Tonight’s Menu
While you relax
Vini La Staffa “Mia Sentito” sparkling wine (Marche,Italy)
Lemon apricot echinacea Lemonade
1st and 2nd Course (plated together)
Roasted corn bisque topped with a pickled pepper coulis and fried sage alongside a farm green salad of sungold tomatoes cucumbers and green
beans tossed in a tarragon hempseed dressing finished with parsnip chips
’17 Pensieri Nostrali Bardolino rose (Veneto,Italy)
Apple hibiscus sparkling Elixir
3rd Course
Grilled patty pan squash stuffed with a pine nut basil chanterelle mousse and a slice cashew mozzarella served on a heirloom tomato sauce
with sautéed chanterelle’s fried caper berries and finished with micro basil
’18 Sebastien David “L’Hurluberlu”cab-franc (Loire valley,France)
Carrot pear turmeric lingonberry basil Elixir
4th Course
Masa encrusted Anaheim pepper stuffed with a roasted lobster mushroom toasted cumin cashew cheese on a purple potato mash
with a lobster mushroom thyme sauce
’16 J.Scott syrah (Rogue valley,Oregon)
Watermelon blackberry Elixir
5th Course
Peach cardamom cheese cake with a maple walnut almond crust on a huckleberry paint and topped with a coconut vanilla whip cream
’17 Cascina Del Santuario Sparkling Moscato D’Asti (Piedmonte,Italy)
Harvest Beat Tea Blend
Dinner $67 Wine Pairing $35 Non-Alcoholic Pairing $21 100% vegan
While you relax
Vini La Staffa “Mia Sentito” sparkling wine (Marche,Italy)
Lemon apricot echinacea Lemonade
1st and 2nd Course (plated together)
Roasted corn bisque topped with a pickled pepper coulis and fried sage alongside a farm green salad of sungold tomatoes cucumbers and green
beans tossed in a tarragon hempseed dressing finished with parsnip chips
’17 Pensieri Nostrali Bardolino rose (Veneto,Italy)
Apple hibiscus sparkling Elixir
3rd Course
Grilled patty pan squash stuffed with a pine nut basil chanterelle mousse and a slice cashew mozzarella served on a heirloom tomato sauce
with sautéed chanterelle’s fried caper berries and finished with micro basil
’18 Sebastien David “L’Hurluberlu”cab-franc (Loire valley,France)
Carrot pear turmeric lingonberry basil Elixir
4th Course
Masa encrusted Anaheim pepper stuffed with a roasted lobster mushroom toasted cumin cashew cheese on a purple potato mash
with a lobster mushroom thyme sauce
’16 J.Scott syrah (Rogue valley,Oregon)
Watermelon blackberry Elixir
5th Course
Peach cardamom cheese cake with a maple walnut almond crust on a huckleberry paint and topped with a coconut vanilla whip cream
’17 Cascina Del Santuario Sparkling Moscato D’Asti (Piedmonte,Italy)
Harvest Beat Tea Blend
Dinner $67 Wine Pairing $35 Non-Alcoholic Pairing $21 100% vegan