The Menu

This menu is completely plant-based and gluten free

Autumn Squash Soup

Roasted Butternut Squash, Sage, Granny Smith Apples, Tomatillo, Coconut Milk, Aleppo-Coconut Butter, Roasted Pepitas, Edible Flower. Gluten Free

Festival Salad

Shaved Brussels Sprouts, Lacinato Kale, Roasted Delicata Squash Rings, pears, Pomegranate Seeds, Preserved Lemon-Creole Mustand-Maple Syrup Vinaigrette, Edible Flowers. Gluten Free, Nut Free

Harvest Roast  

Wild Mushroom-Artichoke-Tofu Pate, Garlic Confit, Walnut, Sage, Tapioca-Rice Flour served with sundried tomato confit-walnut-Pomegranate-Cranberry Sauce.* Gluten free

Celebration Rice

Himalayan Aged Basmati Rice, Shaved Almonds, Toasted Pistachios Caramelized Orange, Barberries, Saffron, Basil, Rose Petals. Gluten free


Roasted Kabocha Squash - $10

Hot Maple-Preserved Lemon Glaze, Basil-Tarragon Chimichurri, Pinenut, Orange Zest, Orange Segments. Gluten free

Garlic Confit Mashed Celery Root - $10

Saffron Whipped Butter, Roasted carrots, mushrooms, Roasted Brussel Sprouts, Pickled Shallots. Gluten free

Purple Sweet Potato Pie (whole pie)- $25

Almond Flour-Ginger Crust, Almond Butter, Coconut Milk, Coconut Condensed Milk, Horchata, Cardamon, Vanilla, Cinnamon. Gluten free

* cranberry sauce ingredients: pomegranate molasses, smoked garlic confit, orange zest, sumac, Persian Basil, Mint, Coriander, Pomegranate Seeds

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Drop Details

‍Serving size
Serves 2 (or 3 for a lighter shared meal)

Delivery is on Wed Nov 24th, between 12-3pm. You will receive a more accurate ETA the morning of the drop.

Preserving Harvest operates a mixed kitchen. The menu is 100% plant-based & vegan, as well as gluten free.

Heating & Serving
Heating and serving instructions will be provided for a couple of dishes.

Restaurant Background

Chef Marcia Sanchez worked for over 10 years in both the restaurant (she worked in several Michelin Starred restaurants) and catering world as a chef before branching off to create her own celebrated catering and events company Preserving the Harvest. Her food is vegetable forward and always stunningly presented. Chef Sanchez is also a certified Sommelier.

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