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Fixed 5 Course Dinner

While You Relax

Luca Bosio Prosecco (Veneto,Italy)

Carrot apple thyme sparkling elixer

1st and 2nd Course (plated together)

Roasted “Lobster” mushroom bisque topped with fried okra alongside a spicy mixed greens salad with Wynoochie apples, shaved red onion, Bartlett pears, and toasted couscous in a creamy wild foraged trailing black berry mint hempseed dressing.

’23 Femina Etna Bianco 100% Carricante (Sicily,Italy)

Black berry urfa biber macadamia nut vanilla sparkling elixer

3rd Course

Watermelon tartar with coriander infused jasmine rice, pickled watermelon rind, sautéed chantrelle mushrooms, charred shishito peppers, and a mild wasabi pinenut creme.

’18 Freccia degli Scacchi  Reserve 100% Sangiovese  ( Umbria, Italy)

Basil lemongrass elixer

4th Course

Masa encrusted Anaheim pepper stuffed with a roasted corn, toasted cumin cashew cheese with a cherry tomato relish and a fire roasted bell pepper sauce.

 22 Sparkman Cellars “Greater Than Some” Grenache Noir,Syrah,Mourvedre ( Woodinville, Wa)

Asian pear arugula sage lavender ashwagandha lemon chamomile rosehips elixer

5th Course

Avocado key lime pie on a toasted nut date crust with an elderberry compote and huckle berry orange blossom sauce.

’22 Kiona Late harvest Riesling  ( Red Mountain,Wa)

Harvest Beat Tea Blend

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

100% Vegan