In Restaurant Dining
In house and to go!
5 course dinner to go which you can call the restaurant and order the dinner up until 3pm same day for the 5:30 pick up time.
Thursday -Sunday.
Below is our In House & To Go 5 Course Menu
Tonight’s Menu
While you relax
Tirriddis Brut sparkling wine (Prosser,WA)
Mint limeade elixer with a sweet pea cube
1st and 2nd Course (plated together)
Stinging nettle miso soup with toasted sesame seeds alongside a local spring greens salad with poached fingerling potatoes,house pickles,roasted beets,and toasted pecans in a herbed mustard hempseed vinaigrette
’21 Alexeandria Nicole “Pinky Swear” Rose ( Prosserr,WA.)
Apple carrot turmeric ginger thyme elixer with an apple cube
3rd Course
Fresh hand made pasta al ceppo in a ramp alfredo with lady fiddle head ferns,English peas and wilted pea vines finished herbed bread crumbs
’21 Compton Family Wines Pinot Noir (Willamette Valley,OR)
Raspberry coconut raspberry leaf elixer
4th Course
Roasted mushroom pine nut and pumpkin seed cheese filled crepe on a bed of preserved lemon roasted garlic oil massaged kale with grilled local asparagus and an herbed coriander turmeric sauce
’19 Millbrandt Vineyards Merlot (Wahluke Slope,WA)
Cherry stinging nettle rosemary lemon elixer
5th Course
Tiramisu on a wild foraged berry paint with rhubarb molasses, pomegranate seeds and cacao nibs.
’17 Sparkman “Hallelujah” port (Red Mountain,WA)
Harvest Beat Tea Blend
Dinner /Wine Pairing $135 Dinner/Non-Alcoholic Pairing $123
100% vegan
While you relax
Tirriddis Brut sparkling wine (Prosser,WA)
Mint limeade elixer with a sweet pea cube
1st and 2nd Course (plated together)
Stinging nettle miso soup with toasted sesame seeds alongside a local spring greens salad with poached fingerling potatoes,house pickles,roasted beets,and toasted pecans in a herbed mustard hempseed vinaigrette
’21 Alexeandria Nicole “Pinky Swear” Rose ( Prosserr,WA.)
Apple carrot turmeric ginger thyme elixer with an apple cube
3rd Course
Fresh hand made pasta al ceppo in a ramp alfredo with lady fiddle head ferns,English peas and wilted pea vines finished herbed bread crumbs
’21 Compton Family Wines Pinot Noir (Willamette Valley,OR)
Raspberry coconut raspberry leaf elixer
4th Course
Roasted mushroom pine nut and pumpkin seed cheese filled crepe on a bed of preserved lemon roasted garlic oil massaged kale with grilled local asparagus and an herbed coriander turmeric sauce
’19 Millbrandt Vineyards Merlot (Wahluke Slope,WA)
Cherry stinging nettle rosemary lemon elixer
5th Course
Tiramisu on a wild foraged berry paint with rhubarb molasses, pomegranate seeds and cacao nibs.
’17 Sparkman “Hallelujah” port (Red Mountain,WA)
Harvest Beat Tea Blend
Dinner /Wine Pairing $135 Dinner/Non-Alcoholic Pairing $123
100% vegan