Sunday, October 1, 2017
Come experience the colors of fall and the tastes of the summer's harvest. The Morton Arboretum's second annual six-course vegetarian dinner, highlighting the flavors of the summer's bounty.
This one-of-a-kind vegetarian meal features fresh ingredients expertly prepared and served in our Sycamore Room.
Eggplant Caponata (vegan) – Olives, capers, onion and garlic
Paired with LaMarca Prosecco
Lentil Soup (vegan) – Tomatoes, fresh herbs in garlic broth
Paired with Four Graces, Willamette Valley Pinot Blanc
Grilled Fall Vegetable Salad – Manchego cheese and basil vinaigrette
Paired with Lincourt, Rita Hills Chardonnay
Grilled Cauliflower “Steak” (vegan) – Organic spinach, red bell peppers and romesco sauce
Paired with Chalk Hill, Sonoma Coast Rose
Vegetable Curry (vegan) – Roasted yams, red bell pepper, broccolini, cashews, rice and yellow coconut curry sauce
Paired with Isabel Mondavi, Napa Valley Cabernet Sauvignon Deep Rose
Red Wine Poached Pears - Cinnamon, ginger, candied walnuts and crème fraiche
Paired with Pacific Rim, Yakima Valley Riesling Ice Wine