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Fixed 5 Course Dinner

While You Relax

Movviu Pet Nat sparkling wine (Sardinia, Italy)

Warmed Pink Chai (decaf) Rooibos Pink Peppercorn Beet Rose Cardamon agave Oatmilk

1st and 2nd Course (plated together)

Roasted carrot ginger soup with toasted cumin alongside a mixed greens salad with pickled red onion, lime scented honey crisp apples, fresh pomegranate seeds, and toasted pumpkin seeds tossed in a creamy tarragon hempseed dressing.

’23 Colutta Pinot Grigio ( Friuli Venezia Giulia, Italy)

Elderflower Yuzu Thyme sparkling elixir

3rd Course

Urfa Bieber butternut squash stuffed celery root ravioli with a leek ,sage cream sauce, roasted beets, and maple brussels sprouts, finished with fried parsnip chips.

’20 Michele Biancardi Nero Di Troia (Puglia,Italy)

Baked Pear Nutmeg Cinnamon Rose sparkling elixir

4th Course

Handmade pasta lasagna with layers of roasted garlic basil cashew cheese, caramelized onions, spinach, oregano, and roasted black trumpet mushrooms, on an apple wood smoked tomato sauce, with grilled broccolini, finished with a toasted  pinenut pesto, fried capers and balsamic reduction.

 ’21 Rowan Tree Cellars Cabernet Sauvignon (Lonesome springs Ranch, Yakima Valley, Wa)

Dark cherry Basil Urfa Biber sparkling elixir

5th Course

Tiramisu with an almond flour coffee crust, layered with vanilla bean cashew frosting, and a chocolate coffee custard. Topped with wild foraged huckleberries and a pomegranate molasses drizzle.

’19 Sparkman Cellars “Hallelujah” Port (Snipes Mountain,WA)

Harvest Beat Tea Blend

Dinner/Wine Pairing $135
Dinner/Non-Alcoholic Pairing $135

100% Vegan