March Vegan Dinner
HORS D’OEUVRES
Cucumber cup with kelp-cured tofu and vegan caviar
Beet tartare with pickled ramps & mustard seeds, “Whipped cream”, toast
APPETIZER
Late winter salad with pistachio-spring onion puree
Fennel, cara cara orange, spicy microgreens, pea shoots, radish, carrots, pine nuts & cider vinaigrette
DINNER
Red lentils with coconut milk & lime
Zakkoku Haiga rice with zuki beans, black rice, amaranth, flax seeds, millet, quinoa, and sesame seeds
DESSERT
Poached pears with white wine, lemon grass & sweet toasted almond brittle
