Tonight’s Menu     
While you relax
 
            De Faveri Brut Prosecco (Veneto, Italy)
           Cranberry Lime Elixir

       1st and 2nd Course (plated together) 
 Curry roasted cauliflower bisque topped with a lime leaf foam alongside
a salad of sliced melon, cucumber, carrot, arugula, and cherry tomatoes
with a Mama Lil’s dressing and toasted pine nuts 
 
    ’17 Montenidoli Canaiuolo Rose (Tuscany, Italy)  
      Apricot Lemon Ginger Echinacea Elixir
 
3rd Course
 
Massaged kale salad with a cashew caper dressing topped with roasted chanterelles
and fried cumin garbanzo beans
 
’18 Fabien Jouves Malbec (Cahors, France)
Yuzu Elderflower Elixir
 
4th Course
 
 
Zucchini noodle lasagna layered with a basil cashew cheese on a turmeric lemongrass sauce served with sous vide fennel, lobster
mushrooms, and fried leeks
 
’14 Ashtron Troy syrah (Woodinville,WA)
Bilberry Rosemary Elixir
 
5th Course
 
Asian pear cake with a star anise caramel sauce and candied walnuts
 
Cherubino Valsangiacomo Macabeo (Valencia, Spain)
 Harvest Beat Tea Blend
 
                          Dinner $67     Wine Pairing $35    Non-Alcoholic Pairing $21       100% vegan