Earth Day Celebration Dinner
Celebrate Earth Day
An intimate evening of vibrant, living cuisine 🌿
Join us for a beautifully curated raw, vegan dinner featuring locally sourced, seasonal produce at its peak. Every dish is thoughtfully crafted to honor the earth — fresh, organic ingredients prepared in ways that preserve their nutrients, flavor, and vitality.
Set in a warm, inviting atmosphere with linen-draped tables, candlelight, and flowers, this is more than dinner — it’s a gathering. Our shared tables are designed to spark conversation and connection among like-minded guests who value sustainability, wellness, and exceptional food.
This dinner is part of a global initiative, 1 Million Tables for the Planet. For Earth Month (April), people across the world will gather around a table and celebrate what connects us – good food, shared moments, and a sense of belonging. A single plant-based meal may not seem like much. But when tens of thousands, hundreds of thousands, even a million of us – across the world --- cast that vote together, the impact is enormous on greenhouse gas emissions and water consumption
Come nourish your body and celebrate the planet🌎✨
To complement the dishes, we will offer libations by the glass.
Our menu prices are inclusive of wages paid to all of team. Extra contributions are appreciated but not required. Reservations are required and non-refundable. If we can fill your seat, we will provide a refund. Thank you for your understanding!
Select "Pick-Up" at checkout to exclude shipping fees.
We invite you to relax, savor, and enjoy this meal as a moment of nourishment, joy, and connection.
Menu in progress - check back as we finalize:
Raw Vegan Tasting Menu
A Celebration of plant-based ingredients for the love our planet and our health
First Course – Spring Awakening
Chilled English Pea & Mint Velouté
Sweet spring peas blended with fresh mint, Meyer lemon zest, and cold-pressed olive oil.
Finished with pea shoots, cracked pink pepper, and a swirl of cashew crème and served with our house made crackers.
Bright, green, and alive — the first breath of the season.
Second Course – Garden in Bloom
Arugula & Shaved Fennel Salad
Berries with baby arugula, fennel ribbons, sprouted pistachio crumble, and micro basil.
Dressed in a delicate white balsamic–elderflower vinaigrette.
Sweet, peppery, and floral with elegant texture.
Third Course – Root & Radiance Soup
Golden Beet & Citrus Bisque
Slow-marinated golden beets blended silky smooth with fresh orange, young coconut, and a hint of ginger.
Garnished with citrus segments, beet microgreens, and a drizzle of basil oil. Served with our house made vegetable wafers.
Velvety, luminous, and grounding — a tribute to the earth beneath us.
Fourth Course – The Living Harvest
Wild Carrot & Herb “Risotto” with Spring Vegetables
Finely chopped cauliflower and sprouted pecans and sunflower seeds folded with lemon, thyme, and chives to create a delicate risotto texture.
Topped with shaved asparagus, marinated baby carrots, pickled ramps, and a gently spiced almond crumble along with an earthy aromatic warming turmeric coconut sauce.
Comforting yet refined — layered, satisfying, and deeply nourishing.
Fifth Course – Orchard Blossom
Raw Lemon Verbena & Coconut Panna Cotta
Silky young coconut and cashew cream infused with fresh lemon verbena and Meyer lemon zest, gently set and served chilled. Plated with seasonal fruit, date nectar, sprouted walnut crumble and a hint of mint.
Bright, floral, and ethereal — a dessert that feels like walking through a spring orchard in bloom.
Celebrate Earth Day
An intimate evening of vibrant, living cuisine 🌿
Join us for a beautifully curated raw, vegan dinner featuring locally sourced, seasonal produce at its peak. Every dish is thoughtfully crafted to honor the earth — fresh, organic ingredients prepared in ways that preserve their nutrients, flavor, and vitality.
Set in a warm, inviting atmosphere with linen-draped tables, candlelight, and flowers, this is more than dinner — it’s a gathering. Our shared tables are designed to spark conversation and connection among like-minded guests who value sustainability, wellness, and exceptional food.
This dinner is part of a global initiative, 1 Million Tables for the Planet. For Earth Month (April), people across the world will gather around a table and celebrate what connects us – good food, shared moments, and a sense of belonging. A single plant-based meal may not seem like much. But when tens of thousands, hundreds of thousands, even a million of us – across the world --- cast that vote together, the impact is enormous on greenhouse gas emissions and water consumption
Come nourish your body and celebrate the planet🌎✨
To complement the dishes, we will offer libations by the glass.
Our menu prices are inclusive of wages paid to all of team. Extra contributions are appreciated but not required. Reservations are required and non-refundable. If we can fill your seat, we will provide a refund. Thank you for your understanding!
Select "Pick-Up" at checkout to exclude shipping fees.
We invite you to relax, savor, and enjoy this meal as a moment of nourishment, joy, and connection.
Menu in progress - check back as we finalize:
Raw Vegan Tasting Menu
A Celebration of plant-based ingredients for the love our planet and our health
First Course – Spring Awakening
Chilled English Pea & Mint Velouté
Sweet spring peas blended with fresh mint, Meyer lemon zest, and cold-pressed olive oil.
Finished with pea shoots, cracked pink pepper, and a swirl of cashew crème and served with our house made crackers.
Bright, green, and alive — the first breath of the season.
Second Course – Garden in Bloom
Arugula & Shaved Fennel Salad
Berries with baby arugula, fennel ribbons, sprouted pistachio crumble, and micro basil.
Dressed in a delicate white balsamic–elderflower vinaigrette.
Sweet, peppery, and floral with elegant texture.
Third Course – Root & Radiance Soup
Golden Beet & Citrus Bisque
Slow-marinated golden beets blended silky smooth with fresh orange, young coconut, and a hint of ginger.
Garnished with citrus segments, beet microgreens, and a drizzle of basil oil. Served with our house made vegetable wafers.
Velvety, luminous, and grounding — a tribute to the earth beneath us.
Fourth Course – The Living Harvest
Wild Carrot & Herb “Risotto” with Spring Vegetables
Finely chopped cauliflower and sprouted pecans and sunflower seeds folded with lemon, thyme, and chives to create a delicate risotto texture.
Topped with shaved asparagus, marinated baby carrots, pickled ramps, and a gently spiced almond crumble along with an earthy aromatic warming turmeric coconut sauce.
Comforting yet refined — layered, satisfying, and deeply nourishing.
Fifth Course – Orchard Blossom
Raw Lemon Verbena & Coconut Panna Cotta
Silky young coconut and cashew cream infused with fresh lemon verbena and Meyer lemon zest, gently set and served chilled. Plated with seasonal fruit, date nectar, sprouted walnut crumble and a hint of mint.
Bright, floral, and ethereal — a dessert that feels like walking through a spring orchard in bloom.