MENU
Chef Brandon Highstone presents
AMUSE BOUCHE
Rogue Creamery lavender cheddar in phyllo dough with strawberry vanilla glaze
Pairing: gin,beet orange and ginger Moxie Brew kombucha and triple sec
FIRST COURSE
Ginger cured salmon with pickled beets, chèvre, orange turmeric foam.
Pairing: gin,beet orange and ginger Moxie Brew kombucha and triple sec
Pairing: Blossom Barn Cider., barrel aged
SECOND COURSE
Tomato kefir panna cotta with shrimp, Parmesan, and basil.
Pairing: Blossom Barn Cider., barrel aged
Pairing: Roxy Ann cab franc
THIRD COURSE
Roasted mushrooms with dark rye bread, edible moss, fermented leek, and truffle oil.
Pairing: Roxy Ann cab franc
Pairing: Caldera Huckleberry Hazy IPA
FOURTH COURSE
Fermented pork belly with yam purée, asparagus, blackberry kombucha Demi glaze .
Pairing: Caldera Huckleberry Hazy IPA
Pairing: vodka, fermented cranberry, white crème de cacao, vanilla bitters.
FIFTH COURSE
Fermented cashew cheese cake with cranberry, and chocolate
Pairing: vodka, fermented cranberry, white crème de cacao, vanilla bitters.
$75 per person
$75 per person