The Root Restaurant & Bar hosts Spring Vegan Wine Dinner on May 1

On Wednesday, May 1, The Root Restaurant & Bar will host a special Spring Vegan Wine Dinner. Doors will open at 6:30 p.m. with the five-course dinner beginning at 7 p.m. Each course will feature a vegan dish paired with a select vegan wine by Sommelier Evan Barrett of the Madeline Triffon Plum Market Wine Team. Barrett will be available throughout the evening to answer guests’ questions about the wines. The cost of the dinner is $50 per person, plus tax and gratuity. Wine pairings are an additional $25 per person. Reservations are required. For more information or to make a reservation, call 248-698-2400.

The Spring Vegan Wine Dinner is as follows:

First Course

 Fried Green Tomato with basil and white bean mousse, pickled Michigan shiitake mushrooms and roasted tomato vinaigrette

Second Course

Michigan Ramp and Split Pea Soup with pickled ramps and crispy leeks

Third Course

Bitter Greens Salad with fava beans, avocado, sunflower seeds, shaved raw golden beets, chives and rhubarb purée

Intermezzo

Herb Granita with Meyer lemon

Fourth Course

Hot Pepper Polenta with spring vegetable ragoût, Swiss chard, morels, asparagus, spring peas, new potatoes, shaved baby artichoke and radish salad

Fifth Course

Vegan Chocolate and Cashew Butter Mousse Pie with raw torte crust, whipped “coconut cream” and sweet cherries