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For diners who avoid gluten and soy, the dinner that takes place on the second week every month will be gluten and soy free, and completely vegan as always (please be aware that the kitchen is shared and is not an allergen free environment).
STRAWBERRY AND ROSE GERANIUM SPRITZER
Strawberry shrub made from the incredibly jammy Gaviota strawberries grown by Tamai Family Farms, with a drop of floral rose geranium syrup and topped with sparkling mineral water.
Non alcoholic. Alcoholic aperitif option available.
BREAD AND BUTTER
Our freshly baked sourdough bread and olive oil butter. Simple yet indispensable.
Little gem lettuce from The Garden Of... Farms, creamy Caesar dressing, crisped capers, sea vegetable sourdough croutons, shaved preserved celtuce and black pepper.
PAPPARDELLE WITH EGGPLANT RAGU
Pappardelle is a long, flat, wide pasta originating from Tuscany, that stands up well to comforting, "meatier" sauces such as this savory slow-cooked eggplant ragu. Finished with a pinch of prickly ash berry and fresh basil.
Broccolini roasted with garlic, olive oil and topped with celery lemon gremolata and pickled peppers.
MILKSHAKE AND MIGNARDISES TRIO
Caramel corn milkshake made using sweet white corn from Tamai Family Farms, and roasted strawberries from the Santa Monica Farmers' Market, served with three little treats (cake bite, nutty cookie and biscotti) to dip in or enjoy on their own.
S+M Vegan cooks from scratch using locally grown produce from the beautiful farmers' markets of Los Angeles.
Our cooking is inspired by the seasons, our combined Italian, French and Southeast Asian backgrounds and by our passion for sharing and bringing people together.
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