While you relax
 
            La Staffa “Mai Sentito”sparkling verdicchio (Marche, Italy)
                   Cranberry Rose Lime Elixir

    1st and 2nd Course (plated together) 
 Roasted luxury pumpkin bisque garnished with cilantro chimichurri,
fall salad of smoked maple carrots, roasted Ambrosia apples, cauliflower, golden raisin,
and baby bok choy finished with a thyme ginger dressing and spiced pumpkin seeds.
 
                                ’17 Capitello Sauvignon Blanc (Walnut Ridge, Willamette Valley, OR)
                      Apricot Lemon Ginger Echinacea Elixir
 
3rd Course
 
Romanesco cashew cheese soufflé with a parsnip crust, porcini mushroom cream sauce and herbed heirloom cherry tomatoes,
finished with parsnip chips
 
’16 La Vrille et le Papillon Grenache (Ardeche, France)  
Yuzu Elderflower Elixir
 
4th Course 
 
Lemongrass scented baby gold potatoes, saged cider-poached fennel,
sautéed chanterelle mushrooms, confit herb garlic, chives,
and fried sunchokes atop a delicata squash sauce.
 
’14 Ambassador Vineyards “Envoy” ( Red Mountain, WA)
Bilberry Rosemary Elixir
 
5th Course
Flourless peanut butter cookie with Theo’s chocolate,
huckleberry mousse and huckleberry sauce.
 
Ancarani Centesimino (Emilia-Romana, Italy)
 Harvest Beat Tea Blend

 
                          Dinner $67     Wine Pairing $35    Non-Alcoholic Pairing $21       100% vegan