Harvest Dinner

16th Annual Vegan Harvest Dinner Menu

5-course Prix Fixe Menu with Wine Pairing - $90 per person

Seating Times: 12 – 1.30pm, 2 – 3.30pm, 4 – 5.30pm & 6 – 7.30 pm

**To order your Harvest Dinner to go, please scroll down to fill out our take out order form below. Pickup will be available from 10:00 am - 12:00 pm on Thanksgiving morning. Takeout orders will close on Tuesday, November 26. **

First Course: Soups

Creole-Spiced Red Kuri squash with Macintosh Apple

Red Kuri squash roasted, diced Macintosh apples, leeks, carrots, white wine, and creole spices seasoned to perfection and garnished with crispy lotus roots. {Gluten-Free}

OR

Roasted Vegetables with Spiced Turmeric Broth

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Second Course: Salads

Roasted Fennel with Dukkah Baby Carrots

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

OR

Poached Pears with Mixed Spicy Baby Greens

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Third Course: Appetizers

Beet Dauphinoise

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

OR

Gunpowder Kale & Sago Tikki

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}

Fourth Course: Entrées

Beet Dauphinoise

Caramelized Parsnip with Miso-Pumpkin seed sauce & Pickled Pears Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

OR

Maitake Mushrooms with Leek Confit & Green Garlic Oil

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Fifth Course: Dessert

Maple Bourbon Pumpkin Crème Brulé

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

OR

French Apple Cake with Maple Ginger Custard Sauce.

Crunchy and moist apple cake with velvety ginger custard sauce and a hint of rum.

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

**Takeout Order Form — Please note - this is for takeout only. **

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Meal {{$index + 1}}

Red Kuri squash roasted, diced Macintosh apples, leeks, carrots, white wine, and creole spices seasoned to perfection and garnished with crispy lotus roots. {Gluten-Free}

Parsnip, carrots, Celeriac, roasted, and served over turmeric and ginger broth spiced enough to balance the palate, topped with forbidden rice and cracked mustard seed. {Gluten-Free / Soy-Free}

Grilled Fennel braised in apple cider, and star anise, Grapefruit and Naval Orange segments, dukkah glaze baby carrots, lemon juice and fresh mint, accompanied with toasted curry pumpkin seeds, and Nasturtium leaf drizzled with Horseradish dressing. {Gluten-Free / Contains Nuts}

Bosc Pears poached in Liqueur, served with baby spicy mix greens, molasses, Dijon mustard and red wine vinegar, topped with lime leaf, scallions, and fresh ginger julienne and pomegranate gremolata. {Gluten-Free / Soy-Free}

Gold & Red Beets layered, simmered in vegan bechamel sauce, nutritional yeast & gluten free breadcrumbs, baked and served with red pepper coulis and roasted garlic Labneh. {Gluten-Free}

Gold Potatoes with chopped kale, sago, and gunpowder seasoning pan-seared and served with tamarind-date chutney and Chimichurri sauce. {Gluten-Free}.

Pan seared and caramelized Parsnip served over miso pumpkin seed sauce, fried caper berries, pickled pears, toasted hazelnut and spelt grain. {Contain Nuts}

Maitake mushrooms tossed with garlic, chopped parsley and olive oil served with tamarind glaze leek confit, truffled infused butternut squash puree, and green garlic oil. {Gluten-Free}

Pumpkin puree mixed with maple syrup, pumpkin spice, vegan cream and a touch of bourbon with vanilla and granulated sugar baked and torched to caramelized. {Gluten Free}

Crunchy and moist apple cake with velvety ginger custard sauce and a hint of rum.

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