Plant Based Tasting Menu

First

Roasted Rainbow Carrots

Shaved Fennel, Hazelnut ‘Cheese’

Toasted Pumpkin Seeds

Sorghum Syrup (V)


Second

Root Vegetable Ratatouille

Tomato, Garlic, Extra Virgin Olive Oil

 

Third

Sage and Brown Butter Gnocchi

Smoked Leeks,

Braised Chestnuts,

Sherry


or

White Bean Stew

Lacinato Kale, Rainbow Cauliflower,

Mushroom Broth, Pistachio Oil (V)

 

Fourth

Flourless Chocolate Cake

Grand Marnier, Hazelnut,

Earl-Gray Ice Cream

or

Persimmon Tarte

Variations of Persimmons,

Pecan Praline (V)

4 Courses | 57

Wine Pairing + 37

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