Enjoy our feature this weekend of soft shell crab fried crispy and served with Cajun marinated, grilled jumbo prawns, vegetable ratatouille, tuna-caper sauce and a mediterranean salad of cucumber, tomato, olive and feta cheese.  Paired with a dry riesling from one of our favorite Willamette Valley winemakers, the Brooks riesling shows honeydew and cantaloupe on the nose with hints of petrol along with tangerine and nectarine.  The ripe, opulent fruit is balanced with lifting acidity and a crisp, mouthwatering finish.