While you relax
 
           While you relax
 
            18 Balan Millesimato Brut prosecco (Veneto,Italy)
                 Apple,clove,cinnamon,ginger,star anise,ginger

                                 

 1st and 2nd Course (plated together) 
 Cracked black pepper roasted parsnip bisque topped with parsnip chips alongside a salad of arugula, shaved fennel,baby roasted beets
and smoked local Washington hazelnuts a Tonnemaker grape dressing
 
  18 Vini Ancarani Albana (Emilia-Romagna, Italy)
            Asian pear basil lemon grass Elixir
 
3rd Course
 
Curried cashew cheese paneer with a leek kale mousse, turmeric pickled garlic and sunchoke chips finished with a drizzle of pomegranate molasses
 
’13 Ca Lustra “Sassonero” Merlot (Veneto,Italy)  
Peach cardamom thyme Elixir
 
4th Course
 
 
Herb fried Abalone mushroom with sage mashed potatoes and maple roasted brussels sprouts served on a Burpees butternut squash sauce
finished with micro greens
 
’15 Pamplin Family Winery “JRG” 84%Cab/16%Merlot (Columbia Valley,WA.)
Cherry rosemary Elixir
 
5th Course

Fall spiced Ambrosia apple cake topped with a Horchata custard and a blood orange asian pear vanilla sauce.
 
Finn River cranberry rosehip cider (Olympic peninsula,WA.)
 Harvest Beat Tea Blend

 
                          Dinner $67     Wine Pairing $35    Non-Alcoholic Pairing $21       100% vegan