—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).
