Back to All Events

June Blind Tiger with Lauren Fitzgerald's cocktail pairings

Blind Tiger Dining is a six course family style supper series by Shane and Marie of S+M Vegan that has been taking place every last Sunday for over a year and a half.
For this June edition, we are thrilled to collaborate with Lauren Fitzgerald (former bar manager at Citizen Fox, Millennium, Portobello). Lauren will bring you six carefully crafted cocktails -one with each course- for a unique and memorable dining experience.

Reservations only HERE.

MENU (more details coming soon)

1- FROMAGERIE ESSEME CROSTINI TRIO
Crostini trio topped with our Garlic & Herb cashew cream cheese and:
Tomato, pickled red onion, opal basil.
Orange, lemon basil, lemon zest.
Red wine mustard, smoked daikon, apricot, cilantro.

Cocktail: Aperitif
St. George Botanivore Gin, St. George Pear Brandy, lemon, crémant d’Alsace rosé.

2- SUMMER SALAD
Zucchini, chopped endive, stone fruit, fresh herbs and flowers from Luci's garden, crisp lettuces from the Grand Lake Farmers' Market, charred green chile vinaigrette, scallion and roasted hazelnuts.

Cocktail: Punch
St. George Rhum Agricole, Lillet Blanc, white tea, honeydew melon, Oleo Saccharum. Flower & herb ice cubes.

3- STUFFED SQUASH BLOSSOM
Organic squash blossom from Happy Boy Farms stuffed with our blue cheese, coated in a light crisp beer batter and fried.

Cocktail: Sour
Mezcal, Strega, golden beet syrup, lemon, aquafaba.

4- SPANISH TORTILLA & WHOLE ROASTED EGGPLANT
Baked potato pancake, romesco, arugula.
Whole garlic-roasted eggplant, pesto, almond ricotta.

Cocktail: El Diablo
Olmeca Altos Reposado Tequila, Crème de Cassis, Lime, Cucumber, Ginger beer.

5- ARTISAN BREAD SERVICE
Our roasted garlic cashew cheese, cherry-rhubarb compote, whole grain mustard. Freshly baked bâtard bread.
Seared shishito peppers, maldon salt, lemon. Smoked and marinated carrot. Pickled kohlrabi.

Cocktail: Caipirinha
Novo Fogo organic silver Cachaca, lime, strawberry preserve.

6- BLUEBERRY POUND CAKE
Blueberry compote. Meyer lemon curd. Corn milk and candied California ginger ice cream.

Cocktail: Old Fashioned
Barrel-aged Novo Fogo Cachaca, blueberry-lemon marmalade, bitters.

All our cooking is always 100% vegan.
Visit www.snmvegan.com for more info.
We strive to use fresh, high quality produce; menu might be subject to slight modifications based on ingredient availability.
Everything is made by us from scratch, or sourced locally.

Earlier Event: June 24
Friday pop up at The Double Standard
Later Event: June 28
Vegan Singaporean-inspired dinner