Fermentation has been used to preserve the bounty of a growing season, but also has the added benefit of making it more digestible, extremely healthful, and has a great depth of flavor. I believe that fermentation is especially important for creating a ‘heartiness’ in plant-based cooking, that is otherwise harder to achieve. Fermentation needn’t be predominantly salty or sour in flavor, such as our house made sourdough bread, which is only a little sour, but complex. Come see for yourself!
A gluten-free version is available as well.

This 4-course dinner is an all-inclusive (no tax, no tip!) $29, and reservations can be made here.

That said, here is the menu for the evening:

Housemade Sourdough, Cultured Sunflower ‘Lipauer’ Cheese
The sourdough we make uses a wild-yeast starter, and several long-cool fermentations (almost 20 hours), which results in a crisp and creamy loaf that still is balanced without being particularly sour. ‘Liptauer cheese’ is Hungarian in origin, and refers to a cultured cheese and vegetable spread. We’ll make ours with cultured sunflower seeds, and fermented peppers and onions.