Harvest Dinner

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Meal 1

Soups(Required)

Red Kuri squash roasted, diced Macintosh apples, leeks, carrots, white wine, and creole spices seasoned to perfection and garnished with crispy lotus roots. {Gluten-Free}

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Salads(Required)

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Appetizer(Required)

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}.

Entrées(Required)

Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Desserts(Required)

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

Crunchy and moist apple cake with velvety ginger custard sauce and a hint of rum.

Add additional meals (optional)

Select the number of meals that will be added (i.e. if you select 2 additional meals there will be 3 in total)

Meal 2

Soups(Required)

Red Kuri squash roasted, diced Macintosh apples, leeks, carrots, white wine, and creole spices seasoned to perfection and garnished with crispy lotus roots. {Gluten-Free}

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Saleds(Required)

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Appetizer(Required)

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}.

Entrées(Required)

Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Desserts(Required)

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

Crunchy and moist apple cake with velvety ginger custard sauce and a hint of rum.

Meal 3

Soups(Required)

Red Kuri squash roasted, diced Macintosh apples, leeks, carrots, white wine, and creole spices seasoned to perfection and garnished with crispy lotus roots. {Gluten-Free}

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Saleds(Required)

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Appetizer(Required)

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}.

Entrées(Required)

Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Desserts(Required)

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

Crunchy and moist apple cake with velvety ginger custard sauce and a hint of rum.

Meal 4

Soups(Required)

Red Kuri squash roasted, diced Macintosh apples, leeks, carrots, white wine, and creole spices seasoned to perfection and garnished with crispy lotus roots. {Gluten-Free}

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Saleds(Required)

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Appetizer(Required)

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}.

Entrées(Required)

Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Desserts(Required)

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

Crunchy and moist apple cake with velvety ginger custard sauce and a hint of rum.

Meal 5

Soups(Required)

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Saleds(Required)

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Appetizer(Required)

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}.

Entrées(Required)

Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Desserts(Required)

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

Crunchy and moist apple cake with velvety ginger custard sauce and a hint of rum.

Meal 6

Soups(Required)

Red Kuri squash roasted, diced Macintosh apples, leeks, carrots, white wine, and creole spices seasoned to perfection and garnished with crispy lotus roots. {Gluten-Free}

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Saleds(Required)

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Appetizer(Required)

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}.

Entrées(Required)

Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Desserts(Required)

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Meal 7

Soups(Required)

Red Kuri squash roasted, diced Macintosh apples, leeks, carrots, white wine, and creole spices seasoned to perfection and garnished with crispy lotus roots. {Gluten-Free}

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Saleds(Required)

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Appetizer(Required)

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}.

Entrées(Required)

Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Desserts(Required)

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

Crunchy and moist apple cake with velvety ginger custard sauce and a hint of rum.

Meal 8

Soups(Required)

Red Kuri squash roasted, diced Macintosh apples, leeks, carrots, white wine, and creole spices seasoned to perfection and garnished with crispy lotus roots. {Gluten-Free}

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Saleds(Required)

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Appetizer(Required)

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}.

Entrées(Required)

Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Desserts(Required)

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

Crunchy and moist apple cake with velvety ginger custard sauce and a hint of rum.

Meal 9

Soups(Required)

Red Kuri squash roasted, diced Macintosh apples, leeks, carrots, white wine, and creole spices seasoned to perfection and garnished with crispy lotus roots. {Gluten-Free}

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Saleds(Required)

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Appetizer(Required)

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}.

Entrées(Required)

Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Desserts(Required)

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

Crunchy and moist apple cake with velvety ginger custard sauce and a hint of rum.

Meal 10

Soups(Required)

Red Kuri squash roasted, diced Macintosh apples, leeks, carrots, white wine, and creole spices seasoned to perfection and garnished with crispy lotus roots. {Gluten-Free}

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Saleds(Required)

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Appetizer(Required)

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}.

Entrées(Required)

Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Desserts(Required)

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

Crunchy and moist apple cake with velvety ginger custard sauce and a hint of rum.

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Please make note of any food allergies (optional)

16th Annual Vegan Harvest Dinner Menu

First Course: Soups

or

Second Course: Salads

or

Third Course: Appetizers

or

Fourth Course: Entrées

or

Fifth Course: Dessert

or

Harvest Dinner

Meal 1

Meal 2

Meal 3

Meal 4

Meal 5

Meal 6

Meal 7

Meal 8

Meal 9

Meal 10

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