My prior visit had been about 5 month ago, so I was looking forward to seeing what would be on the menu for this early spring visit.  I really liked the experiences that I had, and this was only my 3^rd visit to their newer location.  As before, the meals are pre-paid upon securing a reservation.  Beverages (either the wine pairing or non-alcoholic pairing) can also be pre-purchased, or one can decide to select an option upon being seated.  I again opted for the non-alcoholic pairing.

The meal started off with a tea made from nettles blended with smoked kombu and smoked burdock broths and Lapsang tea for a nice savory introduction to the evening.

The first beverage pairing was spruce tips and loganberry kefir with a light ginger soda.

Up next was a plate of Cascadian snacks:  potato chips dusted with lacto-fermented pickle powder, fried  and finished with pickled onion powder; crispy curry leaves with sunchoke chips; kale chips dressed and with nutritional yeast and dried; oat cracker with a confit of yellow chanterelle mushrooms and a pea tangle; salted and marinated savoy cabbage topped with grated raw beets mixed with lime leaf, garlic and koji, and topped with tasted pumpkin seeds and dried za’atar (an herb); charcoal-grilled leeks peeled, chopped and marinated with seaweed emulsion and pickled mustard seeds, and topped with seaweed kombu jelly and the dark cracker on top made from the charred outer shell of the grilled leeks mixed with fennel pollen.

The next beverage was based on smoked huckleberry, smoked peaches, and Lapsang Souchong tea kombucha.

The next course was a layered pancake made of grated root vegetables (beets, rutabaga, carrot, potato and leek) and chickpea flour.  On top were a few vegetable sauces:  smoked beet, fermented turnips, fermented turmeric. All this was topped off with a piece of beet and a nasturtium leaf.  This was a very flavorful dish.

The next beverage was a blend of smoked hops with sugar, water, sugar and a few kefir grains for fermentation and mixed with a strawberry vinegar.

The salad presentation featured red chicory with purple mizuna, salad, Mausch Family Farm greens, Asian pear, and sunflower seeds. It was dressed with a vinaigrette of Pinot Noir and buttered rose petals.  Additional sauces underneath included a Pinot Noir and beet sauce and a sunflower praline sauce.

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