Plant Based Menu
Appetizers
WARM RATAOUILLE TARTLET
Fire Roasted Squash, Eggplant & Peppers, Stracciatella "A La Minute", Holy Basil Pesto, Sherry Shallot Vinaigrette, 25 Year Balsamic
TRUFFLED TURNIPS
Spring Turnips Baked in Puff Pastry, Sliced Black Truffle, Arrowhead Spinach, Parsnip Mousseline
HEARTS OF PALM
Olive Oil Poached Tomato, Avocado, Grilled Artichoke Hearts, Lemon Citronette & Micro Herbs
CILIEGINE
Heirloom Confetti Tomato, English Cucumber, Clear Gazpacho Gelée, Micro Basil, 20 Year Balsamic
Entrées
SPRING HARVEST TAGINE
Seasonal and Delicately Prepared Vegetables, Szechuan Tofu, Forbidden Rice, Turmeric Garbanzo Beans, Coconut Essence, Pomegranate
GEMELLI PRIMAVERA
Cornucopia of NJ Farm’s Spring Harvest Baby Vegetables, Roasted Garlic, Elderflower, White Wine, Parmigiano Reggiano
PAGLIA E FIENO
“STRAW & HAY*
Semolina and Spinach Tagliatelle, Asparagus, Roasted Porcini, Pickled Ramps, Fried Shallots