By popular demand, we’re extending the All Hail The Veggie menu through the month of July. Chef Brad Farmerie is celebrating the glorious vegetable in all its versatility and deliciousness. It just so happens that despite his reputation for cooking the gutsy jiggly bits of animals, Brad almost always gravitates towards vegetarian cooking when at home with his family. This very special tasting menu highlights the transition of spring into summer, the abundance of seasonally available fresh fruit and vegetables, and of course, Brad’s secret longing to share his meatless magic with the world. 

Click here for a preview of the veg-tastic menu, documented by The Daily Meal.

 

- PUBLIC’S VEGGIE MADNESS -

$75/PERSON 

 

1
Crudité!
20 raw, pickled, roasted, grilled and fried vegetables with black baba ghanoush
“Sherried Red Eye”: Kelso pilsner, lemon, tomato, fino sherry

2
Chilled tomato gazpacho with tomatillos, hearts of palm, lily bulbs, avocado oil and basil seeds
Riesling, Pegasus Bay, 2010 (Waipara, New Zealand)

3
Salsify, artichoke and asparagus summer roll with dashi caviar and truffle vinaigrette
Sauvignon Blanc, PUBLIC 2011 (Marlborough, New Zealand)

4
Charred carrots with cauliflower “couscous”, mustard-chili caramel and curry yogurt
Cinsault Rose, Chateau Musar “Jeune” 2011 (Bekaa Valley, Lebanon)

5
Pulled mushroom ravioli with sun dried tomatoes, pickled shiitake mushrooms and green garbanzo beans
Grenache, Anne Pichon Old Vines, 2010 (Vaucluse, France)

6
Fresh strawberries and poached rhubarb with olive oil ice cream, toasted polenta cake and balsamic foam
Riesling, Forrest Estate “Botrytis” 2011 (Marlborough, New Zealand)

(*please note, the beverage pairing option is an additional $50/person)