Vegetarian Menu

Breads & Rolls

Served with Vermont Cultured Butter

  • Olive and Herb Country Bread
  • Stone Milled Oat & Maple Bread

First Experience

Woodland Mushroom Dumpling

  • Charred Cauliflower – Farro Risotto – Butter Beans – Asparagus - Fennel Sprouts, Roasted Tomato
  • Cilantro Oil - Porcini Miso Broth

Second Experience

Carpaccio of Forono Beets

  • Red Kuri Squash Ricotta, Quinoa Pate Brisee, Micro Mustard Greens, Avocado,
  • Shaved Sheep’s Cheese, Cumin Pecan Crumble, Balsamic Cipolini Onions
  • Lemon-Tahini Dressing

Third Experience

Cremont

  • Salted Marcona Almond, Orange Blossom Honey,  Black Fig Preserve, Bourbon Maple
  • Imperial Pumpkin Ale “Spent” Lavash

Fourth Experience

Piquante-Cocoa Crusted Seitan

  • Peruvian Potato Flan, Grilled Red Endive – Roasted Leachy Nut & Sweet Potato,
  • Creamed Arugula, Yellow Carrot Puree, Chili Oil, Crisp Leek

Fifth Experience

Guanaja Chocolate Mousse

  • Banana Bourbon Cake, Salted Goat Milk Caramel Cream, Praline  
  • White Chocolate Cremoso, Pink Guava Semi-Freddo, Port Wine Plum Syrup