Peas & Carrots Amuse

Saturday July 16th was the Vegan Pickle where we served the following:

 

Caipirissima with an amuse bouche of cucumber, mint, peas, carrots

 

Beet and cherry gaspacho

 

Raw shiitake, asparagus, gunpowder pudding, blueberry compote, lovage leaves

 

Romaine , quinoa, fennel, lemon ash oil , Nasturtium Blossoms , and more!

 

[surprise celebration course: watermelon, tomato & pastilla chili sauce, wood sorrel, sea salt, lime zest]

 

Coconut parfait, coffee falafel, Radish Kimchi, thai garnish

 

Traditional Beefsteak “tartare” : pickled cucumber, “egg” , toast

 

Farrotto, corn shoots, corn nuts, india pale ale, garlic scapes

 

Olive oil cocoa cake , avocado puree, peanuts, olive, rum

Done