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!
Halibut toast, orange gel, sea beans, marinated shitake, micro greens
2015 L’Ecole No 41 Luminesce Walla Walla Valley, WA
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
Kombucha martini, grape ice cube
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
Huckleberry Trio: ice cream, mousse, ganache sauce,
chocolate spoon, almond tuille
List of wines coming soon.