Spring Wine Dinner!! A four course Plant based menu including wine pairings with local live music!!
Four course wine and dining experience with host Chef Adam Gilbert and Sommelier Danny Matsushita!!
The four course Plant based menu will excite your taste buds and minds alike! Here is the menu!
1st course:
Beet tar tar with crostini with cilantro and lemon pearls
2nd course:
Smoked carrot gravlax on pumpernickel with dill
3rd course:
Grilled eggplant with hummus, lentils rolled and pumpkin puree and red pepper coulis
4th course:
Champaign poached pear dipped in chocolate with toasted almonds and strawberry coulis
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