Samesa Sundays - Vegetarian Dinner with Chef Max Sussman
Season One Finale and the Third Dinner of our Samesa Sunday’s series brings us a vegetarian feast by James Beard Award-nominated Chef Max Sussman .
Just before Easter and Passover, purposely placed on our early spring calendars, this Sunday Supper focuses on Maitake Mushrooms, Chickpea Seitan Shawarma, Roasted Cabbage with Salsa Macha and an unexpected delightful Kaffir Lime and Coconut Custard Tart with Spiced Meringue.
Sunday Suppers bring us a reminder to slow down, share meals with loved ones and find an opportunity to meet a new friend.
There is no greater treat – than this.
Menu three, we really adore you.
April Vegetarian Menu { 01 } Zucchini Fritters with Avocado Hummus { 02 } Maitake Mushroom and Endive with Labneh Dressing {03} Chickpea Seitan Shawarma With Lots of Sides to Share Roasted Cabbage with Salsa Macha Sourdough Pitas Green Zhug Smoked Eggplant Puree Green Rice Pilaf with Leeks and Almonds { 04 } Kaffir Lime and Coconut Custard Tart Spiced Meringue
April 5th, 2020 4:00pm and 7:00pm $65 per person + tax and service fee Included: Creative and interactive Sunday dinners and time spent with in-residence Chef Max Sussman. Chef is kindly requesting no dietary modifications to his menus. Please note that this is a completely vegetarian menu. None of the dishes are completely gluten-free but most of the dishes are gluten-free. Additional: A wine pairing by frame’s resident wine director and sommelier, Bryan Lamorena. ++ a la carte wine, beer, and frame cocktails
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