Chef Nicole Matson and Wine Director Meg Posey are thrilled to host a family-style vegan feast paired with Pacific Northwest natural wines at How to Cook a Wolf on Thursday, September 19.
A non-alcoholic pairing will also be available upon request!
Reservations are available at 5:30pm and 8:30pm. Cost is $95/person, plus tax and gratuity.
The menu for the evening is as follows:
2018 Bow & Arrow Melon de Bourgogne, Willamette Valley, Oregon
Carrot Terrine, Root Vegetable Finocchiona
Melon Crudo, Fresno Chili, Mint
Cucumbers Salad, Fennel Crema, Anise Hyssop, Blackberry Caviar
2107 Beckham Estate Pinot Noir Olivia's Rosé, Willamette Valley, Oregon
Heirloom Tomato Carpaccio, Walla Walla Onion, Olive, Green Coriander Vinaigrette
Beet Tartare, Lemon Aioli, Microgreens, Sourdough Toast
Braised Wax Beans, Sofritto, Dandelion Green, Corona Bean
Fresh Corn Polenta Fritters, Almond Ricotta, Honeycomb
2018 The Marigny Pinot Noir Rosé, Willamette Valley, Oregon
Casareccia, Sungold Tomato, Garlic, Basil, Pangrattato
Ravioli, Sweet Corn, Potato, Rosemary
2018 Swick Shill-Ah-Blay Mourvèdre/Marsanne, Columbia Valley, Washington
Roasted Eggplant, Sweet Peppers, Shishitos, Roasted Garlic, Bordelaise
Fregola Sarda, Summer Squashes, Taggiasca Olive, Salmariglio
Truffle Arancini, Chanterelle, Smoked Pomodoro
Swiss Chard Gratin, Smoked Onion Crema, Pangrattato
nv Smockshop Band Bordeaux/Rhône Blend, Columbia Valley, Washington
Acai Panna Cotta, Fermented Blackberry, Seed Crumble