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
While you relax
La Luna lambruso secco ( Emelia Romagna,Italy)
Apple raspberry leaf cinnamon star anise orange peel
1st and 2nd Course
(plated together)
Voodoo spiced parsnip leak bisque topped with fried sage alongside a radicchio salad with roasted delicata Asian pear toasted pumpkin seeds and a balsamic huckleberry vinaigrette
’20 Day Cellars “Baby Cheeks” Rose ( Dundee,Oregon)
Pear carrot turmeric ginger licorice root elixer
3rd Course
Herb encrusted abalone mushrooms on a potato puree finished with a roasted golden beet sauce and maple roasted Brussel sprouts
’20 Lange Vineyards Estate Pinot Noir (Willamette Valley,Oregon)
Asian pear rose nettle sage elixer
4th Course
Urfra Bieber luxury pumpkin stuffed tortollini with a creamy cashew alfredo sauce served with sautéed kale caramelized bell pepper,red onion, and porcini tossed in a roasted garlic oil
’19 Leaping Horse Vineyards Red Blend (Lodi,California)
Bilberry rosemary elixer
5th Course
Ambrosia apple walnut pecan crisp with a coconut vanilla caramel sauce and a wild berry coulis
Fot-Li Vermut (Catalonia,Spain)
Harvest Beat Tea Blend
Dinner /Wine Pairing $112 Dinner/Non-Alcoholic Pairing $95
100% vegan
La Luna lambruso secco ( Emelia Romagna,Italy)
Apple raspberry leaf cinnamon star anise orange peel
1st and 2nd Course
(plated together)
Voodoo spiced parsnip leak bisque topped with fried sage alongside a radicchio salad with roasted delicata Asian pear toasted pumpkin seeds and a balsamic huckleberry vinaigrette
’20 Day Cellars “Baby Cheeks” Rose ( Dundee,Oregon)
Pear carrot turmeric ginger licorice root elixer
3rd Course
Herb encrusted abalone mushrooms on a potato puree finished with a roasted golden beet sauce and maple roasted Brussel sprouts
’20 Lange Vineyards Estate Pinot Noir (Willamette Valley,Oregon)
Asian pear rose nettle sage elixer
4th Course
Urfra Bieber luxury pumpkin stuffed tortollini with a creamy cashew alfredo sauce served with sautéed kale caramelized bell pepper,red onion, and porcini tossed in a roasted garlic oil
’19 Leaping Horse Vineyards Red Blend (Lodi,California)
Bilberry rosemary elixer
5th Course
Ambrosia apple walnut pecan crisp with a coconut vanilla caramel sauce and a wild berry coulis
Fot-Li Vermut (Catalonia,Spain)
Harvest Beat Tea Blend
Dinner /Wine Pairing $112 Dinner/Non-Alcoholic Pairing $95
100% vegan