While you relax
 
  ’17 Cote Bonneville Dubrul Vineyard cabernet franc rose (SunnySide,WA.)
                   Plum Asian pear fennel coconut elixir

                                  1st and 2nd Course (plated together) 
​
 Wild foraged lobster mushroom chowder topped with an herbed caramelized onion cashew cheese crostini alongside a poached fennel marinated
heirloom tomato arugula salad with dragon tongue beans sliced radishes and curry toasted pumpkin seeds tossed in a black garlic balsamic vinaigrette
 
’17 Colline Pescaresi Pecorino (Abruzzo, Italy)
Peach rose sage elixir
 
3rd Course
 
Wild rice leek fondue caper berry cake with sun gold thyme roasted tomatoes and sauteed rainbow chard on a
carrot urfa bieber thyme sauce finished with micro cilantro
 
’16 Patton Valley “PTG” (Willamette Valley, OR)
     Apple kale mint arugula elixir
 
4th Course
 
 
Purple potato fennel mouse stuffed cumin roasted kohlrabi with a bouquet of wild foraged tamari glazed hen of the woods mushrooms on a
 smoked peach shiso barbeque sauce
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​ 14 Ambassador Winery ”Plenipotentiary” (Red Mountain, WA)
Carrot bilberry burdock root rosemary elixir
 
5th Course
 
  Wild foraged huckleberry Theo’s chocolate bomb topped with toasted pistachios on coconut caramel anise hyssop sauce
 
Priorat Natur “Vermut” (Catalonia, Spain)
 Harvest Beat Tea Blend
 
 
                   Dinner $65     Wine Pairing $33     Non-Alcoholic Pairing $20       100% vegan