Lately I cracked the code of making a really nice vegan dough that is perfect for making stuffed pastas, and we’re going to be making several variations throughout the summer!
The one we’ll be making for this evening is mezzaluna, which means ‘half moons.’ We’re making them using a tomato dough, and filling them with roasted eggplant, lemon-almond ricotta, and almond parmesan.
There will be some other new inventions featured at this meal, like our panisse fries, our puffed gruyere crackers, and a vegan tiramisu.
This will be a fantastic dinner, and we look forward to feeding you!
This 4-course dinner is an all inclusive (no tax, no tip!) $38, and reservations can be made here.
That said, here’s a look at the menu for this evening:
Spiced Panisse Fries, Black Garlic Aioli, and Sweet Pepper Jam
We’ll make a deliciously spiced panisse with garlic and chickpea flour, then cut it and fry it like you would French fries. We’ll serve it with black garlic aioli and a sweet pepper jam.
Pickled Green Bean and Fennel Confit Salad with Puffed Gruyere Crackers
We’ll make some nice mildly-spicy green bean pickles, and serve them in a salad with fennel confit, fresh arugula, and crispy puffed gruyere crackers.
Eggplant Mezzaluna with Corn Pudding, Pepper Paste, Basil, and Almond Parmesan
We’ll make a tomato pasta dough, and fill it with roasted eggplant, lemon, and cashew mozzarella. We’ll serve it with a sweetcorn ‘pudding,’ grilled corn, a fermented pepper paste, basil from our garden, and top it with fruity olive oil and our shaved almond parmesan.
The debut of our tiramisu! One of my favorite desserts, we’ll make it with a touch of espresso, rum, and sweetened cashew mascarpone.
Once again, this dinner is an all inclusive $38, and reservations can be made here.
Hope to see you then!