The First Six — Veggie Pop Menu

A crisp taro shell gives way to silken tofu and aromatic shiso cream.

Charred king oyster mushroom glazed in bright, smoky tamarind.

Cool cucumber ribbons hold avocado mousse, lime and garden herbs.

Fire-kissed eggplant lacquered with mellow miso and toasted sesame.

Golden sweet potato, soft coconut cream and a flash of makrut lime.

Cold watermelon, cultured plant feta, basil oil and pink pepper.