Vegan Harvest Dinner Menu: Nov 27 – By Reservation Only

Vegan Thanksgiving Dinner

Thursday, November 27: Thanksgiving Day
5-course Prix Fixe Menu with Wine Pairing
$70 per person

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

Bring your friends and family for our 6th 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 $70 with wine pairing.

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


First Course:  Soups

Cream of Parsnip Soup

Parsnip, Macintosh apple, sunchoke, coconut milk and fresh herbs.  Garnished with spiced pumpkin seed granola.  {Gluten-Free / Soy-Free}


Spiced Harvest Stew

Barley, brown rice, bulgar, tomato, cilantro, allspice, shiitake mushroom, black bean, zucchini, carrot and potato.  Garnished with finely chopped chives.  {Soy-Free}

Second Course:  Salads

Grilled Radicchio & Spiced Poached Pear Salad

Grilled radicchio, pears poached in Grand Marnier, Little Gem lettuce and sliced Turkish apricot.  Topped with crisp grit croutons and drizzled with pomegranate balsamic reduction.  {Gluten-Free / Soy-Free}


Baby Beet Salad with Pistachio-Herb Gremolata

Tri-colored roasted baby beets, pickled onions, Borscht coulis, fire-roasted chickpeas and Bibb lettuce.  Served with Pistachio-herb Gremolata.  {Gluten-Free / Soy-Free / Contains Nuts}

Third Course:  Appetizers

Wild Mushroom Crostini

Shiitake mushroom, Oyster mushroom, shallot, garlic, white wine, cherry tomato, lime juice, fresh thyme and parsley.  Served over crispy plantains and drizzled with a truffle oil and Dijon mustard emulsion.


Fancy Baked Potato

Russet potato, caramelized onion, Brussels sprouts, fresh herbs, sesame seeds and roasted red pepper.  Drizzled with cumin-infused Crème Fraiche and charred jalapeño oil.  {Gluten-Free}

Fourth Course:  Entrées

Harvest-Stuffed Baby Bell Peppers

Baby Bell peppers stuffed with butternut squash and cranberry-pecan-wild rice pilaf.  Served over fava bean puree and a red wine beet reduction.  {Gluten-Free / Soy-Free / Contains Nuts}


K-Rat-O Buco

Large pieces of carrot braised in a red wine and mushroom broth with red pearl onions, porcini mushrooms, flat parsley and lemon juice.  Served over sage-celery root puree and accompanied with cranberry-pear-chianti chutney.  {Gluten-Free / Soy-Free}

Fifth Course:  Dessert

Pumpkin Tiramisu


Old-Fashioned Chocolate Pudding Pie

Served with caramel sauce and topped with coconut whipped cream.
{Gluten-Free / Soy-Free / Contains Nuts}

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

*All selected wines are organic / biodynamically farmed with minimal additions of sulphur and are vegan. Grapes are harvested by hand with minimal intervention in the winemaking process. All our wines were curated and direct imported by Mise, a local importer based in Newton, MA.*