Four course prix fixe vegetarian dinner menu with sake, soju, wine and liqueur pairings.

Saturday November 20th, 6:00 PM seating
$50 pp

SOUP

Red miso soup made with a dashi broth, tofu and scallions

SAKE PAIRING
 Otokoyama Hokkaido sake - a dry, earthy sweet aromatic nose and dry fruit flavors.  
Made from carefully selected rice and spring water. Japan.

APPETIZER

Fresh spring rolls with mint, cucumber, cabbage, carrots, pickled fennel

Served with two dipping sauces - peanut soy sauce / Korean yum yum sauce

SOJU PAIRING
Ty-Ku Soju. Distilled from 100% barley, spring water and Koji.  Japan.

MAIN COURSE

Creamy polenta with roasted seasonal vegetables and gremolata

WINE PAIRING
Cecchi Chianti Classico 2019.
Medium bodied, ruby red wine. Flavors of strawberry, raspberry and spice. Italy.

DESSERT

Warm apple crisp with vanilla gelato

LIQUEUR PAIRING
The Alpine Amaro: Braulio.
A distinct pine-y taste, made with a combination of thirteen herbs, berries and roots.  Italy.