Serves 4
Mushroom Wellington: Our plant-based take on the traditional Wellington is packed with rich flavor, featuring a blend of portobello, oyster, and shiitake mushrooms, fresh rosemary, thyme, and brightened with white truffle oil. Toasted pecans and walnuts bring warmth and texture, complemented by plant-based sausage for a savory bite. Everything is enveloped in delicate puff pastry, and bakes to a beautifully crisp, golden finish. ($14 per serving)
Harissa-spiced Sweet Potato Gratin: Roasted and layered sweet potatoes , maple harissa glaze, finished with a toasted almond dukkah ($4 per serving)
Fall Harvest Salad - Bitter greens, shaved beets and fennel, roasted brussels sprouts, hazelnut crunch, spiced citrus vinaigrette ($5 per serving)
You can pick up of your meal at Planted (400 W. 6th Street) on Wednesday, November 25 between 10:00 am and 2:00 pm
Serves 4
Mushroom Wellington: Our plant-based take on the traditional Wellington is packed with rich flavor, featuring a blend of portobello, oyster, and shiitake mushrooms, fresh rosemary, thyme, and brightened with white truffle oil. Toasted pecans and walnuts bring warmth and texture, complemented by plant-based sausage for a savory bite. Everything is enveloped in delicate puff pastry, and bakes to a beautifully crisp, golden finish. ($14 per serving)
Harissa-spiced Sweet Potato Gratin: Roasted and layered sweet potatoes , maple harissa glaze, finished with a toasted almond dukkah ($4 per serving)
Fall Harvest Salad - Bitter greens, shaved beets and fennel, roasted brussels sprouts, hazelnut crunch, spiced citrus vinaigrette ($5 per serving)
You can pick up of your meal at Planted (400 W. 6th Street) on Wednesday, November 25 between 10:00 am and 2:00 pm
