While you relax
’ Laurens Cremant De Limoux Sparkling Rose (Limoux,France)
Peach rose sage elixir
1st and 2nd Course (plated together)
Roasted heirloom carrot bisque with a green curry harissa alongside an
asparagus farro caramelized parsnip salad topped with candied chipotle pumpkin seeds and dressed with
an herbed vinaigrette.
’12 Klickitat Canyon Winery Chardonnay (Columbia Gorge, WA)
Apple mint Hibiscus elixir
Kale rapini ceasar salad with chickpea croutons topped with a
nut seed parmesan and grilled herbed abalone mushrooms
and finished with a balsamic reduction.
’14 Andrew Will Cellars Sangiovese (Vashon, WA.)
Melon yuzu orange blossom elixir
Stinging nettle toasted cumin cashew cheese filled tamale on a
pasilla negro oaxacan northwest mole with
grilled baby broccolini and finished with micro cilantro.
’12 Abadia Retuerta Estate Tempranillo Blend (Sardon De Duero, Spain)
Rainier cherry stinging nettle elderflower elixir
Urfra biber chocolate torte with a maple pecan chia seed quinoa brittle crust
topped with a fresh vanilla coconut whip cream and black lava salt
finished with a blood orange gastrique.
12 Angel Vine Petite syrah zinfandel port (Carlton, OR)’
Harvest Beat Tea Blend
Dinner $58 Wine Pairing $32 Non-Alcoholic Pairing $18 100% vegan.