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