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Plant-Based Dinner with Vegan Wine

Daniel's Broiler - Lake Union

April 6, 2018 | 6:00 PM

$100 per person (plus tax & service)

Join guest speaker Stewart Rose, Vice President of the Vegetarians of Washington, and Luke Wohlers from Walden Selections for a four-course dinner featuring plant-based menu items paired with vegan wine.

Make your RSVP today!

— HORS D’OEUVRES —

BRUSCHETTA

garlic-herb crostini, cashew ricotta, fresh tomatoes, micro basil, California extra virgin olive oil, balsamic glaze

STUFFED MUSHROOMS

ancient grains, roasted cauliflower, caramelized sweet onions

ROSÉ CHAMPAGNE

Lelarge-Pugeot, Extra Brut, France, N/V

— FIRST COURSE —

POKE

roasted beets, avocado, chilies, cilantro, lime, tamari, roasted sesame oil

RIESLING

Peter Lauer, Vom Boden, "Barrel X," Mosel, Germany

— SECOND COURSE —

ROASTED PINEAPPLE SALAD

frisée, radicchio, napa cabbage, yam chips, macadamia nuts, walnut oil, rice wine vinaigrette

SYRAH-GRENACHE

Chateau Maris, Minervois, France, 2016

— THIRD COURSE —

LOCO MOCO

legume-grain tournedos, crispy vegan egg, mustard greens, roasted vegetable demiglace

PINOT NOIR

Beckham Estate Vineyard, Chehalem Mountains, OR, 2014

— FOURTH COURSE —

DUTCH CHOCOLATE BROWNIES

fresh berries

DESSERT WINE

Savatiano, Georgas Family, Attica, Greece, 2010

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