Winter Harvest: A Vegan Dinner
February 06, 2020 06:00 PM
SOLD OUT
$79/pp (excludes tax & gratuity)
Menu items are subject to change, but are listed below for your reference and planning purposes.
FIRST
Assorted Hors D’oeuvres
castelvetrano olive, nepitella & chili flake
flatbread, fava bean, cucumber, burrata, balsamic
beet, persimmon & tofu endive cups, pistachio purée
caramelized hearts of palm with purple basil cane vinaigrette
Wine: NV Domaine Gracieux Chevalier Brut, Crémant de Bourgogne - France
SECOND
Carrot & Turmeric Soup
roasted garbanzo beans
Wine: Cataldi Madonna, Cerasuolo d’Abruzzo – Italy
THIRD
Beet Gemelli
artichoke hearts, charred tomato, celeriac pesto, kite hill ricotta
Wine: Domaine de la Campanette, Touraine – France
Wine: Arnaud LambertClos Mazurique, Saumur – France
FOURTH
Moroccan Tagine
squash, root vegetables, beans, preserved lemon, green olives
Wine: 2015 Leuta Merlot0.618, Cortona – Italy
FIFTH
Chocolate Spelt Cake
coconut cream, candied beets, hibiscus & rose sauce
Wine: Domaine la Tour Vieille, Banyuls - France
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