Spice up your Valentine’s Day dinner plans with a 4-course feast from Cafe Flora!
FIRST VGF Buckwheat crackers with eggplant malidzano, kumquat-shiso chutney, almond crema, grilled bok choy, and pickled daikon from Oxbow Farm.
SECOND Winter greens, watermelon radish, and chilled green beans in a creamy sesame dressing.
THIRD Asparagus-miso risotto cakes in a spiced lemongrass sauce with Oxbow Farm kabocha-acorn squash smash, maitake and shimeji mushrooms, pickled star fruit, and local micro nasturtium.
DESSERT Theo’s dark chocolate mousse on a graham cracker crust enrobed in chocolate ganache with raspberry coulis and coconut whip.
