Vegan

Last minute vegan dish:

Mushroom ragout with curry, mustard seeds, cayenne pepper, salt and pepper to taste, mustard greens and arugula. 

The mushroom were sautéed with shallots and garlic, deglaze with white wine. Add vegetable stock and let the mushroom cook slowly. Add the mustard greens and cook longer. Finish with the arugula and adjust seasoning. 

Roasted fingerling potatoes. Potatoes were tossed in olive oil, thyme, salt and black pepper and roast in a 350 F oven until cooked. About 8 minutes. Juniper berry - brown sugar large diced butternut squash topped with toasted pistachio crumbs. Fried basil leaves and tempura cauliflower.