While you relax
 
            Trentapioli Asprinio d’ Aversa (Naples, Italy)
                            Cranberry lime rose elixir

                                  1st and 2nd Course (plated together) 
 Cacao pasilla negro chili with sage corn bread and thyme butter alongside a radicchio roasted spiced carrot salad tossed in an apple
huckleberry balsamic dressing
served on watermelon radishes and topped with candied sunflower seeds
 
‘16 Ambassador Cellars Boushey Vineyard Sauvignon Blanc (Red Mountain, WA)
Mint asian pear elixir
 
3rd Course
 
Smoked delicata squash stuffed with coriander parsnip potato purée  and roasted brussels sprouts finished with
pomegranate seedsparsnip chips and pomegranate reduction
 
’15 Broadley Vineyards “Jessica” Estate Grown Pinot Noir (Willamette Valley, OR)
Star anise cinnamon apple clove cardamom coriander elixir
 
4th Course
 
 
Roasted foraged mushroom herb cashew cheese stuffed spanakopita on a
Marina di Chioggia squash cayenne pepper sauce
finished with micro cilantro and balsamic reduction  
 
‘14 Ambassador Vineyards Estate Grown Syrah (Red Mountain, WA)
Cherry rosemary elixir
 
5th Course
 
Molten chocolate beet cake with a coconut cardamom whip cream
and a lemon huckleberry compote  
 
’12 Angel Vine Petit Syrah Zinfandel Port (Carlton, OR)
 Harvest Beat Tea Blend
 
                          Dinner $67     Wine Pairing $34    Non-Alcoholic Pairing $21       100% vegan