I just returned from the first night of the Animal vegetarian dining menu with Jeremy Fox, formerly chef at Ubuntu in Napa. For those who are not aware, Jeremy Fox is cooking vegetarian all week at Animal. There are vegan options for those who are vegan. It is $70 prix fixe.
I am sorry I cannot give you detailed tasting notes, but let's just put it this way - I opted for the $70 wine pairing and the wine pours were extremely generous, precluding the taking of copious notes!
I adored the food. My two dining companions were less enamored. I suspect the difference is (1) how much of a carnivore you are (I am neither a vegetarian or a vegan, but, on the other hand, I do not crave animal flesh); and (2) how much you adore kaiseki cuisine (I love kaiseki and the dinner was very much in the spirit of kaiseki cuisine).
I have reproduced the menu below, although I am not sure if they are changing the menu nightly. Some of the courses were a bit slow in coming out, which made my dining companions impatient. I was so enamored with the flavors, I didn't care.
There are two wine tasting offerings (you can also order off the regular wine list). The first wine listed below is the one you get if you choose the $70 flight. The second offering is if you choose the $35 flight.
I loved the whole menu, but if I had to pick two standouts, I would say it was the beets and the carrot dish with coconut (and I usually hate coconut). Sadly, the whole dinner just made me realize how awful vegetarian restaurants like Real Food Daily are. The difference between glop and haute cuisine.
lavender sugar, sea salt, olive oil
crunchy 'french breakfast' radishes
soft chevre with nori, black lava salt
2006 Cava Brut Nature, Recaredo, Penedes
NV Brut Champagne, Premier Cru, Marc Hebrart
2X-SHUCKED PEAS IN A CONSOMME OF THE SHELLS
white chocolate, `chocolate' mint, macadamia
2007 Picot Gris, Domain Ostertag, Vin d'Alsace
2008 Silver Halbtrocken, Gysler
'FORONO' BEET BAKED IN A ROSE GERANIUM SALT CRUST
tuerte' avocado, pickled green strawberry, pistachio
2008 Morgon, 'Cote du Py; Jean Foillard
2007Bandol Rose, Chateau Pradeaux, Provence
YOUNG FAVAS, ROASTED WHOLE, THEN SHUCKED
salsa maro of the pods, anchovy "flavor", parmesan
2007 Chablis, Rosette', Alice A Olivier De Moor
- 2008 Macon Fuisse, Domaine G'heveau
HEIRLOOM CARROTS RESCOLDO SYLE, IN ROOT EMBERS
vadouvan spices, coconut labneh, parsnip
2005 Rosso de Veo, Paolo Bea, Umbria
2008 Campagnes, Corbieres
ROAST CELTUCE STALK & FRESH LIPTAUER CHEESE
ruta-kraut, pumpernickel, horseradish mustard
2007Savennieres, `Croix Picot', Chateau deL'Bperonniere
Shoenramer Saphir Bok
SWEET FENNEL & PUFFED WILD RICE KRISPIE
fennel bulb, 'page' mandarin, bronze fennel
Kopke White Port
TOASTED BRIOCHE & SHERRY "CREME BRULEE"
fried cornbread, chocolate ganache, stake
1998 RivesaItes Ainbre, Domaine shitake
1998 RivesaItes Ainbre, Domaine Fontanel, Roussillon
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