A Vegan CT NYE!

Still looking for a delicious way to spend your New Year’s Eve? Get on it, slackers!! Here’s a list of some tasty vegan NYE specials around the state. God it’s a good thing you’ve got me, amiright?!

Check out our full list of vegan and veg-friendly restaurants HERE.

Bloodroot Vegetarian Restaurant, Bridgeport

Mariposa at Bloodroot Restaurant

Mariposa at Bloodroot Restaurant

Appetizers:
Grilled Tofu en Brochette with Peanut & Cucumber Sauces
Mushroom Walnut Pate
Hopping “Jane” – Black-eyed Peas and Rice
Coquida – a Puerto Rican Rum Coconut Punch
Sanguinaria – a Celebratory Non-Alcoholic Punch

Entree:
Our Layered Vegetable Phyllo Pastry Mariposa (Butterfly) with Gingered Elderberry Sauce
Salad “Rose”
Assorted Bread

And All of These Delicious Desserts!:
Winter Fruit Platter with Persimmon Sorbet
Chocolate Devastation Cake
Cookies

Dinner also includes your choice of a glass of Champagne or Mineral Water, and your choice of Coffee or Tea

This special meal is $48 plus tax per person. (Note – with the exception of the Coquida and some of the cookies, this entire meal is Vegan). Call 203-576-9168 to reserve your table now!

G-Zen, Branford

New Years Special Multi course Meal: $40

Chef Shadle Home made Butternut/Cashew Ravioli with a saffron creme sauce.

Organic Wild greens with a champagne vinaigrette with candied walnuts

Seitan au poivre, roasted asparagus & twice baked potatoes

RAW menu also available. Call 203-208-0443 for reservations!

2 seatings- 6pm and 8 pm

Six Main, Chester
$70/PERSON/ All vegan and gluten free
Menu is subject to change
Call 860-322-4212 for reservations

AMUSE BOUCHE of all four elements
Water-Artichoke, fried oyster mushroom app
Fire-Jalapeño corn bellini, smoked tomato sauce, coconut creme fraiche
Earth-Root vegetable soup with pine nut cream, toasted juniper berry dust
Air-Pickled radishes, pickle brine foam

COURSE TWO Water
Sea vegetable chowder, gf oyster crackers

COURSE THREE Fire
Grilled sweet potato steak, frisee, smoked mustard vinaigrette, hawaiian black salt

COURSE FOUR Earth
Morel mushroom chestnut ravioli, stuffed with cashew ricotta, chestnut cream sauce, mushroom and asparagus sauté, shaved fresh asparagus

COURSE FIVE Air
Dark chocolate sponge cake, white chocolate gelato, champagne macerated berries, champagne grapes
Prosecco toast

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