Please note: This is a sample menu and subject to change. The paired non-alcoholic drinks and wine pairings are optional and also change with evolving menus.
—1st Course—
Billies Heirloom Tomato, Smoked Shimeji Mushrooms, Cashew Cheese Stuffed Squash Blossom, and Finished with Balsamic Reduction
Leavenworth Orange Blossom Huney Jun-Kombucha
J. Laurens NV Crémant de Limoux, France
—2nd Course—
Hope Baby Lettuce, Watermelon Radish, Armenian Cucumbers, Pickled Garlic Scapes, with a Hyssop-Parsley-Lemon Dressing & Maple Candied Pumpkin Seed
Cardamom-Goldenseal-Grapefruit Sparkling Elixir over Elderberry Ice
Yealands Estate Sauvignon Blanc, New Zealand
—3rd Course—
Curry Leaf Carrot Coriander Soup with Lemon-Coconut Cream & Micro Cilantro
Rose-Lime Dandelion Leaf-Mulberry Sparkling Elixir
Rosato Pinot Noir Rosé, Toscana
—4th Course—
Israeli Zaátar Sweet Kauai Shrimp, Stuffed Zucchini Squash with Eggplant Mousse, Finished with Fried Nori Crisp & a Saffron Béure Blanc
Basil-Lemon-Ginger-Gingko Tonic with Ginger-Coconut Foam
Love and Squalor Pinot Noir, Willamette Valley
—5th Course—
Peach Sorbet with Black Currant Rose Honey Drizzle
Leavenworth Pear-Nettle Huney Jun-Kombucha
2 Towns Cider, OR
—6th Course—
Advieh Roasted Beets, Sunny Pine Goat Feta, Hope White Raspberry Gilée & Thai Basil Butter served with Bavarian Bakery Baguette
Rosemary-Black Cherry-Chaga-Nettle Sparkling Elixir
Chateau Val-Joanis Luberon, France
—7th Course—
Lamb Mung Bean Crepe, Sautéd Shishito Peppers & Black Garlic Dragon Tongue Beans, Finished with a Chaat Masala Cardamom Sauce
Juniper Berry-Hibiscus-Sage-Pomegranite Elixer
Cor Cellars Malbec, Columbia Valley
—8th Course—
Pecan Brittle-Lavender Coconut Creme- Roots Farm Blueberry Tort with Black Lemon Whip
Dinner $85 Wine Pairing $47 Non-Alcoholic Pairing $24
*All wines and non-alcoholic drinks are organic and/or biodynamic/sustainable. *All non-alcoholic drinks are crafted like cocktails and have very little sweetener (no refined sugar).
