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Dinner | Happy Hour | Dessert | Wine List | Cocktails
Northwest Totem Cellars Dinner
January 19, 2013
$100 per personwith Winemaker Mike Sharadin, Chef Kyle Nicholson & Sous Chef Aaron Rock
Chioggia Beet Tart
garden salsa verde, Quail Croft chèvre, pancetta, meyer lemon gastrique
Grenache, 2008
Gnocchi Arrabiata
Bing cherries, prawns, Link Lab sausage, cream
Sangiovese, 2008
Pork & Ambrosia Apple Confit
horseradish tomato jam, white balsamic reduction
Low Man Red, 2007
Seared Duck Breast
tarragon & pumpkin bread pudding
Syrah, 2008
Madrona Bark Panna Cotta
franc'd fig, hazelnut tuile, candied bark
Cabernet Franc, 2008
Please be aware: consumption of raw or undercooked food may cause food borne illness. Please, no outside food or beverage. Licensed service animals only.
