Feel good about dinner tonight.
Amuse Bouche - Pickled Persimmons and Cranberries: Tangy, sweet, and spicy
1st Course - Beet Carpaccio : Red beets thinly sliced. Topped with shaved pears, watercress, and a home made vinaigrette. Very festive dish!
2nd Course - Delicata Squash Stuffed with White Beans, Purple Kale, and Red Quinoa. A plate full of color that will leave you stuffed not the squash.
Dessert - Chocolate "Pudding" : Roasted acorn squash, cacao powder and coconut flour, of course sweetened with honey and stevia. Topped with a beautiful crumble made from sunflower seeds! As always, no processed sugar!
This weeks menu is $33.00 a seat - cash preferred. Booze is not included. B.Y.O.B
Chef suggests a Pinot Noir or Chardonnay
This week is completely vegan. It is dairy, soy, nut, and gluten free.
Every weeks menu is prixe fixe based on ingredients used.