Join us for another dinner with Feastly! This week we look forward to share with you a personal favorite, gnocchi.
View our other upcoming dinners and events at snmvegan.com.
For our diners who avoid gluten and soy, the dinner that takes place on the second week every month will be gluten and soy free, and completely vegan as always (please be aware that the kitchen is shared and is not an allergen free environment).
— — — RESERVATIONS ONLY — - —
get your seats and more info: eatfeastly.com/snmvegan
SPARKLING CARROT TONIC
House made tonic from fresh carrots, juniper berries, cinchona bark… topped with sparkling mineral water for a refreshing botanical non alcoholic aperitif. (The consumption of tonic as well as alcohol is not recommended for pregnant persons.) Alcoholic apéritif version available.
BREAD AND BUTTER
Our freshly baked sourdough bread and olive oil butter. Simple yet indispensable.
BUTTERMILK CHOPPED SALAD
A selection of crunchy raw and pickled vegetables and lettuces from the farmers' market dressed in our addictive herbed buttermilk ranch dressing.
GNOCCHI E PEPE
Fluffy potato gnocchi, seared shishito peppers and petite tomatoes, green peppercorn and fermented tofu cream, sourdough breadcrumbs and basil.
Slight notes of «cheesy funkiness» from a cultured amaranth extract we deglaze the gnocchi sauté pan with. A nontraditional nod to the Roman dish «cacio e pepe» for peppercorn lovers.
ROASTED SUMMER SQUASH
Summer squash glazed with a sherry-homemade miso sauce, roasted, and served with an herb-packed Arbequina olive oil (looser than a pesto and made without pine nuts).
Sourdough biscuits, end of summer berry compote, soy milk yogurt and salted nut clusters.
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