While you relax
While you relax
Townshend Brut sparkling wine (Spokane,WA)
Elderflower yuzu sparkling elixer
1st and 2nd Course (plated together)
Roasted romanesco preserved lemon red pepper bisque alongside a delicate squash salad stuffed with a sun dried tomato olive tapenade and
Treviso topped with vegan mozzarella caper berries and a balsamic glaze
1
8 Serre dei Roveri Arneis ( Piemonte,Italy)
Apricot lemon ginger Echinacea Elixir
3rd Course
Celeriac ravioli filled with a spinach herb roasted maitake cashew cheese on a apple wood smoked carrot sage fennel sauce
finished roasted maitakes and parsnip chips
’09 La Coartada Alicante Bouschet-Aragonez ( Alentejo,Portugal)
Cranberry lime rose Elixir
4th Course
Pan seared urfra Bieber gnocchi sautéed with roasted garlic caramelized onion mama lil’s peppers and hedgehog mushrooms tossed in
a creamy truffle leek puree finished with smoked hazelnuts herb oil and micro greens
’
15 Covington Cellars Cab Franc-Merlot (Woodinville,WA)
Bilberry rosemary Elixir
5th Course
Tiramisu with a theos chocolate mousse,raw almond Frangelico cake and a cashew frosting finished with dusting of raw cacoao
and a wild berry coulis
Ancarani Late Harvest Centesimino ( Emilia-Romania,Italy)
Harvest Beat Tea Blend
Dinner $67 Wine Pairing $35 Non-Alcoholic Pairing $21 100% vegan
While you relax
Townshend Brut sparkling wine (Spokane,WA)
Elderflower yuzu sparkling elixer
1st and 2nd Course (plated together)
Roasted romanesco preserved lemon red pepper bisque alongside a delicate squash salad stuffed with a sun dried tomato olive tapenade and
Treviso topped with vegan mozzarella caper berries and a balsamic glaze
1
8 Serre dei Roveri Arneis ( Piemonte,Italy)
Apricot lemon ginger Echinacea Elixir
3rd Course
Celeriac ravioli filled with a spinach herb roasted maitake cashew cheese on a apple wood smoked carrot sage fennel sauce
finished roasted maitakes and parsnip chips
’09 La Coartada Alicante Bouschet-Aragonez ( Alentejo,Portugal)
Cranberry lime rose Elixir
4th Course
Pan seared urfra Bieber gnocchi sautéed with roasted garlic caramelized onion mama lil’s peppers and hedgehog mushrooms tossed in
a creamy truffle leek puree finished with smoked hazelnuts herb oil and micro greens
’
15 Covington Cellars Cab Franc-Merlot (Woodinville,WA)
Bilberry rosemary Elixir
5th Course
Tiramisu with a theos chocolate mousse,raw almond Frangelico cake and a cashew frosting finished with dusting of raw cacoao
and a wild berry coulis
Ancarani Late Harvest Centesimino ( Emilia-Romania,Italy)
Harvest Beat Tea Blend
Dinner $67 Wine Pairing $35 Non-Alcoholic Pairing $21 100% vegan