While you relax
 
                             
                     Mestres Cava Rose (Barcelona,Spain)
                      Lingonberry sparkling elixer
1st and 2nd Course (plated together) 
 Creamy celeriac tom ka with kaffir lime leaf dust alongside a sesame marinated beet poke finished with hajiki ,micro cilantro and sesame seeds
on a saffron crème
 
                17 Eladio Pineiro Albarino (Rias Baixas,Spain)
       Pomegranate thyme elixir
 
3rd Course
 
House made panko crusted mozzarella topped with tamari glazed maitake mushrooms on a smoked tomato sauce finished with micro greens  
 
 16 Quails Gate Pinot Noir (Okanagan Valley, British Columbia)
Carrot apple turmeric ginger Elixir
 
4th Course
Abalone and spiced garbonzo bean rapini cashew cheese stuffed crepe on a creamy parsnip sauce with a bed of blood orange
wilted kale spice roasted carrots ​finished with a pomegranate reduction and parsnip chips
 
16 Wiliiam Church “Bishop’s Blend ” (Woodinville,WA)
Blueberry orange blossom Elixir
 
5th Course
Chocolate mousse with a candied almond crust topped with cacao brittle dust aqua faba whip and a wild berry jam
 
Casa Martelletti Vermouth Classico ( Asti Piemonte,Italy)
 Harvest Beat Tea Blend

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