NYE Vegan Feast at Moonlight Vulture!!! Bar Seating
In-PersonLogan Square-Avondale, Chicago
SOLD OUT
$45.00
Restaurant
BYOW
Intimate (2-4 Guests)
vegetarian, vegan
Gluten Free, Vegan, Vegetarian
In-Person
As far as I know, there's never been a decadent pre-fixe vegan dinner in Chicago for New Years Eve... So we've teamed up with Adam and Alan at Moonlight Vulture, as well as pastry chef, photographer, and cookbook author Kelly Peloza to bring you an epic NYE dinner! We'll serve you 5 courses, with 2 different options for each course. Bring a friend, or a group, and try it all!
You can decide what you'd like to order when you come to dinner. We're excited to ring in the New Year with you!
Menu detail
Arancini di Riso OR Sunchoke Salad
Appetizer
We fill the arancinis with our housemade mozzarella, fry it in bread crumbs, serve it over a rich tomato sauce, and top it with a generous grating of our almond parmesan.
For the sunchoke salad (GF), we roast sliced sunchokes, and serve them with smoked apples, whipped cultured cashews, rosemary oil and sorrel.
French Onion OR Parsnip Apple Soup
Small Plate
For our French onion soup, we caramelize onions for 8 hours, deglaze them with Champagne, and serve it with our rich vegan stock infused with herbs. Then we top it with our toasted homemade bread with melted cashew cheddar over the top.
(GF if you leave off the bread)
The parsnip-apple soup is a rich, velvety soup infused with rosemary, cultured cashew cream, and topped with chives.
(GF)
Roasted Squash Salad OR Smoked Beet Caprese
Small Plate
For the roasted squash salad, we'll glaze butternut squash with pomegranate, and serve it with sweet and bitter greens, pomegranate seeds, toasted pumpkin seeds, and dust it with sesame 'snow.' (GF)
Our smoked beet caprese layers applewood smoked beets with our housemade cultured cashew mozzarella and basil, then we drizzle some bright green olive oil over it, balsamic reduction, and a sprinkling of course sea salt.
Bucatini with Truffle Mushroom Ragout OR Chicken Fried Smoked Tempeh with Brussels and Potatoes
Entree
The bucatini will be tossed with a rich, truffle-infused mushroom ragout, and topped with parsley, chives, and a grating of our housemade almond parmesan.
For the 'chicken-fried' smoked tempeh, we'll mesquite smoke tempeh, and fry it in a well seasoned batter until crisp. We'll serve them with horseradish mashed potatoes, seared Brussels sprouts, and top it with a rich mushroom stock gravy. (GF)
Champagne Mousse Petit Fours OR Assorted Truffle Plate
Dessert
Choose between pastry chef Kelly Peloza's Champagne Mousse Petit Fours...
OR
Kelly's assorted truffles. She's been known to make such excellent seasonal flavors as vegan eggnog, red wine, champagne, and peppermint. (GF)
NYE Vegan Feast at Moonlight Vulture!!! Bar Seating
In-PersonLogan Square-Avondale, Chicago