Vegetarian

Starters

Beet Lavash Crackers, Pickled Cabbage, and Fried Carrot

Compressed Cucumber Cups, Whipped Goat Cheese, and Fresh Herbs

Compressed Watermelon, Togerashi Seasoning, Pickled Mustard Seeds

First Course

Roasted Acorn Squash Bisque, House Made Garlic Croutons, Clove

Infused Yogurt, and Garlic Olive Oil

Roasted Beet Salad, Fried Beets, Shaved Beets, Crushed Hazelnuts,

Whipped Goat Cheese, and a Champagne Vinaigrette

Main Course

Roasted Portobello Mushroom, Sunchoke Puree, Roasted Vadouvan Carrots,

Butter Braised Radishes, and a Roasted Red Pepper Emulsion

Smoked Beet Wellington, Sautéed Spinach, Mushroom Duxelle,

Garlic Whipped Potatoes, Roasted Asparagus, and

a Red Wine Beet Bordelaise Sauce

Herbed Quinoa Salad Stuffed Bell Peppers, Shredded Carrots, Snap Peas,

Home Made Rosemary Pasta, Cubed Feta and a

Smoked Tomato Sauce

Dessert

Olive Oil Sicilian Gelato, Angel Food Cake Squares,

Raspberry Gastrique, and Fried Basil

White Chocolate Mousse, Toasted Pine Nuts,

Macerated Berries, Fennel Fronds,

with a Madeleine Cookie

I have worked in Vegan and Vegetarian Restaurants throughout my career and what I have found is that it’s challenging. To treat a vegetable with as much respect as a grade A cut of meat is an absolute art form. Throughout my culinary journey I found a new love of vegetables and a challenge to present them with integrity to help me grow as a chef. This Menu can be altered to meet any dietary needs or restrictions and it still holds true with beautiful flavors and presentation.