Join us for the gluten and soy free edition of our weekly dinners with Feastly! On the second week of the month, our always vegan dinners are also gluten and soy free for our friends with eliminations. Please be aware that the kitchen is shared and is not an allergen free environment.
Reserve seats in advance here: bit.ly/2xsszj1
LEMON LAVENDER SPRITZER
Refreshing, bright and floral, like a lavender lemonade. Made with the beautiful lavender grown by Coleman Farms.
Non alcoholic; alcoholic apéritif version available.
BUTTERY ZUCCHINI CROSTINI
Toasted gluten free bread from the Ridiculous Baking Company smeared with buttery zucchini rillettes, pickled spring onion, radishes and chives. Rillettes are a method in which meat is slowly confit in fat until easily shredded and spreadable. The zucchini rillettes are a much lighter and meat-free nod to that traditional French staple.
Ripe tomatoes from the Santa Monica Farmers' Market, our cultured creamy cashew cheese, Arbequina extra virgin olive oil, flaky salt, freshly ground pepper and basil.
PANELLA IN AGRODOLCE WITH FRIED OLIVES
Panella are Sicilian chickpea cakes similar to a firm polenta. These will be pan fried and served with an eggplant and pepper agrodolce (a sauce with sweet and sour notes), with dried fruit, sherry wine and battered and fried green olives.
BEANS AND GREENS
Beans grown and hand harvested by Lori Heal in Arroyo Grande, cooked until creamy and savory, garlic sauteed kale, toasted pumpkin seeds, and a bay leaf and chili oil.
ALMOND PANNA COTTA
Almond milk panna cotta, roasted almond and brown sugar sauce, stone fruit, grapes, buckwheat crisp.
We cook from scratch using locally grown produce from the beautiful farmers' markets of Los Angeles. Our cooking is inspired by the seasons, our combined Italian, French and Southeast Asian backgrounds and by our passion for sharing and bringing people together.
— S+M Vegan