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Fixed 5 Course Dinner

While You Relax

J. Laurens Cremant De Limoux Brut (Limoux, France)

Yuzu elderflower elixir with a sprinkle of tajin and a lemon cube

1st and 2nd Course (plated together)

Wild foraged Matsutake mushroom bisque alongside massaged kale and grilled chicories in a toasted pine nut caesar dressing with roasted baby zucchini, pickled red onion and finished with crispy wild rice.

’22 Sparkman Cellars “Kindred” Chardonnay (Woodinville, WA)

Hibiscus, lime, rosehips, yellow dock, dandelion root and tart cherry elixir with a lime cube

3rd Course

Roasted brown sugar glazed delicata squash stuffed with sweet and sour soy mirin aubergine topped with toasted rice powder.

‘20  The Guide Winery Pinot Noir ( Dundee, OR)

Apple, ginger, sage, dandelion root, burdock root and milk thistle elixir with an orange peel

4th Course

Wild mushroom cashew cheese filled spanakopita on an applewood smoked heirloom tomato sauce with roasted carrots and braising greens finished with balsamic reduction.

21 Sparkman Cellars “Holler” (Woodinville, WA)

Plum mint sparkling elixer

5th Course

Apple pear upside down cake with coconut orange blossom ice cream finished with an apple cider caramel.

Dalva white port ( Vila Nova De Gaia, Portugal)

Harvest Beat Tea Blend

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

100% Vegan