cauliflower “steak”Pan-seared cauliflower “steak” is one of the plant-based dishes on a special tasting menu Feb. 13 in the University Club.

Space still available for tasting of plant-based dishes

There is still space available for a special tasting menu of gourmet vegan dishes, Feb. 13 in the University Club.

The lunch, with seating from noon to 2 p.m. Thursday in the restaurant on the lower level of Vanier Hall, will feature these plant-based foods:

  • Pan fried “crab” cake with heirloom beet relish and micro greens $7
    Heart of palm, nori, beets, red bell peppers, garlic, micro greens
  • “Scallop” over sweet pea risotto and smoked romesco sauce $8.50
    Grilled king oyster mushroom, sweet peas, risotto, smoked tomato purée, micro greens
  • Carrot osso buco with creamy polenta $8.50
    Carrots, pearl onions, cremini mushrooms, red wine, curry powder, polenta, fresh chopped leaf parsley, soy milk
  • Sumac pan-seared “steak” with cilantro aquafaba meringue $5
    Fresh cauliflower, chopped cilantro, chickpea brine
  • Fries with roasted garlic aioli $5
    Fried yucca, roasted garlic cloves, vegan mayo
  • Vegan duo mochi (chocolate and mango) or chocolate bread pudding $5
    and a selection of local wines and beers $5 per serving

Seating and quantities of food are limited. To join executive chef Paolo Vasapolli for this special plant-based tasting menu, place a reservation with Catering Services at 519-253-3000, ext. 3276 or 3277.