DALLAS Executive chef Anthony Bombaci at Nana in the Hilton Anatole here has added a vegetarian tasting menu with no eggs or cheese and a lacto-ovo vegetarian tasting menu to the offerings at the noted 27th-floor fine-dining restaurant.
Both menus feature a seven-course or a 10-course sampling. Wine pairings are available for both. The seven-course menu is $85 per person, or $121 with wine selections in 20-ounce servings. The 10-course menu is $100 per person, or $145 with wine.
Selections from both menus feature Deconstructed Green Bean Casserole with Honshimeji mushrooms, fried onion praline and tempura green beans. The Liquid Baked Potato is highlighted with potato chip “salt” and chive oil, while the grilled leeks are accented with glazed Cipollini onions and Romesco sauce.
The vegan menu features a “Carrot Marmalade” with passion fruit granite and peanuts and “Cucumber Spaghetti” with pistachio gravel, scallions, premium pistachios and sesame seeds.
The lacto-ovo vegetarian menu includes a selection of Manchego and Idiazabal cheeses served with a carrot-mandarin marmalade and arugula selvetta, and a version of Bombaci’s “Cucumber Spaghetti” with yogurt, pistachio oil pebbles, scallions and sesame tuiles.
Contact at Ron Ruggless [email protected].
