While you relax
’ Jo Landron”Atmoshperes” Brut(Loire Valley,France.)
Pomegranate with a pear thyme float
1st and 2nd Course (plated together)
Urfa bieber roasted cauliflower bisque topped with herb fried abalone mushroom alongside a baby chicory salad with honey crisp apples
roasted fall spiced Brussels sprouts citrus poached fennel and finished with agave candied pumpkin seeds and a maple
Asian pear vinaigrette
’16 Le Domaine Muscadet(Loire Valley,France)
Apple Kale stinging nettle, elderflower mint elixir
Delicata mousse stuffed celeriac ravioli with roasted garlic and shallot sautéed chantrelle mushrooms finished with parsnip chips a
chive truffle oil and flaked sea salt.
’15 Jacques Girardin Pinot Noir(Cote d’ Ore,France)
Carrot Asian pear sage turmeric ginger elixir
Caramelized onion lacinato kale cashew cheese spanakopita on an alder smoked tomato sauce with a fennel cipollini onion oil cured
olive tapenade fried caper berries and balsamic reduction .
’14 Paplow Cellars GSM Boushey Vineyard (Yakima,WA.)
Bilberry beet rosemary elixir
Cashew lemon almond crème cannoli with a coconut cider caramel and lemon huckleberry compote and a maple sugar dust .
Priorat Nature Vermut (Catalonia,Spain)
Coffee or Harvest Beat Tea Blend
Dinner $58 Wine Pairing $32 Non-Alcoholic Pairing $18 100% vegan.