Freshly pressed grape pomace rehydrated and re-fermented with Oregon well water. Racked from fermentation bins to stainless steel tanks. Unripe PInot Gris juice added back to adjust chemistry. Filtered and carbonated on the bottling line for stability and that yum yum
Karim Vionnet Beaujolais
Born in Lyon to Arabic parents, Karim Vionnet fell into the French natural wine world working for pioneers Guy Breton and Marcel Lapierre. He farms organically, and makes wine with minimal intervention. His entry level Gamay, is earthy, light-medium bodied, dry on the palate, exhibiting aromas and flavors of fresh bing cherries and earth.
Fried taro root with aioli.
Taro fries, aioli, grilled onions, shallots, cilantro, and chilies.
Crispy Imperial Rolls
Crab and shrimp, chicken, or vegetarian. Red leaf lettuce, herbs, cucumbers, pickled root vegetables, and nuoc cham.
Green Papaya Salad
Papaya, carrots, red pepper, peanuts, and shallots.
Grilled with spicy coconut peanut sauce.
Sweet salt, pepper, grilled onions, cilantro, and chilies.
Wood-ear mushroom and jicama. Choice of tofu or pork.
Chili Peanut Wings
Chili-garlic peanut and coconut yogurt sauce.
Wok Fried Cauliflower
Tossed in a sweet and spicy citrus sauce
Mango Cucumber Salad
Mango, Cucumber and Mint tossed in a lime vinaigrette, topped with Fresno chilies and crushed peanuts. Refreshing!!!
Crispy wonton wrapped shrimp with sweet and sour dipping sauce