Separates
Céleri Root Puree. Jalapeño. Crispy Parsnip. Honey Ginger. Port Reduction.   9
Crespella. Goat Cheese. Crêpe. Fennel & Blood Orange Salad. Seasonal Gastrique. 7
Tofu. Baked in Phyllo with Feta. Ginger Honey. Sauce Anise. 6
*Quinoa. Black Currant. Black Balsamic Reduction. Toast. 8
*Banana Squash Soup. Black Lemon Powder. Cayenne.                                                                                  4/ 6


 Garde Manger (Cold Food)
*House Green Salad. Citrus Segments. Kaiware. Kalamansi Emulsion. Baguette.       9
*3 Green Salad. Butter Lettuce. Mâche. Watercress. Zucchini. Egg. Focaccia. 8
*Blinis. Tofu. Celery. Cranberry. Chestnut Honey. 9
*Spinach Salad. Shaved Fennel. Asiago. French Baguette. Lemon Thyme Vinaigrette. 7


Plats de Résistance
*Chitarra Pasta. Marjoram. Fennel. Bread Crumbs. Shaved Asiago. 23
*Tofu. Zucchini Risotto. Mushrooms. Lavash. Truffle Oil. Mushroom Sauce. 24
*Lentil du Puy. Carrot Vichy. Fennel. Leeks. 22
*Tofu & Anjou Pear. Flax Seed Crust. Rissolé Pototoes. Sauce Montepulciano25


Sweets/Cheese
Fromage. Three cheese. Fruit. Baguette. 11
Brownie. Meringue. Vanilla Ice cream. Chocolate sauce. 7
Ice Cream Trio. House-Made Selection of Seasonal Flavors. 6
Espresso Crème Brûlée. Pistachio Brittle. 7



3   Course      Paired With               7 Course               Paired With
                               Wine                                                             Wine                                                                                                  

    $47                     $56                               $65                          $79


*Vegan Option Available Upon Request


All ingredients are organic whenever possible.
All items are made in house whenever possible.
We support local farmers.
Farmers: Dan Jackson, Quillisascut, Green Wave, Small Planet, Bigelow Gulch, Crown Foods.
Executive Chef Jeremy L. Hansen. Sous Chef Adam Shove, Pastry Chef Nicole Redinger.
www.SantéSpokane.com       509.315.4613