Contemporary Menu
$225.00A vibrant multi-course vegan tasting experience featuring organic seasonal vegetables, eggplant pesto, and red quinoa salad; Acquerello carnaroli rice cooked in beetroot juice with 25-year balsamic vinegar, gorgonzola cheese fondue, and piemonte hazelnuts; fresh cannelloni pasta filled with ricotta, marjoram, and smoked provola cheese, spinach leaves, organic piennolo tomato sauce, and mozzarella basil sauce; soy and maple syrup-marinated cauliflower with king oyster mushroom, chimichurri, and toasted almonds; roasted miso-marinated root vegetables with rosemary sauce, burnt leek cream, and peppermint oil; finished with a vegan lemon mousse, orange marmalade, crunchy yuzu chocolate, and carrot & green apple sorbet.