While you relax
Vignalta Metodo Classico Brut “Nature” (Veneto,Italy)
Elderflower yuzu elixir
1st and 2nd Course (plated together)
Fava bean sumac parsley lemon bisque with a sunflower chia seed cracker alongside a arugula shaved fennel armenian cucumber
roasted hazelnut wild Saskatoon berry salad tossed in a basil cherry mustard vinaigraitte finished with raw coca dust.
’16 Guardian Cellars “Angel” Sauvignon Blanc (Columbia Valley, WA)
Lemongrass basil elixir
Mama lils pickled chili pepper hummus red beet radish jicama basil stuffed rainbow chard wrap with roasted Tokyo turnips on a green onion hempseed
sauce finished with curry spiced sunflower seeds micro basil and balsamic reduction.
’14 Lumos Vineyards “Five Blocks” Pinot Noir ( Willamette Valley, OR))
Watermelon mint elixir
Grilled Walla Walla onion stuffed grey morel mushrooms with a caramelized corn pinenut cilantro jalapeno couscous on a roasted urfa bieber carrot sauce .
’13 Lobo Hills Syrah ( Wahluke Slope, WA)
Bilberry sage elixir
Vanilla nutmeg cinnamon spiced cashew cheese biscuit filled with a black lemon rhubarb strawberry marmalade on a coconut lavender vanilla sauce topped
with local raspberries toasted coconut and a pomegranate molasses drizzle.
’09 Chateau Pajzos “Aszu” Tokali (Tokaji, Hungry)’
Harvest Beat Tea Blend
Dinner $65 Wine Pairing $33 Non-Alcoholic Pairing $20 100% vegan.