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Fixed 5 Course Dinner

While You Relax

Apres Sol Sparkling Longanesi rose (Friuli-Venezia Giulia, 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)

Fennel walnut bisque alongside a baby mixed greens salad with cara cara orange, stone fruits, and roasted turnips in a green goddess dressing topped with toasted pistachio.

’23 Fortitudo Cerasuolo D Abruzzo Rose (Abruzzo, Italy)

Sweet pea, earl grey lemonade (decaf)

3rd Course

Blue oyster mushroom ceviche on a masa tostada topped with sea beans, and Harissa.

’23 Lange Vineyards Pinot Noir (Willamette Valley, OR)

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

4th Course

Handmade semolina pasta lasagna layered with apple wood smoked tomato sauce, roasted garlic, roasted morel mushrooms, herbed cashew cheese, and basil braised greens, topped with fried capers, and finished with balsamic reduction.

 ’18 Ferreri Cabernet Sauvignon (Sicily, Italy)

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

5th Course

Local fruit short cake with spruce tip biscuit and yuzu coconut ice cream.

’23 Fratelli Cozza Moscato Giallo ( Puglia,Italy)

Harvest Beat Tea Blend

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

100% Vegan