—1st Course—

Sesame Seared Oysters with Yuzu, Fried Capers and Basil Chiffonade


Leavenworth Raw Huney Jun-Kombucha

J. Laurens Cremant, France


—2nd Course—

Berber Cured Beets, Hope Baby Red Romain, Shaved Fennel, Pickled Fiddlehead Fern Salad with a Hempseed Ginger Miso Dressing, Sea Beans and Candied Pumpkin Seeds


Cardamom-Hawthorn-Grapefruit Sparkling Elixir with Elderberry Ice

Yealands Estate Sauvignon Blanc, New Zealand


—3rd Course—

Roasted Cauliflower Urfa Biber Soup with a Wild Ramp Whip and Micro Cilantro


Rose-Lime Raspberry Leaf-Cherry Sparkling Elixir


Saviah Chardonnay Stillwater Creek Vineyard, Columbia Valley 2017


—4th Course—

Mirin Smoked Opah with Coriander Roasted Rainbow Carrots a Harrissa Sauce and Wild Foraged Goose Tongue


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

Foris Pino Noir Estate Grown, Rogue Valley 2017


—5th Course—

Yellow Raspberries Sorbet with an Orange Blossom Honey Drizzle



 Leavenworth Blueberry Chaga Huney Jun-Kombucha 

Eve”s Cidery Darling Creek, NY 


—6th Course—

Cashew Cheese Fried Nori Crisp with Smoked Morels, a Parsley Gremolata and Calabrian Chiles 


           Rosemary-Chaga-Blueberry-Maple Blossom Sparkling Elixir 

         Langhe Nebbiolo, IT 2017



—7th Course—

GochuJang Confit Leg of Lamb with a Leek Thyme Jus, Black Garlic/Stinging Nettle Butter and Rye Toast


Juniper Berry-Lavender-Pomegranite Elixer

   Two Vintners Legit, Columbia Valley


—8th Course—

Pecan Fig Crusted Spruce Tip Kaffir Lime Tort with a Rose Glaze and Black Lemon Whip


Mana Herbal Blend: Rooibos-Lemongrass-Lemon Balm

Spearmint-Licorice Root

Priorat Natur Vermut, Spain


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).