Bites; meant as appetizers for one or snacks to be shared among friends
Chili-roasted baby carrots, served over a rich vadouvan sauce; topped with cilantro gremolata, lime crema, seed crunch & fresh herbs.
Crispy Brussels sprouts tossed in a smoked mustard glaze; with apple gastrique, pickled mustard seed, & toasted almond.
Charred green cabbage & broccolini tossed with black garlic emulsion, almond vinaigrette, chili oil, crispy onions & fresh herbs.
Harvests; meant to celebrate fresh, crunchy things unique to each growing season
Tart winter citrus with lacinato kale, shaved green cabbage, dressed with fennel vinaigrette, candied walnut, & dried black- olive crumble.
Organic brown rice pan-fried in garlic oil, tossed with shallot, chive, scallion, leek, spring onion, & sweet pea, & finished with cashew cream, fresh herbs, & crunchy radish.
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.
Hearty linguini tossed with saffron brodo, sunchoke confit, trumpet mushroom, garlic breadcrumb, spiced rouille, parmesan, & fresh herbs.
Savory pan-roasted tofu with cashew cream sauce, served with beluga lentils, celery variations, pickled shallot, cipollini onion,
& crispy sunchoke.
Indulgences; sweet bites to round out the meal
"Beginnings" Menu #3 | Chefs: Dave Grant & Rocky Hunter | g/f = gluten free | c/n = contains nuts
Copyright © 2024 Gladys - All Rights Reserved.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.