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Fixed 5 Course Dinner

While You Relax

’20 Kila Cava Brut (Penedes,Spain)

A warm Lemon, Chamomile, Lemongrass,Ginger,Maple Syrup Elixer

1st and 2nd Course (plated together)

A mid winter vegetable soup with roasted chickories, topped with a turnip basil green pesto, alongside a baby lettuce salad with baby beets, tokyo turnips, purple carrots and shaved fennel in a ranch hempseed vinaigrette, finished with candied pecans.

’23 Gilbert Cellars Unoaked Chardonnay (Yakima, WA) Asian pear, carrot, turmeric elixer

3rd Course

Potato, and butternut squash pavé with crispy sunchokes, and  with balsamic glazed Cipollini onions, ever crisp apples, and cranberry apple butter, topped with fried sunchoke chips.

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

Apple, mint, ginger, cinnamon, clove sparkling elixer

4th Course

Pupusa stuffed with roasted mushrooms, ancho chili spiced sweet potato, bitter greens Futsu squash ricotta, topped with a Verza cabbage curtido, fire roasted salsa roja, avocado crema creme.

’22 Saviah Cab Franc ( Walla Walla, WA)

Tonnemaker cherry, rosemary, lime sparkling elixer

5th Course

Passion fruit coconut parfait with orange blossom vanilla panna cotta and citrus spruce tip jam finished with a ras al hanout sponge crumble and cacao nibs.

’12 San Felice Belcaro Vin Santo ( Tuscany,Italy)

Harvest Beat Tea Blend

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

100% Vegan