LAST NIGHT’S VSS
Pepper crusted cashew cheese plate with rosemary rye shortbread, pickled beets, watermelon radish, juniper tofu, olive tapenade, beet reduction and spiced pecans
Roast fennel and portabello soup with house made thyme sourdough croutons
Crispy pine nut, basil and squash croquettes, creamy sun dried tomato and butternut linguine with kale and roast red pepper
Vanilla bean creme brulee with chocolate dipped hazelnut lacy cookie
Notes
-
love-whispers reblogged this from vegansundaysupper
-
vegansundaysupper posted this
