Vegan Harvest Dinner: Nov 23 – By Reservation Only

Vegan Thanksgiving

Thursday, November 23: Thanksgiving Day
5-course Prix Fixe Menu with Wine Pairing
$80 per person

Seating Times:  12-2 PM, 2-4 PM, 4-6 PM, 6-8 PM

Bring your friends and family for our 9th Annual Harvest Dinner, a 5-course, prix fixe vegan harvest dinner, complete with wine pairing. You will be able to choose one of two options for each course. This is a reservation-only event, so call (617) 972-9188 to book your reservation! The cost will be $80 per person with wine pairing ($55 without wine pairing).

Call (617) 972-9188 to book a reservation
for our Vegan Harvest Dinner Table!

First Course: Soups

Moringa Soup

Moringa stalk, taro root, fennel & cumin seeds, curry leaf and Thai chili. Finished with crushed black pepper and a lime wedge. {Gluten-Free / Soy-Free}

OR

Pear-Shallot-Red Curry Squash Bisque

A creamy bisque seasoned with thyme, balsamic vinegar and a touch of maple syrup. Garnished with walnut parsley gremolata and crispy shiitake mushroom chips. {Gluten-Free / Soy-Free / Contains Nuts}

Second Course: Salads 

Grilled Artichoke and Radicchio Salad

Baby Chioggia beets, grilled artichoke stem, radicchio, poached gala apples and rainbow micro greens. Tossed with pistachio vinaigrette and garnished with roasted crispy chickpeas. {Gluten-Free / Soy-Free / Contains Nuts}

OR

Harvest Salad

Red leaf lettuce, frisée and mâche greens tossed with sherry vinaigrette. Topped with persimmons, shaved fennel, nasturtium leaf, daikon radish, blood orange, dates and toasted pumpkin seeds. {Gluten-Free / Soy-Free}

Third Course: Appetizers

Pulled Jackfruit Canapés

Fresh-made corn pupusa topped with a mixture of green jackfruit, serrano chili, ginger, garlic, garam masala, toasted almonds, tamarind, chili powder and turmeric. Drizzled with ancho chili reduction and garnished with fresh cilantro and crispy potato noodles. {Gluten-Free / Soy-Free / Contains Nuts}

OR

Beet Bruschetta with Garlic-Wilted Beet Greens

Pickled red and golden beets roasted to perfection, layered with sunflower ricotta cheese, garlicky beet greens and topped with maitake mushroom ragout. Drizzled with an aged balsamic reduction and white chive-infused truffle oil. {Gluten-Free}

Fourth Course: Entrées

Fig-Mustard Chou-Fleur Steak

Fig-mustard marinated cauliflower steak, grilled to perfection. Served over smoked pepper sauce and a mint-lime-beluga lentil mixture. Accompanied with Moroccan-spiced baby carrots and a dash of Israeli Schug.
{Gluten-Free / Soy-Free}

OR

Apple Cider Braised Japanese Eggplant

Togarashi-seasoned Japanese eggplant and a blend of roasted vegetables (carrot, leeks, fennel and cremini mushrooms) braised with apple cider. Served over butternut squash puree and brown gravy. Accompanied with charred pearl onions. {Gluten-Free}

Fifth Course: Dessert

Maple Apple Upside-Down Cake

Drizzled with caramel sauce, topped with whipped cream and garnished with fresh berries.

OR

Ginger Coconut Squash Tart with Pecan Oat Crust

Topped with coconut cashew cream.
{Gluten-Free / Contains Nuts}

 

*Before placing your order, please inform your server if a person in your party has a food allergy.*