Lower Manhattan, NY Shellfish-Free Lunch: French Vegan Seafood Menu Launched
Recommended to both vegan diners and those with a shellfish or other seafood allergy, their new menu captures the salty, briny and rich umami palettes of French seafood and traditional southern French cuisine using plant-based ingredients like seaweed.
More information is available at https://delicesarrasin.com/
With the seafood industry subject to the same scrutiny as other forms of animal farming, and with mass-farmed fish and seafood now standard, Delice & Sarrasin appreciates that many diners are looking for both a more ethical and more environmentally friendly way to enjoy the unique tastes and textures of seafood, including shellfish.
As such, they are now offering their patrons a new selection of vegan seafood-inspired dishes, that they hope will transport diners to the French Riviera.
To start, one popular new appetizer is their Verrine de Saumon, which features layers of homemade artisan vegan 'salmon' with creamy avocado. For mains, their new Crabe Pane aux Choux de Bruxelles is also popular. These crispy 'crab' cakes are topped with plant-based tartar sauce and served with Brussels sprouts.
In a recent write-up by the New York Times, well-known food critic David Kortava said, "One metric for assaying the quality of a vegan dish featuring imitation meat or dairy is the extent to which it approximates the sensory attributes--the mouthfeel--of the real thing. By this standard, the crab cakes at Delice & Sarrasin, presented with a savory cashew-based tartar sauce, are beyond reproach."
Other highlights of their new plant-based French seafood menu include their Coquilles St Jacques, which has pan-seared seaweed 'scallops' served on a bed of sauteed spinach, and their classic seaside Tagliatelle aux Fruits de Mer, which has a melange of vegan 'seafood' and is served drizzled with real French Mediterranean olive oil.
Their full seafood-inspired menu can be accessed at https://delicesarrasin.com/menu
In addition to being shellfish-free and animal-free, most of the French bistro's artisan and homemade seafood substitutes are also nut-free and soy-free.
As the longer and warmer days of spring beckon, Delice & Sarrasin Head Chef Yvette Caron is pleased to be bringing patrons a new selection of rich yet vibrant, French Riviera-inspired plant-based seafood dishes.
The Lower Manhattan restaurant is open for brunch, lunch and dinner seven days a week.
For more information, visit https://delicesarrasin.com/contact-us
Delice & Sarrasin
178 West Houston Street
New York
NY
10014
United States
COMTEX_447394382/2824/2024-02-06T11:03:52
