While you relax
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Tonight’s Menu

’16 Domaine Franck Besson “Dentelle” Gamay Blanc Brut (Beaujolais,France)
                             Yuzu elderflower aqua fresca
 
1st and 2nd Course (plated together)
​Sweet chili eggplant hummus topped with dill flowers a long side a chia flax sunflower seed cracker served with a urfa bieber
pickled radish roasted carrot cherry tomato mix greens salad finished with a hemp seed green coriander green goddess
​ dressing and curried pumpkin seeds.
 
’15 William Church Viognier  (Columbia Valley,WA)
Apple hibiscus elixir
 
3rd Course
Wild foraged “lobster”mushroom bisque topped with fried sage with a wild rice grilled lobster mushroom pomegranate glazed
stuffedTreviso leaf topped with fennel flowers.
 
’14 Umberto Cesari Sangiovese Riserva (Emilia-Romagna,Italy)
Asian pear rose petal elixer
 
4th Course
 Grilled corn cashew cheese quinoa napoleon layered with roasted Ancho peppers sautéed chard and heirloom tomato’s served with
roasted Tokyo turnips on a balsamic alder smoked heirloom tomato sauce finished with micro basil and oil cured olives.
 
’14 Alexandria Nicole “Jet Black” Syrah (Destiny Ridge,WA)
Nectarine sage elixir
 
5th Course
   Honey crisp apple huckleberry gallet with a cinnamon cacao crust served a with maple candied pecan ice cream .
 
’16 Domaine Franck Besson Gamay Noir Rose (Beaujolais,France)
Coffee or Harvest Beat Tea Blend
                                                                  
Dinner $58      Wine Pairing $32      Non-Alcoholic Pairing $18        100% vegan.