Your Official Taste of Halloween

Reception Winery Partners

Our winery partners are bringing bottles worthy of the occasion. Sample exceptional wines, meet the people behind every pour, and discover your next favorite vintage as you wander The Cellar After Dark. Just be careful—you may leave with a new favorite, and your current wine rack might start feeling a little haunted.

Cairdeas Winery

Dalset Wines

Descendant Cellars

Republic of Cider

 

 

Latta Wines

Michael Florentino Cellars

Nota Bene Cellars

 

 

Rotie Cellars

 

 

Reception Catering Partners

Reception Caterers

Come hungry. Our Reception Caterers will be serving an irresistible collection of chef-crafted small bites designed to keep you coming back for just one more taste. From savory creations to indulgent treats, each bite showcases the creativity and hospitality of some of the region's outstanding culinary partners. They're the kind of bites that might make Dracula himself jealous—though we can't promise he'll get an invitation. Pair them with a glass from The Cellar After Dark, mingle with fellow guests, and let your evening begin deliciously.

Cocoa Legato

The Brown Girl Cooks

The Hall Group

Imperia Lake Union

K Catering

Macadons

Madres Kitchen

Orrapin Thai

SEAShucked

Stackhaus

Taste of the Caribbean

EQUALUX 2026

Dinner Menu

All EQUALUX guests will enjoy

Need visuals? Find Them Here.

Starter

Beef Starter

“Butcher’s Block”

Cider-Braised Pork Belly
Sunchoke mousseline and apple mostarda. (GF, NF)

or

Fish & Vegan Starter

“Toadstool Delight”

Roasted Delicata and Mushroom Tart
Sage and toasted pumpkin seed gremolata. (V, GF, NF)

Salad Course

“The Queen’s Apple”

Baby Kale and Charred Brassicas
Honeycrisp apple, pickled mustard seed, and crispy quinoa. (V, GF, NF)

Choice of Entrée

“Werewolf’s Last Meal”

Pan-Seared Tenderloin Medallion
Chive-whipped Yukon potatoes, roasted baby carrots, maitake mushrooms, and pink peppercorn cranberry gastrique. (GF)

“Mermaid Song”

Pacific Halibut
Parsley-sorrel pistou, autumn succotash of delicata squash, Brussels sprout leaves, and leeks with mustard-apple cider butter. (GF)

“Grave Digger”

Sear-Pressed Maitake
Sunchoke with white bean purée, crispy wild rice, roasted broccolini, and huckleberry-juniper gastrique. (V, GF, DF, NF)

Alternating Desserts

“Witch’s Glass”

Vanilla Panna Cotta
Spiced cider and fennel. (GF, NF)

or

“Haunted Forest”

Chocolate Mousse
Buckwheat, black tea, cherry, and crème fraîche. (GF, NF)

Dietary Key

V – Vegetarian   |   GF – Gluten Free   |   DF – Dairy Free   |   NF – Nut Free