On Sunday, May 18, Chef Michael and the How to Cook a Wolf team welcome James and Poppie Mantone of Syncline Wine Cellars for an intimate wine dinner. The Mantones will share new white and rosé spring releases and older red vintages alongside Gifford’s outstanding seasonal creations.

Menu

Kusshi Oysters
Salmon Roe, Meyer Lemon, Granita
NV Scintillation Brut Rosé

--

Hamachi Crudo
Fresno Chili, Fennel, Radish

Salt Roasted Beets
Endive, Rhubarb, Pistachio
2013 Rosé

--

Campanelle
Asparagus, Dungeness Crab, Chervil
2013 Grüner Veltliner

--

Quileute River King Salmon 
Morels and Peas
2012 Pinot Noir

--

Braised Rabbit Leg
Roasted Potato and Asparagus
2011 Mourvèdre

--

Grapefruit Sorbetto 
Fennel Shortbread Cookie

Dinner begins at 6:30pm and cost is $95/person. Seating is very limited and reservations are required. For reservations, please call 206.838.8090.