October 2 Autumn Harvest Dinner

Celebrate The Autumn Harvest

An intimate evening of vibrant, living cuisine, live music, and community 🌿 Join us for a beautifully curated raw, vegan dinner featuring locally sourced, seasonal produce at its peak. Every dish is thoughtfully crafted to honor the earth — fresh, organic ingredients prepared in ways that preserve their nutrients, flavor, and vitality.

The evening will start with a jazz trio, appetizers, and a cash bar stocked with our crafted cocktails, mocktails, and vegan wine. Our venue, located in the heart of Avon Hill Cambridge will allow you to mingle with fellow guests as you enjoy the first appetizer course, then followed by a sit-down dinner.

Our menu prices are inclusive of wages paid to all of team and musicians. Extra contributions are appreciated but not required. Reservations are required and non-refundable. If we can fill your seat, we will provide a refund. Thank you for your understanding! The evening is $150 and reservations can be made at nussli118.com. Select "Pick-Up" at checkout to exclude shipping fees.

Raw Vegan Tasting Menu *First Course* Appetizers with Jazz Trio Smoky crisp eggplant, fig, and vegan cheese. Vegan cheeses with our crackers and crisps Sprouted Seed Bread with Carrot Top Pesto Endive with Whipped White Bean Dip *Second Course* Root Vegetable Bisque A silky blend of beets and autumn root vegetables, finished with our seasonal apple sprouted nut granola for a satisfying balance of earthy depth and bright crunch. Paired with our vegetable crisps *Third Course* Kohlrabi & Fennel Carpaccio Thinly shaved kohlrabi and fennel dressed in stone-ground mustard, chickpea miso for umami depth and warming walnut oil, brightened with aromatic sage and thyme with contrasting bitter greens of arugula and frisée. *Fourth Course* Turnip Spiral with Herbed King Trumpet Mushrooms Delicate thin ribbons of autumn turnip dressed in a vegan béchamel and layered with an aromatic herb king trumpet mushroom ragout. *Fifth Course* Fig & Blackberry Galette with Tonka Bean Coconut Ice Cream Fresh black mission figs whipped into a creamy jam, layered with sweet-tart blackberries and drizzled with housemade salted caramel on a pecan and walnut crust— paired with exotic sweet spicy notes of tonka bean infused ice cream made from young coconut meat for a luxurious finish.