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Fixed 5 Course Dinner

While You Relax

Tirriddis sparkling house blanc (Columbia Valley,WA.)

  Pear, stinging nettle, apple cider, passion flower, rose hip elixer          

​ 1st and 2nd Course (plated together)

Carrot ginger bisque with a carrot top pesto alongside a spicy spring green salad with cara cara oranges, pickled shallots and almond ricotta in a yuzu herbed vinaigrette finished lime leaf dusted candied pumpkin seeds      

’23 Sparkman Cellars “Pearl” Sauvignon Blanc (WoodinVille,WA.)

Lingon berry thyme Elixir

3rd Course

Twice baked fingerling potato with tahini lime sauce, baby root vegetables, pan fried bulgogi spiced chick peas, pickled carrots and a korean chile pomegranate glaze. 

’14 BridgeView Pinot Noir (Willamette Valley,OR)

Apple, tart cherry, sage, orange peel, cardamom, coriander, lemon balm elixer

4th Course

Crisp blue oyster mushrooms and cashew paneer on a stinging nettle leek cream sauce with fiddled head ferns, grilled rapini and topped with buttermilk fried red onions.

’21 Sparkman Cellars “Holler” ( WoodinVille,WA.)

Black berry, lemon, orange, basil elixir

5th Course

Native trailing berry bread pudding with wild maple blossom vanilla bean ice cream finished with a citrus, fennel pollen maple anglaise, toasted coconut, maple sugar . 

’22 Castiglione Tinella Moscato D’ Asti (Piemonte, Italy)

Harvest Beat Tea Blend

Dinner/Wine Pairing $135
Dinner/Non-Alcoholic Pairing $123

100% Vegan