Evelyn's x The Chef’s Garden

August is National Wellness Month, and Chef Brandon Salomon is joining forces with Farmer Lee Jones and Chef Jamie Simpson of The Chef ’s Garden, to explore “ food as medicine” with an innovative menu highlighting the visual and sensory storytelling at Evelyn’s alongside The Chef ’s Garden’s dedicated approach to sustainable agriculture.

CARROT (GF)

Local yogurt, orange blossom honey. *Paired mocktail featuring lyres nonalcoholic spirits. *
TOMATO (GF/V)

Tomato cloud, sun dried tomato, feta cream. *Paired mocktail featuring lyres nonalcoholic spirits. *
CUCUMBER BLOSSOM (GF/V)

Yuzu curd, demi cucumber, salt. *Paired mocktail featuring lyres nonalcoholic spirits. *

SQUASH SPREAD (GF/V)

Bloom, stem, leaf, seed, fruit-kishik, squash seed “tahini”
WARM EGGPLANT SPREAD (GF/V)

Caramelized eggplant hummus, fermented chickpea, cilantro, aleppo, sumac
SALT BAKED BEET SPREAD (GF/V)

Sesame, dill, mint

FRESHLY LEAVENED (v)

Stone fired pita
VEGETABLE CRISP (GF/V)

Puffed pea, puffed red cabbage, seed crackers
PICKLED VEGETABLES (GF/V)

Dill pickled carrot, beet pickled turnip, pickled celery
SUMMER VEGETABLE CRUDITE (GF/V)

Evelyn's x The Chef’s Garden

LIVE ACTION STATION FEATURING FARMER LEE JONES

MEZZE

ACCOMPANIMENTS

MAIN COURSE

SIDES

DESSERT

Evelyn's x The Chef’s Garden

LIVE ACTION STATION FEATURING FARMER LEE JONES

MEZZE

ACCOMPANIMENTS

MAIN COURSE

SIDES

DESSERT

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