Menu

Wow!  26 years and counting.  For this year’s menu I went up into the hills, got to the top of the mountain, and looked around.  Being that far up in elevation spurred the idea for 2018.  We are always trying to elevate the quality and creativity each year. I found myself starting at sea level (or below) and working my way up.  Each course represents a height either below or above water and up into the mountain air.  With that in mind this menu reads bottom to top, as if you were ascending up past the frost line yourself.  Cheers!  

 
 

UNDER WATER

Halibut toast, orange gel, sea beans, marinated shitake, micro greens

2015 L’Ecole No 41 Luminesce Walla Walla Valley, WA

 

UNDERGROUND

Beet & greens, carrots & tops, sweet onions, Beecher’s cheddar cheese, gourmand vinaigrette

2014 Brancia TRE Toscana, Italy

 

ON THE SURFACE

Winter squash puree, preserved lemon, lawash cracker

2013 Waterbrook Reserve Malbec Columbia Valley, WA

2015 Tenet Syrah Columbia Valley, WA

 

NOURISHMENT

Kombucha martini, grape ice cube

 

ABOVE GROUND

Prime ribeye, Foie Gras cheesecake, gremolata, cracklings, baby carrots

2013 Chateau Ste Michelle Cold Creek Cabernet Sauvignon Columbia Valley, WA

2016 Browne Heritage Cabernet Sauvignon Columbia Valley, WA

 

FROST LINE

Huckleberry Trio: ice cream, mousse, ganache sauce,

chocolate spoon, almond tuille

 
 

 

Wine

 

List of wines coming soon.