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Valentine's Day dining event poster for Remedy House featuring 5-course tasting experience on February 14, 2025, at 2014 Main Street, Vancouver, WA. Three seatings available at 4:30 pm, 6:30 pm, and 8:30 pm. Tickets on sale at 3howlsremedyhouse.com. Includes stylized mushroom graphic.

Celebrate Valentine's Day with an unforgettable plant-based experience at 3 Howls Remedy House. Our chefs have crafted a special 5 course tasting menu showcasing the season's finest ingredients, each course a testament to the artistry and depth of plant-forward cuisine.

A gourmet dish featuring fried food and vegetable garnishes plated on a black plate.

FOOD

Menu titled "Remedy House" with a five-course meal offering: 1st Course "Allium" includes cipollini, jasmine, garlic, chive, scallion, leek, pearl onion, dashi. 2nd Course options "Roots" or "Parsnip Gnocchi". 3rd Course options "Mushroom" or "Roasted Cauliflower". 4th Course options "Squash" or "Pasta a la Pesto". 5th Course "Beet Panna Cotta" includes beet panna cotta, gold turmeric crumble, and beet reduction. Allergens noted.

SPIRITS

Menu titled "Spirit Pairings." First Course: Jinn Gin with saffron, Buddha's Hand, starflower, cardamom, Urfa Biber. Second Course: Bananas Foster Vodka with caramelized bananas, brown sugar, Ceylon cinnamon, Madagascar vanilla bean. Third Course: Spiced Rum with Madagascar vanilla bean, clove, Ceylon cinnamon, angelica root, mace blade. Fourth Course: Backbeat Bourbon with cacao nibs, dark dried fruit, toffee, white pepper. Fifth Course: Remedy Pour featuring gentian, clove, maple, coriander.

COCKTAILS

Styled cocktail menu titled "Cocktail Pairings" featuring five courses: 1st Course - Flutters with Blood Orange Vodka, Lemon, Butterfly Pea Simple, Bubbles; 2nd Course - 4 Carrot with Bananas Foster Vodka, Carrot Juice, Poblano Liqueur, Celery Bitters, Lime; 3rd Course - Olive You with Jinn Gin, Aloe Liqueur, Umami Bitters, Olive Bitters; 4th Course - Persephone with Bourbon, Pomegranate Liqueur, Beet Juice, Demerara, Lime, Cherry Bark Vanilla Bitters; 5th Course - Remedy Pour featuring Gentian, Clove, Maple, Coriander.

MEET THE CHEF

Chef Nate Vicknair holding a spoon, text overlay, discusses his culinary philosophy focused on sustainability and creativity.