Chef Gregory Gourdet creates a special six-course
vegan and gluten-free tasting menu highlighting seasonal Oregon produce
WHAT: On Wednesday, October 4 at 6:00 p.m., Departure and Executive Chef Gregory Gourdet celebrate the arrival of the fall season with the seventh annual Summer’s End Vegan Dinner. Utilizing produce from Zenger Farm, The Side Yard Farmand the restaurant’s own rooftop garden, Gourdet presents a six-course, vegan and gluten-free tasting menu. The menu highlights Oregon’s organic plant bounty of late summer and early fall, dressed in Departure’s signature Asian flavors along with other global influences. A beverage menu featuring seasonal juices and drinking vinegars paired with spirits is also available upon dining.
SEVENTH ANNUAL SUMMER’S END VEGAN DINNER MENU
Warm Blue Corn Muffins, Chili-Maple Coconut Butter
Charcuterie and Pickles
Spicy Fermented Brussels Sprouts
Smoked Misozuke Radish
Nukazuke Carrot, Coconut Crème Fraiche
Herb Cashew Cheese
Butternut Squash Tartare
beet nikiri, shallot, truffle
Shaved Collards & Autumn Greens
rooftop herbs, crispy potato, sour pine nut
Chili Mushroom Tostada
sunchoke, avocado, smoked peanut
kohlrabi, ginger –scallion, dried tomato XO
Pumpkin Custard in Warm Coconut Milk
caramel apple ice cream
COST: $86 per person (inclusive of gratuity). Drink menu sold separately.
WHEN: Wednesday, October 4, 2017 at 6:00 p.m.
INFO: Reservations can be made by calling the restaurant at 503.802.5370