Join us for the next installment of our Jain Dinner Series, an ongoing exploration of a culinary tradition that transforms restraint into creativity.

Served family-style, the evening features a multi-course menu inspired by the principles of Jain cuisine, which emphasizes seasonality, mindfulness, and a deep respect for ingredients. Rather than treating these guidelines as limitations, Chef Juan Pajarito and the Avant Garden team use them as a creative framework, resulting in dishes that are both inventive and deeply satisfying.

MENU

Kale Salad

quinoa, fried chickpeas, crispy green plantain, grapes, mint, and lemon dressing

Allergens: none

Kebab Seekh

green plantain, cabbage, and herbs, served with mint & parsley chimichurri, tzatziki, and apple sauce

Allergens: capsaicin

Toast Beans

bean salad, Swiss chard, almond ricotta, and chile de árbol aioli

Allergens: tree nuts, capsaicin

Jeera Rice

curry aioli, fried artichokes, charred corn, Fresno chile, and fresh cilantro

Allergens: capsaicin (removable upon request)

Makhani

Makhani sauce, roasted vegetables, and flour tortilla

Allergens: tree nuts, capsaicin, gluten

Date & Coconut Barfi

toasted coconut, mixed berries, and mango sauce

Allergens: tree nuts

An optional non-alcoholic cocktail pairing will be available, crafted with the same care and precision as the food.