In Restaurant Dining
While you relax
 
                     Capitello Brut Sparkling ( Eugene,OR)
                      Apricot lemon ginger echinacea sparkling elixer

            1st and 2nd Course (plated together) 
 Heirloom white bean preserved lemon bisque topped with roasted garlic and fried sage alongside mixed greens with shaved fennel sliced cherries and candied sunflower seeds in a creamy black lemon hempseed dressing
 
                          18 Corsini Vineyards Arneis ,Chardonnay,sauvignon blanc (Monte forte.Italy)
Strawberry basil lemonade
 
3rd Course
 
“Antipasti de la casa” Roasted cauliflower white concord grape leaf dolmas,  gluten free seed crackers, cashew mozzarella, pumpkin seed cheese stuffed squash blossoms and peppercorn cured beets finished with a pomegranate reduction drizzle   
 
 16 Corsini Pinot Nero (Monte forte,Italy)
Smoked vanilla rose iced ltea
 
4th Course
Herb roasted morel and porcini mushroom cashew cheese stuffed spanakopita on an apple wood smoked basil tomato sauce with grilled baby squash and finished with fried caper berries and balsamic reduction
 
16 Kontos Cellars “Alatus Blend” (Walla Walla Valley,WA)
Bilberry rosemary Elixir
5th Course
House made almond cannoli with a raspberry cashew custard finished with fresh agave glazed raspberries and shaved theos chocolate
 
Antichi Baronati Marsala (Sicily,Italy)
 Harvest Beat Tea Blend
Dinner /Wine Pairing $102    Dinner/Non-Alcoholic Pairing $85   Dinner/beer Pairing $83
100% vegan