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Fixed 5 Course Dinner

While You Rela

Vinovore “Desert Nights” 100% Famoso Brut ( Emilia-Romagna,Italy)

       A warm Pink Oat Decaf Chai with a Chocolate Straberry Rim

1st and 2nd Course (plated together)

Roasted Carrot, coriander, ginger bisque topped with an herb oil, popped sorghum and micro cilantro.  Alongside a Lacinato kale salad massaged with a garlic, hempseed dressing, nigella seeds, pickled red onions, and assorted roasted winter vegetables.

21 ‘L Lac Turbiana (Lombardia, Italy)

Sparkling Elderflower Yuzu Elixir with a lemon raspberry cube

3rd Course

Smoked beluga lentil stuffed savoy cabbage, with grilled chicories, on a sunchoke puree, finished with a sundried tomato leek sauce.

’22 Lange Estate Grown Pinot Noir ( Willamette Valley, OR)

Mint Sweet Pea Tea with a lime cube

4th Course

Herbed cashew cheese, spinach,and roasted wild mushroom stuffed  spanakopita, with a roasted red pepper romesco, Salsa verde, and local arugula, topped with fried parsnips.

’22 Sparkman Cellars 34%Grenache Noir/33%Syrah/33%Mourvedre (Yakima Valley,WA)

Sparkling Hibiscus, Basil, Orange Peel, Milk Thistle, Dandelion root Burdock root with Fried Basil Skewer

5th Course

Molten Theo’s chocolate, raspberry lava cake, with vanilla cream, toasted walnuts, and a wild foraged trailing berry sauce.

‘09 Gilbert Cellars Tawny Port ( Wahluke Slope,WA)

Harvest Beat Tea Blend

Dinner/Wine Pairing $135
Dinner/Non-Alcoholic Pairing $135

100% Vegan