Vegan

togarashi dusted crispy soy chicken, silky makhani sauce, pickled red onions, crunchy sevai squiggles, pomegranate seeds, cilantro

light, flaky crackers that are great with any herb, but especially rosemary

vegan mushroom mousse with gluten-free chickpea fries and a pear and fennel compote

batonnes of fall fruits + vegetables, grilled endive, blackberries, spicy pickled grapes + tarragon over herby cucumber sauce with spicy micro greens