Harvest Beat

MENU

Fixed 5 Course Dinner

While You Relax

‍Anna De Cordoniu Cava Brut (Codorniu, Spain)

‍ ‍Warm apple, pear cider

1st and 2nd Course (plated together)

“Lobster” mushroom saffron bisque alongside a spicy mixed greens salad with rose scented Asian pear, Japanese cucumber, kimchi, and candied sunflower in a grilled melon vinaigrette.

’24 Sigillo Cellars “SnoValley” white wine (Yakima,WA)

Concord grape, hibiscus, orange blossom, strawberry sangria

3rd Course

Lemongrass scented fingerling potatoes with a celery root ravioli stuffed with a sage butternut squash filling on a bed of sautéed chard with confit garlic and roasted cherry tomatoes and a black garlic cashew crème.

’24 L’attire Bouchon Bourgueil Cab Franc ( Vallee de la loire, France)

Carrot, pumpkin, ginger elixir

4th Course

Roasted turnip, caramelized fennel, potato hand pie with hickory smoked tamari glazed chanterelle mushrooms, a nectarine preserves, corn, anahiem pepper relish and a roasted bell pepper coriander sauce finished with fried parsnip chips.

’20 Sparkman Cellars “Gaga” 85% Touriga National 15% syrah (Woodinville,WA)

Plum, decaf earl gray, hempmilk

5th Course

Yokan dou of strawberry coconut crème and matcha green tea, accompandied by white concord grape with yuzu gastrique and toasted Pandan, hazelnut crumble.

Kiona late harvest Riesling ( Red Mountain,WA)

Harvest Beat Tea Blend

‍ ‍

Dinner/Wine Pairing $145
Dinner/Non-Alcoholic Pairing $145

100% Vegan