While you relax
 
 
Patton Valley “Pettilant Naturel” sparkling Riesling (Willamette Valley, OR)
                     Elderflower yuzu sparkling elixir

                1st and 2nd Course (plated together) 

 Local asparagus fennel lemongrass bisque with a lime leaf foam
alongside purple radish mandarin spicy green salad tossed in a hempseed
black lemon pomegranate dressing topped with curried parsnip chips
 
’17 Cor Winery Celilo Vineyard (Columbia Gorge, WA)
Apple arugula stinging nettle elixir
 
3rd Course
 
Pan fried cumin chickpea fritters on a roasted garlic aioli and chiffonade of arugula topped with oven roasted thyme tomatoes wild ramp oil and a wild ramp relish
 
’15 Cote di Franz “Ciro” gaglioppo (Calabria, Italy)
Peach rose mint elixir
 
4th Course
 
 
Spring black pepper pasta lasagna layered with applewood smoked morel mushrooms, porcinis and rosemary kale cashew cheese with urfa Biber oregano tomato sauce
topped with fried caper berries, fiddleheads and balsamic reduction
 
’16 Ambassador Vineyards “Attache” (Red Mountain, WA)
Cherry rosemary elixir
 
5th Course
 
Theo’s chocolate avocado mousse with an almond pistachio maple crust
finished with a cardamom coconut caramel fresh raspberries and a sprig of mint
 
’16 Satrapezo Iced Cabernet Sauvignon ( Telavi, Georgia Republic)
 Harvest Beat Tea Blend

 
                          Dinner $67     Wine Pairing $34    Non-Alcoholic Pairing $21       100% vegan