Next sunday, a peek at what’s to be snacked on!!
email brooklyn@vegansecretsupper.com for reso’s or more info
SUNDAY MARCH 18th | 7pm
{4 course | $40}
menu:
Split pea soup with minted cream and toasted cumin croutons
House-smoked cauliflower, seared with lemon on red quinoa tabouli, tahini dressing, and avocado
Yam and potato fritters with apple tamarind chutney, coconut sour cream, roast pineapple and smoke cured coconut
Pecan rye shortbread with lychee cream, pink grapefruit sorbet and house made sour candies
SUNDAY FEBRUARY 19th | 7pm
{4 course}
menu:
Lotus chips, shiitake tempura, pickled beets with arugula with mustard emulsion
Warm brasil nut sea pate with cashew cheese on a sesame flax cracker
walnut, oyster mushroom and leek risotto cakes with celerac cream sauce, spicy beet reduction and frisee with apple
Hand dipped truffles and mignardises
email brooklyn@vegansecretsupper.com for reservations!
Get ready for the Vegan Pop Up this Sunday at Pine Box Rock Shop in Bushwick! VSS is makin’ chocolates and all the sweet and salty things you desire! from 12-6, this Sunday, the 12th
Next V.S.S. {Brooklyn} Jan. 22nd
I am pretty excited about this weeks menu!
SUNDAY JANUARY 22nd | 7pm {Brooklyn}
{4 course}
menu:
Puree of ginger, black carrot and purple yam, with lemongrass celeriac cream and black sesame crisp
Shiitake tempura, lotus chips, pickled radish, winter greens, mustard emulsion
Sunchoke and sunflower dumplings fried with spring onion, shiso pesto and roast baby parsnips
Lemon cashew torte with lavender bergamot coconut milk ice cream and ginger maple syrup
email vegansecretsupper@gmail.com for reservations!
NEXT WEEK!!! {Brooklyn} Happy New Year!
SUNDAY JANUARY 8th | 7pm
{4 course}
menu:
Roast fennel and portabello soup with thyme croutons
Pepper crusted cashew cheese plate with rosemary rye shortbread, pickled beets, pickled radish, juniper tofu, olive tapenade, and spiced pecans
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
LAST NIGHT’S VSS!
Roast beet puree, coconut sour cream, rosemary oil, hazelnut rye crisps.
Sun dried tomato butternut squash tortellini with sage walnut butter, pea shoots.
Roast parsnip mash with caramelized fennel, smokey wild mushrooms baked with hazelnut, port reduction, radicchio marmalade.
Pumpkin mousse pie with dark chocolate cashew ice cream, spiced maple, smoke-cured coconut.
LAST NIGHT’S VSS!
Butternut squash purée with chipotle apple, coconut sour cream, pear walnut sage butter
Roast beets with winter greens, mandarin vinaigrette, spiced maple glazed pecans
Wild rice croquettes, pumpkin lemongrass curry, fingerling potatoes, winter peas, cilantro oil
Fresh fig pecan maple pie, chocolate truffle, pumpkin whipped cream, ginger maple syrup
