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Fixed 5 Course Dinner

While You Relax

Lucia Bosio Extra Dry Prosecco(Veneto,Italy)       

Lavender echinacea with chamomile, ginger, peppermint, ashwaganda, apricot and rose pedal sparkling elixir with a lemon ice cube

1st and 2nd Course (plated together)

Tonnemaker farm asparagus, cumin seed bisque topped with a white asparagus cream alongside a shaved spring vegetable salad with cannellini beans, and radish in a fennel coriander vinaigrette.

’24 Sparkman Cellars “This Old Porch” Rose (Columbia Valley, WA)

Sweet pea, earl grey lemonade (decaf)

3rd Course

Roasted garlic, olive, focaccia with a roasted purple carrot and beet hummus, nettle carrot top pesto and house pickled vegetables topped with pea vines.

‘18 Tamara Cannonau Di Sardegna (Sardegna,Italy)

Pineapple, tart cherry, rosehip, milk thistle, orange peel, licorice root sparkling elixer

4th Course

Herbed garlic roasted morel mushroom paella with arborio rice, assorted spring vegetables, apple wood smoked cauliflower, and Fresno pepper coulis.

 ’20 Sparkman Cellars “Ruckus” Syrah (Red Mountain, WA)

Mint, Hibiscus, ginger, dandelion root, holy basil, raspberry, strawberry, orange peel sparkling elixer

5th Course

Cannoli with an almond, lemon, poppy seed custard filling, finished with a rhubarb compote.

’22 Kiona Late Harvest Riesling ( Red Mountain, WA)

Harvest Beat Tea Blend

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

100% Vegan