Meal 1: Grilled mushroom with dijon mustard sauce. Served with sautéed spinach, garbanzo beans, caramelized turnips, and garnished with fresh herbs.
Meal 2: Tofu and vegetable fried rice with carrots, and sweet peas. Garnished with green onion and sriracha.
Salad: Pear and minor’s lettuce salad with parmesan and a light red wine shallot vinaigrette.
February 7 @ 00:00
00:00 — 01:00 (1h)