Plant Based DINNER EXPERIENCE
I
SUMMER SUCCOTASH
corn and leek puree, summer succotash of charred corn, edamame and butterbeans
II
BABY ROMAINE
pickled shallot, peas, spiced sunflower seeds, citrus vinaigrette
III
MUSHROOM & LEEK RAVIOLI savory mushroom brodo, fried mushrooms, chives
IV
ICE CREAM SUNDAE
vanilla macadamia milk ice cream, apricot preserves, hot caramel sauce, smoked almonds