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