While you relax
’ J.Laurens Cremant De Limoux Brut (Limoux, France)
Cranberry lime rose elixir
1st and 2nd Course (plated together)
Roasted golden carrot lemongrass ginger bisque topped with caramelized fennel and kaffir lime dust with an alder smoked cured beets
orange braised purple cabbageroasted Brussels sprout salad finished with smoked almonds and pomegranate reduction.
’14 Klickitat Canyon Chardonnay (Columbia Gorge, WA)
Lemon ginger apple echinacea turmeric sparkling elixir
Wild mushroom leek fondue stuffed gilfeather turnip ravioli over a
smoked heirloom tomato sauce topped with a roasted maitake and micro basil.
’11 Godelia Mencia (Bierzo, Spain)
Bilberry rosehip sage elixir
Fire roasted pepper herbed spaghetti squash kale lasagna with a black garlic
cashew cheese sauce made with fresh pasta finished with parsnip chips and microgreens.
’14 Klickitat Canyon Tempranillo (Columbia Gorge, WA)
Apple kale stinging nettle elderflower mint elixir
Tiramisu Theo’s chocolate coffee almond mousse with vanilla cashew frosting on a wild foraged huckleberry lemon paint finished
with pomegranate seeds and shaved chocolate.
’10 Gini Ricioto di Soave (Veneto, Italy)
Coffee or Harvest Beat Tea Blend
Dinner $58 Wine Pairing $32 Non-Alcoholic Pairing $18 100% vegan.