While you relax
 
                                         While you relax
 
           Capitello Methode Champenoise Brut ( Eugene,OR.)
                     Elderflower Yuzu sparkling elixir

                                  1st and 2nd Course (plated together) 
​
 Delicata curry bisque topped with a lime leaf dust alongside a purple daikon black radish savoy cabbage winter slaw in a
​creamy mustard cashew dressing finished with cara cara orange supremes and candied sunflower seeds
 
’16 Trocken Riesling (Rheinhessen,Germany)
Apple kale fennel raspberry leaf elixir
 
3rd Course
 
Stinging nettle roasted garlic cashew cheese soufle with a herb roasted carrots on a alder smoked carrot sauce finished with
fried caperberries and micro greens
 
’16 Domaine De Fondreche ( Rhone Valley,France)
Peach mint rose elixir
 
4th Course
 
 
Celeriac potato gratin layered with a parsley leek toasted pine nut cheese sauce served on a herb porcini cream sauce and
topped with sautéed black trumpet mushrooms and fried sun choke chips
 
’17 Newsprint Malbec (Woodinville,WA)
Cherry rosemary elixir
 
5th Course
 
Blackcap raspberry cinnamon cheesecake with a smoked almond date crust finished with a Theos chocolate granache    
 
’14 Bodegas Baron cream sherry (Sanlucar,Spain)
 Harvest Beat Tea Blend
3
 
                          Dinner $67     Wine Pairing $34    Non-Alcoholic Pairing $21       100% vegan