Harvest Beat

RESERVATIONS

RECIPES

SEASONAL 5 COURSE DINNERS

DINE IN SEATING

Wednesday-Saturday, 7pm
Sunday, 6:30pm

Vegan Restaurant in Seattle’s Wallingford neighborhood,
serving whole food ingredients sourced from local farms and foragers.

RESERVATIONS

Offerings

Fixed 5 Course Dinner

While You Relax

Vandori Prosecco ( Veneto,Italy)

Stinging nettle, hibiscus, lemon Ice Tea

1st and 2nd Course (plated together)

Roasted cauliflower urfa biber bisque alongside a wild watercress salad with shaved fennel, pickled carrots and honey crisp apples, and pistachio in a hempseed stone ground mustard dressing.

’24 Ambassador Estate Sauvignon Blanc (Boushey Vineyard, Yakima, WA)

Elder flower, cucumber, spearmint elixir

3rd Course

Phyllo dough wrapped asparagus spears stuffed with a cashew cheese, garlic, basil hummus served on a dill roasted beet sauce with saffron infused jasmine rice and fried fiddle head ferns.

’23 Tenuta San Vito Chianti (Tuscany, Italy)

Apple rose elixir

4th Course

Handmade sage, pumpkin seed, roasted garlic baked ravioli on a hickory smoked tomato sauce with wilted arugula, topped with fried capers finished with balsamic reduction and a stinging nettle pesto.

’22 Ambassador Estate “Attache” (Red Mountain,WA)

Tart cherry, dandelion root, ginger, lime elixir

5th Course

Orange blossom poppy seed panna cotta with agave glazed blueberries and raspberries finished with a maple lemon coconut sauce and toasted almonds.

Curtini Sweet Fine Marsala ( Sicily,Italy)

Harvest Beat Tea Blend

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

100% Vegan