Sample Menu - Vegan/Vegetarian
A playful meal with an air of mystery.
The Seasonal Sample Menu below is fine dining that not only satiates, but entertains the eater engaging their mind and senses through an interactive experience. The Celebrated Vegan/Vegetarian Chef combines a fundamental knowledge of plant-based food and flavor with the worlds of Molecular Gastronomy and Make-Believe, resulting in an evening of haute cuisine dishes that take on a magic of their own.
Welcome Cocktail
Sparkling Cucumber Vodka Lemonade served in a spoon small edible alcoholic, carbonated sphere.
Amuse Bouche
Tartare and Caviar
Watermelon Steak Tartare and Balsamic Vinegar Caviar, served on a cucumber canapé
Course 1
Edible Organic Garden
Beet Carpaccio Sous Vide, Roasted Baby Beets, Edible Soil, Corn Pebbles, Mustard Seed Caviar, Snap Peas, Carrot Orange Spheres, Smokey Corn Spheres, Cucumber Dill Jelly, Lemon Crème Fraiche, Dill Sprigs, Seasonal Greens, Edible Flowers
Course 2
Instant Noodle Soup
Japanese Kombu Dashi Soup, Mushroom, Seaweed, Dry Red Miso Flakes, Tamari Caviar, and a Squeeze Bottle of Instant Noodle Cream. Guests squeeze the noodle base in to their soup thus ‘cooking’ their own noodles, then add the rest of the ingredients to finish the dish.
Main Course
The Mystery Dish Risotto
Curried Cauliflower Risotto, Mushroom Steak, Sweet Pea Clusters, Roasted Cherry Tomato, Roasted Baby Carrot, Garlic Asparagus, Microgreens
Dessert
Illusions – Warm Ice Cream
Warm Cream Cheese’s “Ice Cream,” Chocolate Sauce, Raspberry Jelly, Carbonated Cherry Infused Berries, Toasted Almond Dust, Graham Crumbles, Cinnamon Tuille
Passed Appetizers
Spanish Style Chilled Tomato & Cucumber Gazpacho Shooters served with Herbed Croutons
Tuscan Style Roasted Red Pepper and White Bean Tapenade on a Mini Crostini Topped with Arugula
Mini Phyllo Tarts with Cream Cheese, Spinach & Artichoke Filling Topped with Tomato Caviar
Caramelized Onion Tart With Creme Fraiche
Course 1
Caramelized Yam, Savory Poached Pear, Burnt Grape, Cardamom Coconut Cream,
Curried Red Wine Reduction
Scent Paring: Cade / Hinoki / Lavender
A subtly burnt juniper and hinoki wood blend, softened with high elevation lavender.
Course 2
Indian Summer Caprese Salad – Baby Heirloom Tomato, Watermelon, Mozzarella Spheres, Walnut Pesto Dressing, Local Olive Oil, Balsamic
Scent Paring: Lemongrass / Paradisamide
A blend of bright bitter lemongrass with guava and rhubarb.
Main Course
Otoño de Verano Tamal – Millet Tamale, Fall Pumpkin, Chili, Green Pistachio Mole, Quince Black Beans, Avocado Cream, Crema, Pomegranate Pico de Gallo, Corn Flake
Scent Paring: Cumin / Cilantro / Triplal
A bold aromatic cumin complemented with a fresh, green, leafy cilantro.
Dessert Course
Ginger Peach Ice Cream, Brown Sugar Crumble and Sugar Glass
Scent Pairing: Methyl Cycle Pentenolone / Dewfruit
A sweet caramelized maple and coffee blend, with a surprising melon undertone.