In Restaurant Dining
PAUSED.

​While you relax
                              
         Mestres Cava Rose (Barcelona,Spain)
                  
’16 Six Atmospheres Sparkling Chardonnay (Woodinville,WA)
    Elderflowr Yuzu sparkling elixer

   1st and 2nd Course (plated together) 
​
 Northwest style posole stew with Tonnemaker heirloom tomatoes and hominy topped with fried garbanzo beans served with
a salad of wild miner’s lettuce and champagne mangos topped with fried sunchoke chips and a grilled pineapple dressing
 
                 ‘16 Quails Gate Chardonnay (Okanagan Valley,British Columbia)
          Butterfly Pea Flower Mint Lemongrass elixir
 
3rd Course
 
Black Lemon marinated grilled cactus taco topped with beet hummus and shredded Northwest vegetables
with roasted maitake mushrooms fresh lime avocados and crumbled spiced pepitas finished with black lemon gastrique and micro greens  
 
 ‘18 Musso Barbera D’Alba (Piemonte,Italy)
Apricot Echinecea Lemon Ginger Elixir
 
4th Course

Pan fried house-made masa tamales stuffed with stinging nettle cashew cheese on a verde sauce topped with habanero jam finished
​with a saffron crema and micro cilantro
 
‘16 Guardian Cellars “Gun Metal” (Woodinville,WA)
Bilberry Rosemary Elixir
 
5th Course

Theo’s Chocolate Mayan mouse piped on cacao cinnamon churros finished with coconut vanilla bean cream sauce
 
Antichi Baronati Marsala (Sicily,Italy)
 Harvest Beat Tea Blend

Dinner $67     Wine Pairing $35    Non-Alcoholic Pairing $21       100% vegan