While you relax
Tonight’s Menu
’10 Marques De Gelida MIM Cava (Barcelona, Spain)
Raspberry elderflower lemonade
1st and 2nd Course (plated together)
Rainier cherry habañero champagne vinegar basil gazpacho alongside
a farm mixed lettuce salad with wild foraged saskatoon berries, sliced radishes,
smoked sunflower seeds, wild-foraged sea beans and a hemp seed lime dressing
’14 Idiots Grace Gewurztraminer (Columbia Gorge, WA)
Apple mint stinging nettle rosehip elixir
3rd Course
Roasted starburst squash filled with a smoked wild mushroom cashew cheese mousse
on a sage cream corn sauce, finished with a sugar snap chanterelle mushroom sautée
’11 Covington Cellars Cabernet Sauvignon (Columbia Valley, WA)
Carrot hibiscus lingonberry elixir
4th Course
Miso Urfa bieber marinated zucchini lasagna layered with sage-roasted fennel
and balsamic caramelized onion pecan cheese on a saffron tomato sauce,
finished with balsamic reduction and caper berries
’14 Idiots Grace Dolcetto (Columbia Gorge, WA)
Bilberry beet turmeric elixir
5th Course
Chocolate cinnamon flan with a walnut brittle fig crust, topped with a fresh strawberry shiso compote, a bruléed fig
and finished with pomegranate molasses
’16 Kiona Vineyards Estate Iced Chenin Blanc (Red Mountain, WA)
Coffee or Harvest Beat Tea Blend
Dinner $58 Wine Pairing $32 Non-Alcoholic Pairing $18 100% vegan.
Tonight’s Menu
’10 Marques De Gelida MIM Cava (Barcelona, Spain)
Raspberry elderflower lemonade
1st and 2nd Course (plated together)
Rainier cherry habañero champagne vinegar basil gazpacho alongside
a farm mixed lettuce salad with wild foraged saskatoon berries, sliced radishes,
smoked sunflower seeds, wild-foraged sea beans and a hemp seed lime dressing
’14 Idiots Grace Gewurztraminer (Columbia Gorge, WA)
Apple mint stinging nettle rosehip elixir
3rd Course
Roasted starburst squash filled with a smoked wild mushroom cashew cheese mousse
on a sage cream corn sauce, finished with a sugar snap chanterelle mushroom sautée
’11 Covington Cellars Cabernet Sauvignon (Columbia Valley, WA)
Carrot hibiscus lingonberry elixir
4th Course
Miso Urfa bieber marinated zucchini lasagna layered with sage-roasted fennel
and balsamic caramelized onion pecan cheese on a saffron tomato sauce,
finished with balsamic reduction and caper berries
’14 Idiots Grace Dolcetto (Columbia Gorge, WA)
Bilberry beet turmeric elixir
5th Course
Chocolate cinnamon flan with a walnut brittle fig crust, topped with a fresh strawberry shiso compote, a bruléed fig
and finished with pomegranate molasses
’16 Kiona Vineyards Estate Iced Chenin Blanc (Red Mountain, WA)
Coffee or Harvest Beat Tea Blend
Dinner $58 Wine Pairing $32 Non-Alcoholic Pairing $18 100% vegan.
