Join us on the lawn of the St Julien for a late summer harvest dinner. Chef Rich Byers has created a 3 Course Vegan dinner highlighting the best in seasonal vegetables and produce. Dinner will also include a welcome cocktail, wine pairings, and passed appetizers. Partners for the dinner include Toohey farms, Forevergreen Microgreens and wine pairings.

Passed apps

STJ garden Squash blossoms with corn relish & hatch chili almond romesco

Cucumber bruschetta, mint & saba

Woodstone oven flatbread, foraged mushrooms, caramelized onions, sage & saba

*Gran Moraine Sparkling Wine Brut Rose

Willamette Valley, Oregon N/V

Yakisoba noodle harvest salad

Kale, endive, carrot, harvest lettuces, cucumber, cilantro & sesame-soy vinaigrette

*Freemark Abbey Sauvignon Blanc

Alexander Valley, California 2021

“Spaghetti & Meatballs”

Lentil meatballs, spaghetti squash & “all day” sweet tomato sauce

*Tenuta di Arceno Chianti Classico Reserva

Tuscany, Italy 2018

Sides

Zucchini trifolati

Viletto di Firenze eggplant caponata

Crispy pea shoots with sweet pepper & mint agro dolce

Dessert

Madagascar vanilla cake with yuzu curd & macerated strawberry