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