In Restaurant Dining
In house and to go!
5 course dinner to go which you can call the restaurant and order the dinner up until 3pm same day for the 5:30 pick up time. Thursday -Sunday.
Below is our In House & To Go 5 Course Menu
While you relax
Charles Meras blanc de blanc Brut sparkling (Burgundy,France)
Lemon Butterfly sweet pea basil elixir
1st and 2nd Course (plated together)
Great northern bean chili alongside caramelized onion sage corn bread and a candied almond golden raisin spinach salad tossed in a hempseed ranch dressing
’16 Rocky Pond chardonnay (Lake Chelan,WA)
Asian pear sage elixir
3rd Course
Roasted bell pepper with an apple wood smoked lentil leek fondue stuffing finished with spiced cauliflower and micro greens
’18 Musso barbera d’alba (Piemonte,Italy)
Elderflower yuzu sparkling elixir
4th Course
Roasted maitake toasted cumin cashew cheese tamale with a theos chocolate mole and massaged kale topped with fried parsnip chips
’06 El Pedrosal tempranillo reserve (Ribera del Duero,Spain)
Mojito lime mint Elixir
5th Course
Avocado key lime pie with a toasted pecan date crust finished with a pomegranate reduction drizzle
’16 Kiona iced Riesling (Red Mountain, WA)
Harvest Beat Tea Blend
Dinner /Wine Pairing $102 Dinner/Non-Alcoholic Pairing $85 Dinner/beer Pairing $83
100% vegan
Charles Meras blanc de blanc Brut sparkling (Burgundy,France)
Lemon Butterfly sweet pea basil elixir
1st and 2nd Course (plated together)
Great northern bean chili alongside caramelized onion sage corn bread and a candied almond golden raisin spinach salad tossed in a hempseed ranch dressing
’16 Rocky Pond chardonnay (Lake Chelan,WA)
Asian pear sage elixir
3rd Course
Roasted bell pepper with an apple wood smoked lentil leek fondue stuffing finished with spiced cauliflower and micro greens
’18 Musso barbera d’alba (Piemonte,Italy)
Elderflower yuzu sparkling elixir
4th Course
Roasted maitake toasted cumin cashew cheese tamale with a theos chocolate mole and massaged kale topped with fried parsnip chips
’06 El Pedrosal tempranillo reserve (Ribera del Duero,Spain)
Mojito lime mint Elixir
5th Course
Avocado key lime pie with a toasted pecan date crust finished with a pomegranate reduction drizzle
’16 Kiona iced Riesling (Red Mountain, WA)
Harvest Beat Tea Blend
Dinner /Wine Pairing $102 Dinner/Non-Alcoholic Pairing $85 Dinner/beer Pairing $83
100% vegan