Harvest Beat

Prix Fixe Garden to Table Vegan Dishes

Featured {Vg} menu items: 1st & 2nd Course: Chilled peach lemongrass coconut bisque with pomegranate drizzle and lime leaf dust along side baby greens smoked lentil salad with sliced radish, seabeans in creamy lemon cashew  herb dressing, fried leeks 3rd Course: Zucchini corn pancake topped with spring pea guacamole fried spiced farro massaged kale, roasted summer squash in citrus mustard dressing 4th Course: Roasted moel caramelized onion sage cashew cheese tamale on hemp seed saffron cream sauce with heirloom tomato salsa micro cilantro finished with fried fiddlehead  ferns 5th Course: Rhubarb bundt cake layered with a strawberry compte topped chocolate ice cream finished with lavender caramel sauce

Beverage Pairings

• Relax: Capitello Brut Methode Champenoise  or Lemon Ginger Echinacea Apricot Sparking Elixir
• 1st & 2nd Course ’18 Amity Vineyards WHite Pinot Noir or Strawberry basil Lemonade Elixir
• 3rd Course ’14 Brittan Vineyards “Cygnus Block” Pinot Noir or Blueberry Elderflower Orange Blossom Elixir
• 4th Course ’15 J Scott Cellars Syrah or Watermelon Urfra Bieber Elixir
• 5th Course ’14 Capitello “Dolicino” or Harvest Beat Tea Blend

5 Course Prix Fixe dinner $67 Wine Pairing $34 Non-Alcoholic Pairing $21