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October/November 2022 寒露
SMALL BITES
Lacto-fermented lotus root salad with celtuce and chili oil
Sweet stuffed lotus root with sticky rice, red yeast rice, candied walnuts and Oregon hazelnuts, lemon zest and osmanthus syrup
Blanched spinach and watercress with sesame dressing, pickled bittermelon, fried ginger
Cumin spiced lion’s mane mushroom skewers with peanut sauce
Salt-roasted peanuts with crispy seaweed
SECOND
Shiitake, porcini, and tea tree mushroom soup with lotus root, corn, Chinese yam, white kidney beans, matsutake mushroom
THIRD
Crispy tofu skin and nori rolls brined in herbal broth (ginseng, cardamom pod, star anise, bay leaves, fennel, dried mushrooms, Chinese licorice, aged tangerine peel), lacto-fermented shiitake mushrooms, furikake, chili mayo
FOURTH
Sichuan dry-pot purple cauliflower, caulini, romanesco, brussels sprouts, figs, five-spice yuca and taro cakes, pickled cucumbers
FIFTH
Red rice dessert soup with snow fungus, peach resin, goji, Oregon pear
All courses are vegan and gluten-free.
December 2022 立冬
STARTERS
Soft boiled peanuts, pickled daikon and persimmon
FIRST
Soup with napa cabbage and mushroom-stuffed tapioca dumplings, toasted rice and miso broth
SECOND
Pan-fried crispy tofu with shiso leaf, preserved mustard greens
THIRD
Lotus-leaf wrapped sticky rice parcel with hazel mushrooms, shiitake mushrooms, soy meat, vegan salted yolk, jujube date, chestnuts
FOURTH
Hot and sour stew with mustard cabbage and soft tofu
FIFTH
Clay pot coconut-braised collard greens with taro and kabocha
SIXTH
Purple napa cabbage salad with lacto-fermented carrot, vermicelli, chili oil vinaigrette, crushed peanuts
SEVENTH
Sweet and sour braised gluten (kaofu) and root vegetables with dill, sesame
DESSERT
Fluffy steamed rice cake with black sesame， red bean dessert soup with aged mandarin peel
January 2023 春节
APPETIZER
Chilled daikon, ginger, and coix seed soup, goji berry
FIRST
Wontons with savory radish and eggplant filling, white radish mushroom broth, cordyceps, maitake (GF option available)
SECOND
Carrot and sticky rice pearl meatballs, crispy black rice, carrot hoisin, carrot cucumber slaw
THIRD
Golden beet and shiitake mushroom crystal dumplings, beet vinegar reduction, chili oil, fried bamboo fungus
FOURTH
Crispy tofu skin with fennel and celtuce, raw fennel and shaved apple liangcai, sesame sauce
FIFTH
Hot ginger soymilk curd and steamed custard (douhua) dessert, sweetened adzuki beans, sticky rice dumplings, longan and ginger syrup
All courses are vegan and gluten-free.
February 2023 立春
FIRST
Mung bean jelly noodles (liangfen), lacto-fermented radish, cucumber, peanut, chili crisp, black vinegar
Sticky braised lotus root, sesame
Chilled winter melon and slow-braised napa cabbage in herbal broth
SECOND
Ginseng and red yeast rice congee, red koji fermented tofu, water chestnut and tofu skin dumplings, chrysanthemum greens
THIRD
Pan-fried tofu with lotus root, ginger scallion sauce, shallot goji granola, pickled cucumber
FOURTH
Fermented mustard soup, kabocha squash dumplings, taro balls, fresh Oregon dulse, woodear fungus, charred green chili paste, king oyster and shimeji mushroom
FIFTH
Jiuniang rice wine poached Oregon pear, aduzki bean ice cream, sesame mochi ball, koji miso caramel, toasted coconut
All courses are vegan and gluten-free.
March 2023 春分
FIRST
Millet congee with local nettles, liangban tofu skin and edamame, white radish fritter, five-spice lotus root
SECOND
Hollow bing with potato sliver carrot salad, hoisin-glazed smoked tofu, cucumber and leek relish
THIRD
Steamy foil-baked mushroom packet with beancurd skin and Ota tofu, kabocha, enoki, shimeji, king oyster and morel mushroom
FOURTH
Sesame-encrusted pepper 'pork' shaobing with pickled cucumber, nori-yuzu kosho aioli
FIFTH
Snow fungus dessert soup with black sesame tangyuan, goji berry, jujube date, rhubarb and peach resin, osmanthus syrup
All courses are vegan.