Plant Based
DINNER EXPERIENCE
I MARINATED BEETS whole grain mustard marinated red and golden baby beets, herbed emulsion, candied walnut crumble, citrus vinaigrette
II THAI CURRY ZUCCHINI SOUP shoyu, black sesame seed, squash blossom, chili oil, lime
III CAULIFLOWER STEAK SUCCOTASH succotash of peas, edamame beans, black eyed peas and asparagus with lemon vinaigrette, fried caper
IV ICE CREAM SUNDAE vanilla oat milk ice cream, strawberry coulis, hot caramel sauce, candied almonds