<p>Mocha crumb donuts and cinnamon twists</p>
<p>Ginger island grilled tofu over coconut mashed yams, and greens, with grilled mango salsa, spiced candied pecans, and fried ginger</p>
<p>Apple cider glazed tempeh with rosemary root vegetable puree, matchstick fried parsnips, and marinated kale</p>
<p>Thai chopped salad with basil smoked tofu, chili spiked pistachios, grilled onions, Tamarind ginger chutney, greens, and spicy peanut dressing</p>
<p>Chocolate ganache bundt</p>
<p>Chef Adam Sobel</p>