Menu

Appetizer

Mediterranean relish

cucumbers, tomatoes, Kalamata olives, red wine vinegar, and olive oil
gf, df, v, vg

Beetroot hummus

roasted beets, chickpeas, tahini, cumin, and lemon
gf, df, v, vg

Pumpkin hummus

tahini, lemon, chickpeas, cumin, cayenne pepper, and spiced pepitas
gf, df, v, vg

Soft pita wedges

v

Sliced cucumbers

gf, df, v, vg

Salad

Poached pear salad

baby arugula, pomegranate seeds, toasted pepitas, and poached with a maple herb dressing
gf, df, v

Main Course

Stranahan’s whiskey braised short ribs

beef stock, garlic, brown sugar, tomato paste, and herbs
gf, df

Grilled salmon with lemon dill cream sauce

gf, df

Rosemary maitake mushroom
(vegan entrée upon request)

black garlic, rosemary, miso, balsamic vinegar, and horseradish cream
gf, df, v, vg

Sides

White truffle fingerling potatoes

sea salt, and cracked black pepper
gf, df, v

Vanilla-roasted baby carrots

chives and chili de arbol
gf, df, v, vg

Dessert

Lemon olive oil cake bite with lemon glaze

df, v, vg

Cherry financier

matcha almond cake topped with a cherry
gf, df, v

Brownie

df, v, vg

Coffee station with fresh-brewed coffee (decaffeinated and regular), diary-free cream, and sugar and sweeteners gf, df, v, vg