Events

4 course private dinner with some of  New Orleans classic dishes.

First Course

Cajun Caesar Romaine Salad

Crisp romaine hearts tossed in our signature Cajun-spiced cashew Caesar, crowned with aged vegan Parmesan and artisan oven-roasted sourdough croutons.

🍲 Second Course

Smoked Jackfruit & Mushroom Gumbo

Slow-simmered Creole roux with the trinity of celery, bell pepper, and onion. Filled with smoked jackfruit, oyster mushrooms, and okra, served over Louisiana popcorn rice and finished with a drizzle of herb oil.

 Main Course Veggie Étouffée

Tender eggplant, okra, seitan sausages, and wild mushrooms simmered in a rich, smoky plant-based Creole sauce, presented over Louisiana popcorn rice.

or

Vegan Yakamein “Old Sober”

A soulful New Orleans favorite—umami-rich savory broth infused with house Cajun spices, poured over gluten-free spaghetti noodles with portobello cap, vegan egg, and fresh scallions.

🍮 Dessert 

Raw Pecan Pie

Velvety maple-vanilla coconut filling on a date-pecan crust.

or

Vegan Calas

Classic Creole sweet rice fritters lightly dusted with powdered sugar and finished with warm date caramel.

🍹 Featured Beverage

Spiced Citrus Hibiscus Cooler

Ruby-red hibiscus brewed with dried orange peel, cinnamon, and a hint of clove, then chilled and brightened with fresh citrus and garden mint for a refreshing, lightly spiced fall sip.

4 course private dinner with some of  New Orleans classic dishes.

4 course private dinner with some of  New Orleans classic dishes.

First Course

Cajun Caesar Romaine Salad

Crisp romaine hearts tossed in our signature Cajun-spiced cashew Caesar, crowned with aged vegan Parmesan and artisan oven-roasted sourdough croutons.

🍲 Second Course

Smoked Jackfruit & Mushroom Gumbo

Slow-simmered Creole roux with the trinity of celery, bell pepper, and onion. Filled with smoked jackfruit, oyster mushrooms, and okra, served over Louisiana popcorn rice and finished with a drizzle of herb oil.

 Main Course Veggie Étouffée

Tender eggplant, okra, seitan sausages, and wild mushrooms simmered in a rich, smoky plant-based Creole sauce, presented over Louisiana popcorn rice.

or

Vegan Yakamein “Old Sober”

A soulful New Orleans favorite—umami-rich savory broth infused with house Cajun spices, poured over gluten-free spaghetti noodles with portobello cap, vegan egg, and fresh scallions.

🍮 Dessert 

Raw Pecan Pie

Velvety maple-vanilla coconut filling on a date-pecan crust.

or

Vegan Calas

Classic Creole sweet rice fritters lightly dusted with powdered sugar and finished with warm date caramel.

🍹 Featured Beverage

Spiced Citrus Hibiscus Cooler

Ruby-red hibiscus brewed with dried orange peel, cinnamon, and a hint of clove, then chilled and brightened with fresh citrus and garden mint for a refreshing, lightly spiced fall sip.

Indulge in dinner and a dessert on National Dessert Day!