Harvest Beat

’18 Six Atmospheres Blanc De Blanc 100% chardonnay (Woodinville,WA ) Harvest Beat Hot Chocolate Oat Cinnamon Agave Urfa biber Cayenne

Hickory smoked potato chowder alongside a pinenut wasabi crème glazed roasted beet poke salad, topped with ponzu marinated wakame, and finished with toasted sesame seeds. ’23 Sigillo Cellars 100% Viognier ( Snoqualmie,Wa.) Lemonngrass Ginger Ice Tea

Curry, butternut squash, pumpkin seed paneer on a toasted cumin black lentil daal finished with a garam masala apple and pear chutney topped with purple potato chips. ’21 Sparkman Cellars “Outlaw” Merlot (Woodinville,Wa.) Apple Arugula Rose Chamomile Lemon Myrtle Sparkling Elixir

Spinach, caramelized onion, roasted black trumpet mushroom, cashew cheese filled crepe with roasted carrots and fingerling potatoes, on a saffron cream sauce finished with toasted slivered almonds. ’23 Sigillo Cellars 100% Syrah ( Snoqualmie,Wa.) Pear Carrot Basil Apple Cider Vinegar Milk Thistle Holy Basil Dandelion root sparkling elixir

Red velvet chocolate lava cake with raspberry coconut whip cream. ’23 El Aziz “Fina” 100% Late Harvest Grillo ( Sicily, Italy) Harvest Beat Tea Blend rooibos peppermint lemongrass ginger

Fratelli Cozza Prosecco ( Veneto,Italy) Elder flower yuzu sparkling elixer

Stinging nettle miso bisque with toasted sesame seeds alongside a miners lettuce salad with blood oranges, pomegranate seeds, pickled red onions and candied walnuts in a basil balsamic vinaigrette. ’23 Sparkman Cellars “Lumiere” Chardonnay ( Royal Slope, WA) Lemonngrass Ginger Ice Tea

Hickory smoked carrot, roasted garlic, cashew cheese soufflé on a bed of sautéed swiss chard with a truffle leek fondue and grilled asparagus. ’22 Sigillo Cellars 100% Cinsault ( Knox Road, WA) Lingdon berry thyme elixer

Fried king trumpet mushroom with an herbed parsnip mash, caramelized onion sage corn bread on a golden chanterelle cream sauce. ’22 Sparkman Cellars “Darkness” 100% Syrah (Woodinville,WA) Bilberry rosemary elixir

Chocolate cinnamon flan with a maple cacao chia seed crumble, blackberry and caramel sauce finished with vanilla whip and fresh shiso. Prionat Natur Vermut ( Priorat,Spain) Harvest Beat Tea Blend rooibos peppermint lemongrass ginger

’23 Sigillo Cellars Sparkling Viognier ( Lake Chelan,WA) Butterfly tea, blueberry, lime elixir

Toasted cumin asparagus bisque alongside a mixed greens salad tossed in a black lemon hempseed dressing topped with, golden raisins, pickled ferns and curried pumpkin seeds. ’24 Sigillo Cellars Roussanne ( Woodinville, WA) Apricot, calendula, ginger, orange blossom elixir

Chickpea fritters with an urfa biber cauliflower sauce and roasted lemongrass carrots. ’22 Sigillo Cellars Cinnsault ( Yakima Valley,WA) Watermelon, mint, cucumber iced tea elixir

Hickory smoked morel mushroom, arugula, cashew cheese filled spanakopita on a basil tomato sauce with garlic massaged kale, fried capers and balsamic reduction. ’22 Sparkman Cellars “Ruckus” Syrah (Red Mountain,WA) Strawberry, basil lemonade elixir

Cannoli with an almond chocolate chip filling finished with a coconut spruce tip drizzle and a huckleberry coulis. Curtini Sweet Fine Marsala ( Sicily,Italy) Harvest Beat Tea Blend rooibos peppermint lemongrass ginger