My favorite celebrations of the year, Halloween & Día de Muertos, Day of the Dead. Such a wonderful time to pay homage to ancestors and nature as life transforms from a lively vibrant state to a colorful decay. Sounds of leaves rustling by passing footsteps and kitchen doors swinging in the breeze indicate to us what winds of fall are bringing. This historic old warehouse, where our kitchen resides, houses a few local ancestors throughout the year and particularly on this weekend.
Our menu this embraces the fall bounty of sweet potatoes, broccoli and greens. What’s not to be had in the Finger Lakes during this season. Thank you Plowbreak Farms, Remembrance Farms, High Grounds Farm, Regional Access and Fall Creek Produce for bringing what we need to create this exquisite meal.
Platter of the Day
Plant based cuisine
Brown Rice w/gomasio
Black beans with tomatillo’
Mushroom tomalito’s w/Pumpkin Mole
Roasted Sweet potato batons
‘Broccoli with lime pickled red onions & toasted pepita’s
Lightly pickled green cabbage, apple, lime, kohlrabi, parsley
Organic field greens w/Lemon poppyseed dressing
Desserts
Plant based delights
Almond-Tahini – GF & non-GF
Chocolate dipped Pecan & Chocolate nib shortbreads
Gingersnaps
Baca di Dama – GF & non GF
Chocolate brownines
Apple Turnovers
Ginger cake gateau w/Maple Hazelnut Cream
Blueberry Scones
Fresh fruit Crisp – GF
Pear Galettes
Almond-Lemon Tofu Cheesecakes w/Persimmon Compote – GF
Chocolate Mousse w/Allspice Cream, Chocolate Nibs, Toasted Almonds-GF
Pecan Pie
Orange-Almond Cake w/Orange Blossom Frosting – GF
Ginger Cake w/Maple-Hazelnut Frosting