We had no idea what to expect when we showed up for dinner. But once we were able to park and find the restaurant, we were reassured by the staff’s warm reception, the beautiful view, white linens, polished flatware and candles. Then, I heard Chef Kevin Dunn, Vegan Culinary Instructor, was in the kitchen. Whahoooo, we totally SCORED!

Now, I was excited because I knew that I was going to be eating plants whipped up in magical and amazing ways. My kids, on the other hand, couldn’t wait to try The Rock, the appetizer they saw our neighbors enjoying at the table next to us. It consisted of thin slices of beef steak in a soy, garlic and ginger sauce that you grill yourself on a 600 degree rock. They thought that was cool!

A plant based amuse bouche arrived first, marinated artichoke and roasted red pepper served on a nest of phyllo ribbons. What, an amuse bouche? And, vegan. Am I in heaven?

It’s a rare day when I can order directly from the menu. Thankfully yesterday was one of those days. In fact there were so many delicious plant-based options it was difficult for me to decide. I started with the Hawaiian baby arugula and baby spinach salad which was plated vertically and served with honey citrus vinaigrette. Great presentation!

Cucumber Pasta Alfredo

To our surprise, after our first course of appetizers arrived and were immediately consumed a whole other course arrived. Apparently Chef Dunn wanted us to try more of the menu. Hellloooo…How often does that happen? Duet of asparagus salad, crispy duck ravioli, mock eel, tomato tart, and carpaccio of yellow tail tuna served on a himalayan salt plate with tobago citrus caviar all arrived on our table in all of their spectacular presentation. Am I dreaming?