Enjoy a indulgent, wine-paired dinner made less guilty with vegan and gluten-free options. Each of six courses—created by chef Rachel Kesley—is partnered with a wine from the Pacific Northwest, such as a crispy Brussels sprouts salad tossed with smoky mushrooms and blue cheese served atop grilled Asian pears matched with a 2009 Linen Chardonnay from the Yakima Valley. Fri, times vary.