Bites; meant as appetizers for one or snacks to be shared among friends
Carrot soup in the style of queso, with cumin, guajillo, & cashew cream, served with spiced chili oil, charred broccoli, & pretzel crumble.
Roast pumpkin hush puppies fried until crispy, topped with brown butter-sage dust, & served with a kale green goddess dressing & hazelnut crema.
Tender golden & chioggia beet varieties served with horseradish dressing, mustard-pickled red beet, crisp apple, toasted seeds, & bitter greens.
Harvests; meant to celebrate fresh, crunchy things unique to each growing season
Halved baby lettuce varieties with buffalo ranch dressing, heirloom cherry tomatoes, smoky walnuts, chive almond cheese, & fresh herbs.
Oven-roasted turnip slices served over savory, stewed west coast tarbais beans; served with garlic bread crumb, “salum-pini”,
& herbed fennel salad.
Mains; hearty vegetable-focused dishes rooted in the season
Celery root in the style of pastrami, with
pickled kraut, & horse radish creme fraiche on toasted marble rye.
Handmade pasta in a spicy tomato & butternut cream sauce; served with chili-roasted delicata squash, parmesan, & herbed garlic bread crumb.
Savory pan-roasted tofu with cashew cream sauce, served with wild rice, fava bean,
pickled ramp, cipollini onion, & almond.
Indulgences; sweet bites to round out the meal
"Preserve" Menu #2 | Chefs: Dave Grant & Rocky Hunter | g/f = gluten free | c/n = contains nuts
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