At Cornman Farms, the table has always been a place for gathering, sharing, and celebrating the season’s bounty. Our new vegan dinners honor that spirit through thoughtful, family-style meals inspired by the rhythms of the farm and the abundance of the harvest. We're offering two vegan dinners this November, attend one or both. Each will be an experience that’s earthy, elegant, and unmistakably Cornman.
Sunday, November 16, 2025
6:00PM
The German Harvest
Season’s Table: The German Harvest, features a menu inspired by the hearty, rustic flavors of autumn in Germany, reimagined through a plant-based lens.
STATIONED APPETIZERS
Mini Pretzel Bites with Horseradish Mustard Sauce (DF, NF, SF, Vegan)
Warm, soft pretzel nuggets brushed with smoked salt and served with a light horseradish–mustard sauce
Crispy Sauerkraut & Potato Croquettes with Caraway Aioli (DF, GF, NF, SF, Vegan)
Croquettes with a touch of sage, served with vegan caraway "aioli"
STARTER
Roasted Fennel & Saffron Bisque with Olive Oil Foam (DF, GF, NF, SF, Vegan)
Slow-roasted fennel blended with leeks, tomato, and saffron into a golden bisque, finished with fennel pollen and olive oil foam
FAMILY STYLE ENTREE
Braised Cauliflower in Dunkel Beer Reduction (DF, GF, SF, Vegan)
Cauliflower braised in gluten-free beer with cloves and bay leaf, hot-roasted and finished with brown-butter-style vegan oil, oat crumb, caraway, and a touch of farmhouse walnut-maple syrup
CONTAINS WALNUTS
Charred and Roasted Cabbage with Apple & Juniper (DF, GF, NF, SF, Vegan)
Sweet, savory, and lightly smoked cabbage topped with crispy garlic
Smoked Onion Spätzle (DF, NF, SF, Vegan)
Farmhouse spätzle tossed in smoked onion oil, served on a bed of salted kale crisps
Parsnips and Sprouts (DF, GF, NF, SF, Vegan)
Crispy roasted parsnips and parsnip crisps seasoned with light curry spice, served over a shaved Brussels sprout and lemon salad
Beer Mustard Seed Focaccia (DF, NF, SF, Vegan)
Beer-raised focaccia mixed with mustard seeds, roasted with onion and garlic
DESSERT
Baked Apple (DF, GF, NF, SF, Vegan)
Sweet brined apple stuffed with dried fruit méli-mélo, roasted and glazed with ginger syrup, and finished with a cider granita
Reservations required.
Dinner, beer & wine and non-alcoholic beverages included.
Must be 21 or older.
Note: due to the nature of the menu, special dietary requests are not able to be accommodate at this eventfinished with chili mint oil and a touch of apricot jam
FAMILY STYLE ENTREE
Wild Mushroom Bourguignon (DF, GF, NF, SF, Vegan)
Slow-simmered mushrooms, shallots, and carrots in a red wine reduction, served over parsnip root purée
Roasted Root Vegetables with Gremolata (DF, GF, NF, SF, Vegan)
Parsnip, carrot, rutabaga, and other root vegetables finished with fresh lemon, garlic, parsley, and gremolata
Confit Leeks with Lemon Romesco Sauce (DF, GF, SF, Vegan)
Leeks slow-cooked in extra virgin olive oil with thyme and rosemary, finished with an oatmeal crumble and roasted red pepper and walnut sauce
Celery Root and Potato Dauphinoise (DF, GF, SF, Vegan)
Thinly sliced celery root and potatoes slow-roasted with garlic, thyme, sumac, and olive oil
Roasted Apple & Thyme Focaccia (DF, NF, SF, Vegan)
Thinly sliced apples caramelized with thyme and sea salt over a farm-fresh loaf of focaccia
DESSERT
Warm Orange and Cardamom Poached Pear Tart (DF, NF, SF, Vegan)
Poached pear served over an oat milk and lemon custard in a vegan shortbread tart
Reservations required.
Dinner, beer & wine and non-alcoholic beverages included.
Must be 21 or older.
Note: due to the nature of the menu, special dietary requests are not able to be accommodate at this event.
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