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Fixed 5 Course Dinner

While You Relax

Lucia Bosio Extra Dry Prosecco(Veneto,Italy)       

Sweet Pea, mint, elderflower sparkling elixir with lemon ice cube

1st and 2nd Course (plated together)

Broccoli lime leaf bisque topped with sambal oelek and creme fraiche alongside a mixed greens salad in a meyer lemon, dill vinaigrette with easter egg radish, herb roasted baby beets, seeded cracker crumbs.

‘23 I’Lauri “Tavo” Pinot Grigio(Abruzzo,Italy)

Lavender lemonade with chamomile, ginger, peppermint, ashwaganda, and rose petal

3rd Course

Appalachian ramp fritter with smoked celeriac “Pastrami”, chiogga beet relish, house mustard, and savoy cabbage sauerkraut

’22 Terzetto Barbera D’ Asti Superiore ( Piemonte,Italy)

Hibiscus, apple, tart cherry, rosehip, milk thistle, dandelion root, burdock root sparkling elixer

4th Course

Handmade sage pumpkin seed cheese stuffed ravioli in a stinging nettle cream sauce with smoked fiddle head ferns, english peas, and spring vegetables.

‘18 Tamara Cannonau Di Sardegna ( Sardegna,Italy)

Blueberry, stinging nettle sparkling elixir with a lime cube

5th Course

Carrot cake with a sugar beet cream cheese frosting, with candied ginger and a kumquat marmalade.

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

Harvest Beat Tea Blend

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

100% Vegan