While you relax
Wolfberger Cremant D’Alsace Brut Rose (Alsace, France)
Watermelon lilac elixir
1st and 2nd Course (plated together)
Local asparagus cream bisque finished with lime leaf dust and pomegranate reduction alongside a smoked pecan fava bean wild foraged sea bean local
mixed green salad finished in a creamy lemon artichoke dressing.
’16 Villa Travignoli Chardonnay Sauvignon blanc blend (Tuscany, Italy)
Lemon lime strawberry basil lemongrass elixir
Wild foraged porcini mushroom arugula caramelized shallot roasted Tokyo turnip
herbed cauliflower tart with roasted garlic butter and a balsamic gastrique.
’16 Rafael et Fils “Laurens Cuvee” Pinot Noir (Anderson Valley , CA)
Arugula apple mint elixir
Grilled wild ramp roasted garlic basil pesto roasted morel cashew tarragon cheese layered potato lasagna with a basil Mama Lil’s pepper tomato sauce
finished with fiddlehead ferns micro greens and sautéed morels.
’09 Marrano “Vignalta”Cabernet Merlot blend (Veneto, Italy)
Carrot celery kale tomato fennel Thai chili thyme elixir
Spruce tip layered chocolate cake with roasted hazelnuts
and a wild foraged huckleberry lemon basil sauce.
Finn River Raspberry apple brandy (Chimacum, WA)’
Harvest Beat Tea Blend
Dinner $58 Wine Pairing $32 Non-Alcoholic Pairing $18 100% vegan.