New Vegan Prix Fixe Dinners at Plough and the Stars Kick Off This Week
The Plough Happy Salad, available on this week’s vegan menu | Photo via Plough and the Stars
This Thursday, Old City Irish pub the Plough and the Stars will debut a new four-course vegan tasting menu starring meat-free dishes from chef Lenka Zivkovic.
The vegan menu will be offered every other Thursday evening from 6 to 9 p.m. It’ll feature fresh, seasonal dishes, which means it will change regularly.
This week’s full menu is included below, just to get you amped. With the exception of dessert, for which you get a choice of four options, you’ll get tasting portions of each of the other dishes on the menu.
It’s $35 a person, and reservations are encouraged. This month’s vegan dinners are on March 5th and 19th.
To kick things off, the Plough is giving away two pairs of vouchers to try out the inaugural vegan prix fixe for free this week. All you have to do is follow and tweet @ploughstars using the hashtag #ploughgoesgreen, and encourage your followers to retweet. The two people with the most retweets will each win a voucher for two free four-course vegan dinners, good for this Thursday, March 5th. The contest ends on Thursday at noon, and the winners will be announced by 1 p.m.
The Plough and the Stars Vegan Prix Fixe Menu for Thursday, March 5th
Course One
Creamy golden curried split pea soup with mango chutney drizzled and with parsley oil.
Plough Happy Salad: Thinly shaved red beets, fennel, sweet potatoe spaghetti, baby spinach in a citrus vinaigrette sprinkled with chopped pecans.
Course Two
Assortment of vegan hors d’oeuvres: house-made pate; sun-dried tomatoes and avocado “tartar”; poached figs, chocolate and aged cashew cheese crostini; marinated, oven-baked wild truffle-scented mushrooms.
Course Three
Quinoa pasta (gluten-free!) tossed with caramelized onions, shiitake mushrooms and pine nuts in a white-balsamic reduction garnished with gluten-free breadcrumbs and nutritional yeast.
Artichokes a La Roma with raw zucchini tagliatelle, cherry tomatoes and black olives tossed in herb-infused oil.
Marinated, smoked portobello mushroom sprouted quinoa and sprouted buckwheat patty, served with sautéed kale and roasted pepper with a side of black-eyed bean puree and a dollop of vegan chipotle remoulade.
Course Four
Choice of:
- Raw vegan triple chocolate pecan crème cake
- Avocado-lime cheesecake
- House-made wild berry sorbet
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