February 1: Argentinian Steakhouse
February 8: Opa! It’s Greek Night!
February 15: Vive la France
February 22: Noche Cubana
March 1: Pan Asian Night
March 8: A Trip to Key West
March 15: La Cucina Italiana
March 22: Only Hors d’Oeuvres
$39 per Person, Reservations Required!
Group Soup Kiosk Second Season Debuting December 2, 2016
Opening at First Friday Artwalk in Newberg
Friday, December 2, 2016
5:00 to 8:00 p.m.
Francis Park (corner of First and College)
Subterra Restaurant, in conjunction with various departments of George Fox University and its students, has funded a community soup program to raise awareness of local food insecurity while celebrating
the diversity of society through food and art.
Back in December of 2015, as a result of a “Better My Town” challenge, Subterra donated a percentage of its gross lunch proceeds as seed money to start a program to buy raw product for making hearty soups and house-baked breads. We were able to accumulate enough money to fund the program and keep it going through the 2015/2016 winter season, and here we are for our second season!
Soup and bread will be served in Francis Square in downtown Newberg during First Friday Artwalks throughout the winter. Students from George Fox have made beautiful ceramic bowls for the occasion and will help with the marketing of the program and assisting in serving the meals.
Meals will be given away at no cost, or on a Pay-What-You-Want model for those wishing to donate to the future of the program. Ceramic bowls will also be available for purchase.
Mark your calendars, we will be open for First Friday Artwalk on December 2 of 2016, and for February 3, March 3, April 7, and May 5 of 2017.
Looking into the future, we hope to sustain funding for this program, and continue to feed those in need while integrating society in an artistic venue.
Please come visit us and support our project! And pass this along to anyone who might benefit from or be interested to participate in our program!