Next Restaurant’s Eighth Menu: Vegan
Served May 8, 2013 – August 24, 2013
Somewhat surprisingly, Next Restaurant’s eighth menu explored an entirely plant-based menu in 23 courses. The menu evolved slightly over its run, with different dishes coming and going, depending on the availability of ingredients.
starter and burnt avocado
passion fruit, yerba, pineapple
sprouted tempeh
autumn leaf
frozen baked potato
nori dumpling
leek and banana
earl grey rambutan
baby artichoke
fermented apples and lichen
lily pond
celery, crab apple, meyer lemon
rice yogurt and white asparagus
salsifies with oyster and dandelion
strawberry, rhubarb, black pepper
swiss chard and douchi
kombu atoll
tamarind, aloe, pea
cherry blossom and almond
spaghetti squash bolognese
mushroom cart
huitlacoche, blueberry, bell pepper
red onion | inspired by Stupek
mango, galangal, kaffir lime
curry roasted cauliflower
olive oil jam and bitter chocolate
hibiscus and pistachio
malt, bitter chocolate, black sesame
sweet potato nest
steamed crepes
