Soupster Sit Down Dinner
Starter:
Salmon tataki, avocado mousse, yuzu-seasoned edamame and pea salad, coriader oil and crispy quinoa (M,G)
Main:
Grilled Iberico pork tenderloin, truffle red wine sauce, creamy Jerusalem artichoke purée, roasted parmesan potatoes and tomato-onion salsa (L,G)
Dessert:
Key Lime Pie, chili-seasoned pineapple salad and chocolate ”dirt”
Vegan Sit Down Dinner
Starter:
Lightly charred organic hemp seed tofu and cabbage, ponzu-yuzu dressing, avocado crème and crispy potato (Ve,g)
Main:
Mushroom barley “risotto”, spinach-radish-fennel salad and lemon vinaigrette (Ve)
Dessert:
Nut and chocolate raw cake, nut praline, marinated boysenberries and raspberry “snow” (Ve)