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Course 4a - polenta with cheesy sauce
Course 2 - Celeriac with homemade pita
Smoked tofu entree with veggie purée, carrot ribbons and lentil pasta.
Main course: Smoked Tofu taco with cauliflower purée, corn, slaw.
Roasted and pickled veggies in cabbage rolls with crispy kale
Les deux premiers plats froids sont vegetaliens. Les deux premiers pla…
From the spring 2019 brunch menu- the vegan breakfast sandwich (GF)
“From Our Garden” first plate. Carrot and asparagus purées with shiita…
Brunch martini, vegan taste with hummus and pickled enoki, gf blueberr…
Amuse bouche
Course 1 - Vegan ceviche of tempeh
Course 3 - Mushroom tofu
Course 4b - Tomato bread
Course 5 - Cranberry and vegan cream mille-feuille with cranberry foam
Cocktail pairing - vegan bloody bull
Mise en bouche
Service 1 (tempeh tartare)
Service 2 (polenta croquette)
Service 3 (My absolute favourite, warm quinoa, very creamy)
Service 4 (mushroom tortellini)
Service 5 (poached pear and wine ice)
Fried mushroom
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