Come and enjoy a night out with a four course, fall-inspired vegan dinner prepared by TILL Kitchen Executive Chef Ben Hoffer. Wine pairings will be provided from Republic National.
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Salt Roasted Root Vegetable Salad
Fava Bean Hummus ~ Vegetable Chips ~ Popping Sorghum ~ Salt Roasted Roots – Tomato Vinegar
Coconut Carrot Ginger Soup
Carrot Chips ~ Candied Ginger Powder – Almond Carrot Top Vegan Pesto
Hazelnut Soffritto Tagliatelle
Hazelnut Confit of Wild Mushroom ~ Roasted Soffritto ~ Saffron Cashew “Sour Cream”
Braised Pear Tart
Vegan Pie Crust ~ Autumn Spice Braised Pear ~ Local Coffee Coconut Milk Ice Cream