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Fixed 5 Course Dinner

While You Relax

 Tirriddis sparkling chardonnay ( Prosser,WA)                  

Pink Chai Decaf, rooibos, cardamom, cinnamon,pink peppercorn, rose, beet

1st and 2nd Course (plated together)

Roasted cauliflower urfa biber bisque, alongside a baby gem lettuce salad , in a red huckleberry-cranberry Vinaigrette ,with golden beets, kohlrabi & parsnip chips.

’23 Gilbert Cellars “Orange” 77%Reisling 23%Chardonnay (Yakima, WA)

Apple, ginger, star anise, orange peel, cardamom, clove sparkling elixir with an apple cranberry cube

3rd Course

Russet Potato Gnocchi with wild mushrooms in a celeriac crème, sage brown-butter & parsley puree.

‘20 Brian Carter Cellars “Corrda” Spanish style red blend ( Columbia Valley,WA)

Asian Pear, basil, spinach elixir with fried basil

4th Course

Handmade semolina pasta lasagna layered with apple wood smoked tomato sauce, roasted garlic, roasted white chanterelle mushroom, herbed pumpkin seed cheese, basil braised greens, topped with fried capers, and finished with balsamic reduction.

’21 Thurston Wolfe “Family Red” ( Prosser, WA)

Pomegranate, mint, orange blossom sparkling elixir with a lime pomegranate seed cube

5th Course

Tiramisu with an almond flour coffee crust, layered with vanilla bean cashew frosting, and a chocolate coffee custard, finished with cacao nibs. Topped with fresh pomegranate seeds and a pomegranate molasses drizzle.

Finn River Raspberry wine with apple brandy (Olympia,WA)

Harvest Beat Tea Blend

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

100% Vegan