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Dinner
Starters:
– Smoked Caprese Salad (V, NCGI): Mozzarella, heritage tomato, crispy basil, and basil oil.
– Grilled Asparagus & Pickled Cucumber (VG, NCGI): Miso-sesame dressing, avocado mousse, and crispy rice paper.
Main (Family Style):
– The Garden Wellington (VG): A summer medley of charred Mediterranean vegetables, artisanal pumpkin seed pesto, and herbed white bean purée in a pastry crust. Served with crispy roasted potatoes, seasonal vegetables, and a rich thyme vegan jus.
Desserts:
– Lemon Meringue Pie (V): Served with Chantilly cream.
– Vegan Chocolate & Cardamom Mousse (VG, NCGI): Raspberry coulis and dark chocolate cremeux cream.