Boards of variety 25.
An assortment of soft and hard vegan cheeses accompanied by seasonal compote, candied nuts and house made crackers.
A hearty and diverse collection includes stuffed, sautéed, roasted, and marinated mushrooms.
Derived from beans, seeds, nuts, and vegetables, a selection of seasonal plant-based pâtés deliver extraordinary flavor in an innovative way.
Beet & Farmers Cheese
Mixed greens, citrus segments, pickled and roasted beets, farmers cheese, toasted pistachios with a balsamic vinaigrette.
Chopped kale greens are tossed with tomatoes, red onion, and a creamy red wine vinaigrette, topped with white miso paste glazed croutons and roasted hazelnuts.
Arugula & Herbs
Grilled potato served with fresh green peas, pecans and dijon hemp vinaigrette come together to heighten fresh herbs and mellow the bite of fresh arugula.
Seared eggplant is accompanied by a parsnip potato puree, and roasted asparagus, finished with a deep and glossy red wine demi-glace, topped with crispy roasted shallots and dusted with fresh horseradish.
A slow braised medley of calico carrots, sweet potato, onion and saffron beurre blanc is graced with chimichurri sauce and served over smoked cheddar grits with summer beans.
Italian Sausage & Fennel
Roasted fennel and grilled Italian sausage made from walnuts and white beans, are nestled upon a fresh tomato sauce.
A steamed, then roasted, split artichoke sits upon a bed of white wine risotto. A dollop of walnut, parsley, and mint pesto and a drizzle of lemon-garlic glaze finishes the dish.
The Darkest Chocolate Cake
Perfect balance of density, light, and moisture, layered with raspberry jam, fresh raspberry, and lime zest, lovingly encased in chocolate ganache.
Seasonal fruit cradled by a rustic crust and drizzled with miso caramel sauce.
A modern twist on traditional brûlée.
Milk & Cookies
An oversized and overloaded cookie, served with a glass of ice cold milk: a vision of home.