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
‘17 Sea O2 Sparkling Rose (Willamette Valley, Oregon)
Lime Lemongrass Elixir with a sweet pea flower cube
1st and 2nd Course
(Plated together)
Roasted cauliflower stinging nettle bisque, alongside a cashew cheese tarte with sun dried tomatoes, oil cured Kalamata olives, watercress and balsamic reduction
’18 Ruggeri Corsini Langhe Bianco (Monte Forte, Italy)
Apple, Rose, Ginger, Carrot elixer
3rd Course
Roasted butternut squash spheres over a pepper tomato sauce finished with fried chickpeas and basil
’19 Patton Valley Vineyard Pinot Noir (Tualatin Hills/Willamette Valley, Oregon)
Cucumber, Celery, Mint Elixer
4th Course
Garlic and herb butter roasted maitake mushroom saffron infused orzo on a dill cream sauce served with grilled asparagus, and finished with fried parsnip chips
’19 Guardian Cellars “Chalk Line,” (Woodinville, Washington)
Rainier Cherry Rosemary Elixer
5th Course
Yuzu elderflower sponge cake with a rainier cherry glaze topped with spruce tip ice cream and finished with slivered almonds
’19 JZ Cellars “Frost Bitten,” Iced Riesling (Yakima, Washington)
Harvest Beat Tea Blend
Dinner /Wine Pairing $112 Dinner/Non-Alcoholic Pairing $97
100% vegan