Vegetables

Question 1

Charred Cauliflower

V, GF

Answer 1

Roasted green and white cauliflower tossed with harissa tahini, dates, roasted pistachios, mint, and dill.Harissa Tahini - Tahini (sesame seed) paste, garlic, lemon juice, kosher salt,

harissa paste, sherry vinegar.

Mark with share plates and a spoon, if guests are sharing.

Common Allergies: Tree Nuts, Garlic

Harissa is a spicy, aromatic Chile paste widely used in North African and Middle Eastern cooking.

Question 2

Chioggia Beet Bruschetta

V

Answer 2

Roasted chioggia & golden beets served on toasted seeded grain bread, spread with vegan almond ricotta, garnished with marcona almonds, arugula, puffed amaranth, dried pomegranate seeds and drizzled with pomegranate molasses.

• *Almond Ricotta** - Soaked almonds, extra virgin olive oil, kosher salt.
• *Lemon Vinaigrette (marinade) - Shallots, kosher salt, lemon juice, rice wine vinegar, brown rice syrup, lemon oil, grapeseed oil.Pomegranate Molasses**

Mark with share plates if guests are sharing.

Common Allergies: Almonds, Wheat, Onion

We use “Dave’s Killer Bread” which is organic and GMO-free.

We make the almond ricotta in house, it is 100% vegan.

Amaranth is a GF ancient grain, similar to rice.

Question 3

Roasted Brussels Sprouts

V, GF

Answer 3

Roasted brussels sprouts, roasted Jerusalem artichokes tossed in a golden raisin gremolata, topped with toasted hazelnuts, extra virgin olive oil, and a pinch of aleppo pepper and mint.

Golden Raisin Gremolata - Shallots, Golden raisins, kosher salt, lemon zest, lemon juice, yuzu juice, exta virgin olive oil, grapeseed oil.

Mark with share plates and a spoon, if guests are sharing.

Common Allergies:Tree Nuts, Onion

Gremolata is traditionally a chopped herb condiment (like a relish) with lemon zest and olive oil.

Aleppo pepper is a robust spice that comes from the Aleppo region in Syria. It has a subtle, smoky earthiness to it with a raisin-like scent and moderate heat level.

Question 4

Farmers Market Crudité

Veg

Answer 4

A mix of raw and lightly blanched vegetables served on ice and rotated seasonally, served with tzatziki and black olive dip on the side. Some common vegetables used are: romaine lettuce, heirloom carrots, Persian cucumbers, cauliflower, pole beans.

Tzatziki Sauce - Dill, scallion, jalapeno, garlic, mayo, yogurt, lemon juice, kosher salt, black pepper.

Black Olive Sauce-Whole grain mustard, Kalamata olives, lemon juice, red wine vinegar, Worcestershire, garlic, grana padano, grapeseed oil, black pepper, kosher salt.

Mark with share plates and a 2 spoons for the dipping sauces if guests are sharing.

V:by omitting the dipping saucess.

GF: by omitting the Black Olive Sauce.

Common Allergies: Dairy, Eggs, Garlic, Onion

Serves 2-4 people.

An heirloom vegetable is produced from the original seed, pre-date 1950.