We just got word that Bravo! will be hosting a special 7-course vegan gourmet dinner on Monday, July 14th. Chef Matt Mabry is still finalizing the menu, but this is what its looking like so far… Can anyone say YUM?!?!
Amuse: Lychee- jasmine and lemongrass tea- sesame sugar snap pea salad- local borage- Maldon sea salt
1. Smith county watermelon gazpacho w/ local cucumber and spiced almond
2. Heirloom tomato caprese: local heirloom tomato- micro thai basil- crispy capers- housemade “mozzarella”- charred micro radish- 25 year old balsamic and herbed olive oil
3. Abalone mushroom “filet”- smoked sweet and spicy lobster mushroom- black lentil and fiddle head fern ragout, charred baby leek- local blackberry marmalade- shaved summer truffle
4. House made local purple hull pea ravioli- meyer lemon “cream” sauce- local sugar pea shoot, pickled rainbow chard- local sweet corn
Palate Cleanser: Chilton County peach sorbet- candied ginger- chocolate micro mint
Dessert : TBA — at BRAVO! Italian Restaurant and Bar.
http://bravobuzz.com/
[Thanks to Gigi Carter for this news]
Monday, July 14 | 6 PM
$68 per person
Vegan beers & wine selections will be available at an additional cost.
RSVP
E-mail TanyaB@bravobuzz.com or call 601.982.8111
Amuse – Lychee, Jasmine and Lemongrass Tea:
Sesame-Sugar Snap Pea Salad / Local Borage
Maldon Sea Salt
Smith County Watermelon Gazpacho:
Spiced almonds
Heirloom Tomato Caprese:
Micro Thai Basil / Crispy Capers / House-Made “Mozzarella” / Charred Micro Radish /
25-Year-Old Balsamic / Herbed Olive Oil
Abalone Mushroom “Filet”:
Smoked lobster Mushroom / Black Lentil-Fiddle-Head Fern Ragout / Charred Baby Leeks /
Local Blackberry Marmalade / Shaved Summer Truffle
House-Made Purple Hull Pea Ravioli:
Meyer Lemon “Cream”/ Sugar Pea Shoots
Pickled Rainbow Chard / Sweet Corn
Palate Cleanser – Chilton County Peach Sorbet:
Candied Ginger/ Chocolate Micro Mint
Fig Upside-Down Cake:
Butter Pecan “Gelalto”/ Pulled Sugar