Thursday, February 8th | 6:30pm
Chef de Cuisine Takara Smith and the Skopelos Culinary Team are proud to present our highly anticipated Chef’s Tasting Experience: The Vegan Wine Dinner. Over 7 courses, experience the depth of vegan flavors with a specialty deconstructed pot pie, vegan cheese tasting, seitan en croute, and more, with each course meticulously paired with select natural wines.
The price for the evening is $75 per person (plus tax & gratuity). Reservations are required.
FIRST COURSE / WELCOME
Pomelo Sauvignon Blanc
EDIBLE GARDEN table arrangement including lavender, sunrise flowers, vegan bread sticks, carrot sticks, celery, bell pepper, olive tapenade
Neyers Chardonnay Carneros
ARUGULA SALAD featuring baby arugula, tofeta, candied walnuts, house-made green goddess dressing
Bravium Pinot Noir
BEET CONFIT featuring red and gold beets in olive oil with garlic & thyme, lemon & parsley ricotta tofu, micro-greens, parsley oil
Neyers Sage Canyon Red Blend
CHEESE TASTING including select vegan cheeses, house-made jam, hummus, baguette for table
Terra D’oro Zinfandel
DECONSTRUCTED POT PIE featuring phyllo crisps with coconut oil, diced vegetables with thyme (carrot, celery, potato, pearl onions), vegetable gravy, cashew cream
Trinchero Mario’s Cabernet Sauvignon
SEITAN EN CROUTE with mushroom duxelle, spinach/kale, grilled oyster/enoki mushrooms, parsnip puree
select dessert wine pairing
MANGO COCONUT PANA COTTA dessert
This is a limited seating engagement. To make your reservations, please call Skopelos at (850) 432-6565.