Flair: This is a pasta dish with penne sauteed in butter with onion and arugula. It has an arabiata made from 2010 pinot noir from Columbia Valley, vegatable stock, marinara, Sambal and coconut milk. Underneath the pasta is Ticonderoga beet and on top is Ahi ceviche. This has lime juice, lime zest, minced garlic, minced heirloom pepper, white pepper, salt, grapefruit vinaigrette, sesame oil, and sambal…. I let this marinate for well over an hour. The plate is finished with brown clamshell mushroom that was sauteed in butter and thyme and micro greens.