proud to be vegan
LUNCH
Fresh Berry Summer Salad
Blueberries I Arugula I Frisée I Shaved Fennel I Mint I Toasted Pepitas I Sweet Mustard Vinaigrette
Baked Sweet Potato Fries
Rosemary Ketchup
DINNER
Course 1
Summer Squash Soup
Squash, Zucchini, Red Pepper Sauté I Sourdough Crouton
Course 2
Seasonal Vegetable Garden
Whipped Potato I Balsamic Kale I Roast Heirloom Carrots I Heirloom Cauliflower I Summer Squash I Yellow Bean I Pine Nuts I Cabernet Reduction
Course 3
Double Chocolate Cake
Salted Caramel Mousse I Cacao Powder