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—

Fried Nori Crisp with Smoked Eggplant Mousse-Wild Foraged Roasted Lobster Mushroom-Mustard Seed Caviar-Shiso & a Black Lemon-Blue Chile Gastrique

Aronia Berry-Hawthorn-Rose Petal-Lime-Martini

J Laurens NV Cremant de Limoux, FR

—2nd Course—

Salad of Tierra Farms Arugula-Shaved Fennel-Purple Daikon-Sunny Pine Goat Feta-Poha Berry & Candied Sunflower Seed with a Lemon-Parsley Dressing

Lavender-Apricot Nectar-Schizandra Berry Tincture with a

Lavender Dusted Rim

2015 Moonlight Vermentino-Pinot Grigio-Sauv Blanc, IT

—3rd Course—

Kaffir Lime-Red Kuri Squash Soup with a Cayenne-Galangal-Coconut Drizzle & Micro Marigold

Basil-Lemon-Ginger-Gingko Tonic with Ginger-Coconut Foam

Gorgo Bardolino Chiaretto Rosé, Italy

—4th Course—

Maple-Bourbon-House Smoked King Salmon with Wilted Spinach-Par Dried Indigo Rose Tomato, Elderberry Capers Sautéed Shishito Pepper, Micro Chrysanthemum & Balsamic Reduction

Pressed Grapefruit-Goldenseal-Elderflower Elixir over Elderberry Ice

2011 Lumos Pinot Noir, Willamette Valley

—5th Course—

Mana Garden Shiro Plum Sorbet with Yuzu

 CommuniTea Darjeeling Kombucha on Tap, Seattle

Le Pere Jules Cider Brut, France

—6th Course—

Cured Beet “Pastrami,” Whipped Black Garlic Butter, White Raspberry Mace Gilée, Rosemary Sous Vide Shimeji Mushroom & Anjou Artisan Bakery Baguette

Rosemary-Cranberry-Echinecia-Nettle Sparkling Elixir

2013 Baer Star Merlot, Columbia Valley

—7th Course—

Ber Ber Grass Fed Lamb Stuffed Ancho Chile with Creamy Roasted Carrot-Coriander-Heirloom Polenta with Preserved Lemon Cashew Cream, Parsnip Crisps & Micro Broccoli & Kholrabi Sprout

Chagga-Cacao-Reishi-Cherry “Manhattan” with Bitters of Smoked Paprika-Cayenne-Wild Cherry Bark & Vanilla Bean

2014 Idiot’s Grace Cabernet Franc, Columbia Gorge

—8th Course—

Pecan Brittle Crusted Wild Huckleberry Tort with Rose Whipped Cream

Mana Herbal Blend: Rooibos-Lemongrass-Lemon Balm-Mint-Licorice Root & Mamaki Leaf

Quinta do Infantado Tawny Port, Portugal

 

Dinner $85     Wine Pairing $42     Non-Alcoholic Pairing $21    

*All wines and non-alcoholic drinks are organic and/or biodynamic/sustainable.

*All non-alcoholic drinks are crafted like cocktails and have very little or no sugar.