While you relax
 
 
  Vignalta Brut “Nature” Methodo Classico (Veneto, Italy)
             Apple anise clove coriander orange peel elixir

  1st and 2nd Course (plated together) 
​
 Roasted cauliflower urfa biber bisque with a spelt herb focaccia
alongside an ambrosia apple fall root vegetable radicchio salad
with a toasted maple pecan dressing and curry candied pumpkin seeds
 
’16 Oregon Territory Pinot Gris (Oregon)
Pear lemongrass basil elixir
 
3rd Course
 
Ginger cinnamon sweet potato gratin on a bed of sautéed curly kale
with a coconut lemongrass curry sauce finished with ponzu smoked
king oyster mushrooms fried parsnip chips and kaffir lime dust
 
’12 Klickitat Vinards Lemberger (Columbia Gorge, WA)
       Asian pear turmeric sage ginger elixir
 
4th Course
 
 
Roasted delicata squash rosemary soufflé topped with phyllo dough on a creamy potato basil tomato sauce finished with spiced
roasted Romanesco and balsamic reduction
 
                                 ‘13 Vignalta Rosso Reserve Cab/Merlot Blend (Veneto, Italy)
Cherry thyme urfa biber elixir
 
5th Course
 
  Maple pear cashew cheesecake with a smoked almond cardamom date crust
and a huckleberry thyme compote
 
Francois Pineau des Charentes (Cognac, France)
 Harvest Beat Tea Blend

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