Dinner tonight was a trip. We had three meat eaters, one vegetarian, and one vegan. The meat eaters were not willing to go veg, so I cooked both ways!
I found the most amazing produce at the farmers' market, so the menu features some of those exciting finds.
Sourdough Crostini with Muhamara (vegan)
Figs wrapped in Prosciutto
Vegan tartlets of Roasted Beet and Rye Groats in a Merlot Reduction Sauce served with Salad of Wild Arugula and Jujubees
Prime Rib au Jus, Fingerling Potatoes, Brussels Sprouts
Pappardelle Noodles with Oyster and Lobster Mushrooms, Foraged Red Spinach, and Sea Beans in a Saffron Cashew Cream (vegan)
Vegan Cookies and Cream Cupcakes