Dinner at The Pantry

First

• Chipotle seitan enchilada, local tomato pico, bean puree, cilantro chimichurri, chipotle cream

• Tempeh-walnut-lentil kofta trio, coconut curry cream sauce

Second

• Baby beetroot salad, crushed pistachio, Philly-grown sunflower shoots, PA tiny radishes, citrus-black garlic vinaigrette

• Trumpet mushroom ‘scallop’ and hearts of palm bouillabaisse, grilled leeks, fennel, spiced broth

Third

• Sesame and sunflower crusted tofu, English pea and Yukon gold whip, miso-glazed asparagus

• Mushroom ravioli, cashew-truffle cream, black garlic grilled spinach

Fourth

• Chocolate cream torte, toasted hazelnut crust

• Strawberry mousse trifle, coconut cake, coconut whip