In Restaurant Dining
In house and to go! ( To Go-Order by 2pm)
Below is our 5 Course Menu
Tonight’s Menu
While you relax
J Laurens Cremant De Limoux (Limoux,France)
Elderflower rose sparkling elixir with a urfra biber rose rim
1st and 2nd Course (plated together)
Heirloom tomato soup with handmade almond ricotta on house made focaccia bread alongside a fresh greens salad with grilled peaches, toasted pumpkin seeds, minted yogurt cucumbers, and roasted radishes in a creamy tarragon hempseed dressing. ’21 Cellars Chardonnay (Wahluke Slope,WA.)
Apple orange peel ginger licorice Elixir
3rd Course
Crispy fennel butter polenta with warm cherry tomatoes, and shishito peppers in a white chanterelle saffron butter sauce.
’21 Compton Cellars Pinot Noir (Willamette Valley,OR)
Asian pear arugula sage elixer
4th Course
Maitake mushroom, kale, roasted garlic, cashew cheese stuffed spanakopita on a bed of orzo with roasted turnips, finished with a dill cream sauce and fried capers.
’18 Baer Winery “Arctos” Cabernet Sauvignon (Woodinville,WA)
Carrot stinging nettle thyme turmeric sparkling elixer
5th Course
Apple hand pie with a cinnamon maple huckleberry sauce topped with vanilla whip cream.
Brachetto d’ Acqui (Piemonte,Italy)
Harvest Beat Tea Blend
Dinner /Wine Pairing $135 Dinner/Non-Alcoholic Pairing $123
100% vegan
While you relax
J Laurens Cremant De Limoux (Limoux,France)
Elderflower rose sparkling elixir with a urfra biber rose rim
1st and 2nd Course (plated together)
Heirloom tomato soup with handmade almond ricotta on house made focaccia bread alongside a fresh greens salad with grilled peaches, toasted pumpkin seeds, minted yogurt cucumbers, and roasted radishes in a creamy tarragon hempseed dressing. ’21 Cellars Chardonnay (Wahluke Slope,WA.)
Apple orange peel ginger licorice Elixir
3rd Course
Crispy fennel butter polenta with warm cherry tomatoes, and shishito peppers in a white chanterelle saffron butter sauce.
’21 Compton Cellars Pinot Noir (Willamette Valley,OR)
Asian pear arugula sage elixer
4th Course
Maitake mushroom, kale, roasted garlic, cashew cheese stuffed spanakopita on a bed of orzo with roasted turnips, finished with a dill cream sauce and fried capers.
’18 Baer Winery “Arctos” Cabernet Sauvignon (Woodinville,WA)
Carrot stinging nettle thyme turmeric sparkling elixer
5th Course
Apple hand pie with a cinnamon maple huckleberry sauce topped with vanilla whip cream.
Brachetto d’ Acqui (Piemonte,Italy)
Harvest Beat Tea Blend
Dinner /Wine Pairing $135 Dinner/Non-Alcoholic Pairing $123
100% vegan