While You Relax
While You Relax
Vinovore “Desert Nights” 100% Famoso Brut ( Emilia-Romagna,Italy) A warm Pink Oat Decaf Chai with a Chocolate Straberry Rim
1st and 2nd Course (Plated Together)
Carrot, coriander, ginger bisque alongside a nigella seed, garlic hempseed massaged kale salad
Roasted Carrot, coriander, ginger bisque topped with an herb oil, popped sorghum and micro cilantro. Alongside a Lacinato kale salad massaged with a garlic, hempseed dressing, nigella seeds, pickled red onions, and assorted roasted winter vegetables. 21 ‘L Lac Turbiana (Lombardia, Italy) Sparkling Elderflower Yuzu Elixir with a lemon raspberry cube
3rd Course
Stuffed savoy cabbage
Smoked beluga lentil stuffed savoy cabbage, with grilled chicories, on a sunchoke puree, finished with a sundried tomato leek sauce. ’22 Lange Estate Grown Pinot Noir ( Willamette Valley, OR) Mint Sweet Pea Tea with a lime cube
4th Course
Herbed cashew cheese stuffed spanakopita
Herbed cashew cheese, spinach,and roasted wild mushroom stuffed spanakopita, with a roasted red pepper romesco, Salsa verde, and local arugula, topped with fried parsnips. ’22 Sparkman Cellars 34%Grenache Noir/33%Syrah/33%Mourvedre ( nYakima Valley,WA) Sparkling Hibiscus, Basil, Orange Peel, Milk Thistle, Dandelion root Burdock root with Fried Basil Skewer
5th Course
Chocolate molten lava cake
Molten Theo’s chocolate, raspberry lava cake, with vanilla cream, toasted walnuts, and a wild foraged trailing berry sauce. ’09 Gilbert Cellars Tawny Port ( Wahluke Slope,WA) Harvest Beat Tea Blend rooibos peppermint lemongrass ginger