supper club

crispy oyster mushroom tempura accompanied by smoked tomato shallot compote and avocado coconut mousse,

california carrot veloute with chunky sweet and sour pepper romesco and toasted almonds,

crispy panfried tofu with seasonal organic baby vegetables, tamari braised bok choy, fennel, moussline, tempeh bacon bits,

silken chocolate and cashew parfait with honey flaxseed crisp, blackberry aged balsamic sauce



talk about a fancy vegan menu... i'll write more about it later.