Fall Equinox: A Vegetarian Feast

The Equinox marks the shifting of seasons from Summer to Fall and it is a wonderful moment to enjoy the bountiful produce offerings of both! During this unique window, summer squash and winter squash can share a spotlight, tomatoes and wild mushrooms can play together. Chef Gracie relishes these seasonal check points as a time to take pause and observe the way the produce, the light and the energy of the people around her shifts. If you’re looking for a similar pause in your busy world and a way to touch base with your community and some gorgeous local ingredients, come on in and join us! 

MENU

Melon and Lemon Verbena Spritz (N/A or with Sparkling Wine) with Frozen Melon Cubes 

Early Signs of Autumn Crostini - Ricotta, Wild Mushrooms, Delicata Squash, Thyme and Pomegranate

End Of Summer Salad: Plum, Beet, Cucumber, Fennel, Goat Cheese Roasted Almond Bites, Mint and Preserved Lemon Dressing 

Ratatouille Lasagna - Freshly Rolled Pasta, Paper Thin Eggplant and Zucchini, Sungold Tomato Sauce, Whipped Ricotta, Pesto and Parmesan 

Tahini Cardamom Mousse, with Bruleed Figs, Grapes and Candied Pistachios 

*This menu is subject to change based on seasonal availability of ingredients

Allergens: Wheat, Dairy, Tree Nuts, Egg. Concerns? Email info@18reasons.org.

Learn more about Gracie here.

Review our registration and cancellation policies here.