Ease on in and have a seat with an ode to the sweet side of life. Using Blanquette de Limoux, the oldest sparkling wine, and St. Germaine’s essence of elderflowers picked seasonally in the Alps, this pleasant bubbly potion opens the door to the evening’s festivities.
served with A Nut Dish: Pecans, cashews, pepitas, and puffed rice with turmeric lime glaze.
his clear and refreshing homage to the traditional usage of botanicals in spirits effortlessly combines The Carthusian Monks' secret recipe of Yellow Chartreuse with the handcrafted gin of the Pacifique Distillery in Woodinville to deliver a bright and aromatic cocktail.
served with The Pickled Plate: Beet-pickled quail egg, lightly pickled cucumber and cream cheese wrapped in house cured sockeye, juniper-berry-pickled beet enrobed in a goat cheese and saffron carrot sheet, cerignola green olive, all nestled in a dill custard.
And this is what an American was supposed to be: drunk on potential, wild with success. Originally from Manhattan, this boozy ember of a cocktail recalls the fire of the American obsession with spirits. Evan Williams Bourbon, Triple Sec, and dashes of Angostura. Stirred, never shaken.
served with The Fried Plate: Cornmeal-fried house-preserved lemon in a chipotle mayonnaise, puff pastry jalapeño pepper stuffed with emmenthaler, cheddar, and marinated sirloin.
Ingenious. Infused. Intrigue... From the secret laboratory deep within Theo Chocolate. Ephemeral.
served with A Blackberry Cloud: French meringue with crème anglaise and wild Washington blackberries.
Rhubarb Pandowdy with Fennel Whipped Cream and Smoked Salt