Summer Vegan Menu
Tray passed
Zucchini blossoms tempura – cashew “cheese” – blackened tomato salsa – cilantro
Shiitake Ginger Seitan Dumplings – Soy Lime Dipping Sauce
Potato and English Pea Filo Samosas
Served Courses
Avocado and Cucumber Soup – Fresh Corn – Crispy Leek
Grilled Black Plum Salad – Radicchio – Butter Lettuce – Serrano – Lime Vin
Hand Made Rustic Tagliatelle – Basil “ricotta” – Zucchini Ribbons – Mint Pesto
“Chicken” Scallopini – Heirloom Tomatoes – Olives – Black Garlic
Grilled Baby Eggplant – Rosemary Oil
Chickpea Polenta Cake
Strawberry Rhubarb Tartlettes – Bourbon Peach “Ice Cream”
On Monday I had the fortune of preparing a Passover meal for some of our favorite clients. I always love challenging myself with new cuisines and many or these staple Jewish dishes were things I had never made and some never heard of. The menu consisted of Charoset, Gifilte fish, freshly grated horseradish, matzo ball soup, rack of lamb with minted gremalata, butternut squash puree, braised black lentils and roasted asparagus / fingerling potatoes. Dessert was a chocolate chestnut torte with minted berry salad and coconut macaroons filled with caramel.