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Winter Harvest: A Vegan Dinner

February 06, 2020 06:00 PM


$79/pp (excludes tax & gratuity)

Menu items are subject to change, but are listed below for your reference and planning purposes. 


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


Carrot & Turmeric Soup
roasted garbanzo beans

Wine: Cataldi Madonna, Cerasuolo d’Abruzzo – Italy


Beet Gemelli
artichoke hearts, charred tomato, celeriac pesto, kite hill ricotta

Wine: Domaine de la Campanette, Touraine – France

Wine: Arnaud LambertClos Mazurique, Saumur – France


Moroccan Tagine
squash, root vegetables, beans, preserved lemon, green olives

Wine: 2015 Leuta Merlot0.618, Cortona – Italy


Chocolate Spelt Cake
coconut cream, candied beets, hibiscus & rose sauce

Wine: Domaine la Tour Vieille, Banyuls - France

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