Return to Fall Vegan Dinner

Mission, San Francisco


Banquet (20+ Guests)
vegetarian, vegan
Organic, Vegan, Vegetarian
Even in San Francisco, seasons change (a little), and we're happy to reflect the seasonal fall produce! First is buckwheat blini with our housemade creme fraiche and kelp caviar. A roasted and koji marinated carrot dish will follow, paired with shelling peas, a pea mousse, and a touch of harissa spice. Then we'll serve you an elegant potato leek soup with black truffle cream. For your entree will be our Moroccan sous-vide artichoke. Chocolate cake with pear, balsamic, and mint powder to finish

Menu detail

Blini with Cashew Creme Fraiche and Kelp Caviar
We'll make a yukon gold and buckwheat blini, topped with our cashew creme fraiche, and a bit of kelp caviar and dill
Carrots and Peas
Small Plate
Shelling peas, fava beans, koji-cured carrots, pea mousse, with harissa spice and sauce. Doused with fresh herbs. A grown up, composed version of your childhood staple. We'll be your lunch lady.
Potato Leek Soup with Truffle Cream
Small Plate
We'll make a classic, comforting potato and leek soup, and top it off with fresh herbs and truffle cream. Simple and elegant.
Whole Sous-Vide Artichoke
Whole artichoke trimmed of its tough parts, and cooked sous-vide in a rich seasoned broth until tender. Served with smoked lentils, bulgur, whole roasted cauliflower, parsley, preserved lemon and saffron aioli. This is whole vegetable cookery at its finest.
Chocolate Almond Cake with Pear, Balsamic, and Mint Snow
We'll make a rich, moist chocolate almond cake, which we'll serve with fresh d'anjou pear, balsamic vinegar reduction, and sprinkle with mint snow.

Return to Fall Vegan Dinner

Mission, San Francisco
(Exact Address will be shared upon purchase.)