While you relax
 
            Domaine J. Laurens Cremant De Limoux ( Limoux,France)
                            Apple clove ginger turmeric cinnamon elixir

                                  1st and 2nd Course (plated together) 
 Parsnip urfa Bieber bisque alongside a marinated hijiki beet poke tossed in a tamari ginger dressing finished with toasted sesame
seeds parsnip chips and micro cilantro  
 
’17 Colline Pescaresci Pecorino ( Abruzzo,Italy)
Peach cumin macadamia nut
 
3rd Course
 
Pistachio fennel mousse stuffed celeriac ravioli topped with a roasted garlic lemon dressed radicchio endive salad
and pacific north west douglas fir truffles
 
’14 Josetta Saffiirio Langhe Barbera (Piemonte,Italy)
Asian pear beet orange blossum elixir
 
4th Course
 
 
Alder smoked black lemon lentil daal with curry roasted rainbow carrots and a medley of wild foraged mushrooms
​served on a delicate squash sauce
 
’15 Baer Winery “Callisto” (Woodinville,WA)
Bilberry thyme elixir
 
5th Course
 
Almond date Turkish pastry cigar with Theos chocolate paint and pomegranate seeds
 
’17 Cascina Del Santuario Moscato D’ Asti ( Piemonte,Italy)
 Harvest Beat Tea Blend
 
                          Dinner $67     Wine Pairing $34    Non-Alcoholic Pairing $21       100% vegan