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Fixed 5 Course Dinner

While You Relax

Frey Sohler  Cremant d’ Alsace  Riesling Brut ( Alsace, France)

Warmed fresh juiced pear cinnamon star anise nutmeg licorice

1st and 2nd Course (plated together)

Roasted Butternut squash soup with garlic herbed gremolata alongside a mixed greens salad with shaved fennel, orange blossom scented honey crisp apples, and candied sunflower seeds tossed in a basil hempseed dressing.

’22 Nuiton-Beaunoy Chardonnay ( Bourgogne Cote D’OR, France)

Freshly made cranberry mint lime sparkling elixir 3rd Course

Apple wood smoked Beluga lentil, leek fondue cake with port braised Cipollini onion, and a caramelized sunchoke crust on a cumin roasted beet sauce finished with fried sunchokes and pomegranate reduction.

’22 Golem Malbec ( Paraje Altamira vineyard, Argentina)

Apple carrot ginger turmeric burdock root cucumber celery sparkling elixir

4th Course

Golden Chanterelle mushroom, cashew cheese filled Spanakopita, with garlic, herbed mash potatoes, fresh cranberry, cara cara orange sauce, roasted baby carrots and a roasted mushroom gravy.

 ’22 Sparkman Cellars “Black Dragon” 50%Malbec, 50%Petite Verdot ( Woodinville,Wa)

Dark cherry rosemary sparkling elixir

5th Course

Apple butter cake with a pumpkin spice crumble, and a maple whipped coconut cream

’25 Kiona Late harvest Riesling (Red Mountain,WA)

Harvest Beat Tea Blend

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

100% Vegan