In Restaurant Dining
Tonight’s Menu
                 
 While you relax
 
          J.Laurens Brut Cremant Rose (Alsace,France)
    Sweet pea mint elixer

 1st and 2nd Course (plated together) 
 Creamy tomato bisque topped with toasted cashew mozzarella alongside sage caramelized onion corn bread  and a pear shaved fennel mixed greens salad tossed in a basil huckleberry dressing
 
      ’16 Sparkman”Apparition” Roussanne/Marsanne (Yakima,WA)
Apple ginger tumeric thyme elixer
 
3rd Course
 
A starburst squash stuffed with a roasted garlic pickled pepper hummus finished with cherry tomatoes micro basil and balsamic reduction
 
 16 Corsini Vineyards Pinot Nero (Monte Forte,Italy)
Melon raspberry leaf elixer
 
4th Course
Masa encrusted  Anaheim pepper stuffed with toasted cumin lobster mushroom cashew cheese on a bed of massaged kale creamy polenta and lobster mushroom thyme sauce finished with micro greens
 
’17 Sparkman “Holler” Cabernet Sauvignon (Columbia Valley ,WA)
Pear sage rose Elixir
 
5th Course
Peach cobbler with a coconut caramel sauce
 
       Klickitat Vineyards “MeadowLark Amber”  (Columbia Gorge,WA)
 Harvest Beat Tea Blend
Dinner /Wine Pairing $102    Dinner/Non-Alcoholic Pairing $85   Dinner/beer Pairing $83
100% vegan