TVS Thanksgiving 2010
Menu for Café Parizäde
Our Café Parizäde menu, subject to change, is expected to include:
- Lentil-brown/wild rice cakes with lemon tahini
- Cardamom pickled beets
- Baked collard chips
- Stewed apples and kale with caraway
- Raw vegetables
- Lightly steamed corn-off-the-cob with smoked poblanos & cumin, lime juice & salt
- Herbed butter beans
- Fall lettuces with truffle mustard dressing and capers
- Breads, crustinis, and pita with walnut and red lentil hummuses, baba ganouj, and raw pumpkin-sunflower pâté
- Marinated olives, spiced pecans, roasted chestnuts
- Lime-marinated seared jerk seitan with lemon sage, peppercorns and fig glaze
- Roasted garlic olive oil mashed potatoes with chives, mushroom gravy, apple-pecan stuffing, and fresh raspberry-cranberry relish
- Cherry-kissed and seared tempeh coated in a coconut milk curry
- Smoky maple-chipotle crushed sweet potato
- Roasted fall vegetables
- Roasted green beans with pesto alla Trapanese (almond and tomato pressed sauce)
- Stuffed silver dollar mushrooms with caramelized onion and quinoa mash
- Farfalle pasta with marinara sauce
- Raw shaved/herbed carpaccio of squash, fennel, and root vegetables
- Mixed mushroom-Napa Valley Cabbage with Greek olive oil, lemon, and garlic (raw dish)
- Braised garlicky greens
- Chunky country cornbread
- Creamy Carrot-Ginger Soup with pumpkin-olive croutons
- Fresh seasonal fruits
- Phyllo cookies
- Pumpkin pie with pomegranate glaze
- Pastry Chef Lou’s amazing assortment of pastries
- Cider, cranberry juice, herbal tea, shade-grown coffee
All dishes will be strictly vegan with no animal, egg or dairy products. No honey or white sugar will be used.