PAST EVENTS | THE MENUS

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EV MAY DINNER: Inspired by cinco de mayo
5.19.18

Uno
Chilled Cataloupe Mint Soup
Paloma Cocktail
Dos

Deconstructed Guacamole Salad
Tres
Polenta Napolean with Cherry Tomatoes, Wilted Spinach, Grilled Asparagus and Mushroom Gravy

Quatro
Key Lime Torte

 
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EV French Inspired Dinner Soiree
4.28.18

Served upon arrival
Foie-Gras style Mousse in Phyllo Cup
Conti Riccati Prosecco, Veneto Italy

Premier Cours
Lobster Mushroom Bisque
Domaine de la Fruitiere Vignes Blanches 2016 Loire, France

Deuxième Cours
Salad of Fennel, Preserved Lemon and Butter Lettuce
with a Lemon-Thyme Vinaigrette
Santa Barbara Verdicchio dei Castelli di Jesi 2016 Marche, Italy

Troisième Cours
Bouef Bourguignon, Whipped Potatoes and Haricot Verts
Jean Francois Merieau “Le Bois Jacou” 2016 Loire, France

Quatrième Cours
Classic French Fruit Tartlets
Coffee will be served at this time
Wine pairings by Will Motley at Woodland Wine Merchant

 
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Wild & Fresh
5.11.13

Salad
Wild Foraged Greens with Wildflowers, Spinach and Baby Greens, tossed in a lemon-thyme vinaigrette

Soup
Chilled cucumber-avocado with garnish of diced tomato and cilantro

Main Course
Begger's Purse with Locally Foraged Chicken Mushrooms and Oyster Mushrooms and Wild Leeks
Garlic Glazed Roasted Carrots
Roasted Greenbriar Shoots

Dessert
Chocolate Mousse Stuffed Strawberries
Chocolate Almond Bark

 
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Guy Fawkes Night
11.5.11

Esoteric Vegan celebrated Guy Fawkes night by greeting their guests with a husband/wife Celtic duo. 
A classic British meal was served alongside EV’s interpretation of a "Guy" effigy atop a bonfire, and for the Pièce de résistance,
the dessert was delivered with lit sparklers to create the “firework” effect of a true Bonfire night.

The menu was as follows:

Salad
Spinach, walnuts, dried cranberries, red onion, cherry tomatoes, cumin-cinnamon vinaigrette

Soup
Roasted pumpkin with garnish of sour cream, parsley and house-made croutons

Main Course
Shepherdess Pie with a side of roasted brussel sprouts, carrots and cauliflower

Dessert
A classic British trifle, with layers of yellow cake, fruit and vanilla pudding topped with whipped cream

 
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“Al Sur de la Frontera”
8.27.11

Uno
Stuffed Jalapenos
Tortilla Chips and Nacho Cheese Dip
Guava Paste with Cream Cheese and Cracker
Cucumber Cooler

Dos
Roasted Red Pepper & Tomato Soup
Tres
Enchiladas
Calabacitas
Black Bean & Corn Salsa Salad
Clos Siguier Cahors

Quatro
Cafe con Leche Flan
Mexican Weddings Cookies
Coffee

 
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Intimate & Raw
5.21.11

First Course
White-tea Sangria
Herbed Brazil Nut cheese on crackers
Endive Spears with Lentil Tapenade

Second Course
Avocado Pea Soup

Main Course
Butternut Squash Napolean
Zucchini Manicotti with Herb-Tomato Sauce
Cucumber Salad

Dessert

Coconut-lime Cheesecake Sushi
Chocolate Banana Sushi
Drew's Brews Coffee

 
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Mardi Gras
2.26.11

The crew of Esoteric Vegan transformed a local photography studio into a full-on Mardi Gras celebration on Saturday, February 26th, 2011. EV's Mardi Gras guests were treated to a four-course, New Orleans-themed Vegan dinner, as well as to a six-piece live brass band.

The full menu and wine pairings were as follows:

Premier cours
Creole Cakes with Cajun Remoulade
Les Sablonettes P’tit Blanc

Deuxième cours
French Onion Soup with House-made Croutons
Domaine St. Nicholas Pinot Noir

Troisième cours
Creole Jambalaya with Dirty Rice, Collard Coleslaw and Cornbread
Clos Siguier Cahors

Quatrième cours
King Cake
Coffee Provided by Holler Homestead

 
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Viva Italia
7.31.10

“Viva Italia” was the inaugural event for Esoteric Vegan, and took place on Saturday, July 31st, 2010. 

The menu and wine pairings were as follows:

Antipasti
Bruschetta al pomodoro [Tomato Bruschetta]
Bocconcini di pomodoro [Stuffed Tomato Bites]
Suggested wine: Tintero Granjia

Primi/Minestra
Crema fredda di cetrioli e patate [Cold Cucumber and Potato Soup]
Suggested wine: Quattro Mani Toh-Kai

Secondi/Insalata
Insalata rustica [Country Salad]
Suggested wine: Garofoli “Macrina” Verdicchio Dei Castelli Di Jesi

Terzo/Principale
Peperoni ripieni d’estate [Summer Stuffed Peppers]
Melanzane Gratinae [Eggplant Gratin]
Spaghetti al pomodoro, basilico e aglio [Spaghetti with tomatoes, basil and garlic]
Suggested wines: Corte Gardoni Bardolino -and/or- Tre Botti “Tusco”

Dolce
Crema di cioccolato [chocolate cream mousse topped with almond tuille]
Cioccolato alle mandorle tartufo [chocolate almond truffle]
Matrimonio biscotti Italiano [Italian wedding cookie]
Biscotti della noce di coco [coconut macaroon]
Suggested wine: Tintero Moscato D’Asti

WIne pairings selected by Will Motley of Woodland Wine Merchant
Coffee provided by Bongo Java