Millennium Restaurant has always been one of my favorite places to eat in San Francisco – it’s an upscale, gourmet, all-vegan restaurant with unique, creative dishes and a menu that constantly changes. I have never ordered the same thing twice there – which makes it an even more fun place to eat 🙂 What I also love about them is they’re committed to using healthy, organic, fresh, seasonal ingredients and turning them into beautiful dishes that are as exciting to the eye as they are to your tastebuds! I would bet that even meat lovers would enjoy this restaurant. Last night, we went there for my husband’s birthday – and it certainly did not disappoint!
Below is a sampling of what we ordered, and pictures from our culinary adventure – hope you enjoy them!
We started with an Indian Spiced Red Lentil Soup infused with warm spices and a dash of coconut milk on top. It was a great way to start off the meal – reminded me a little bit of Indian Daal and Sambar mixed – with a Thai fusion twist. Both warming and simple, it was a perfect balance to the cold SF weather outside.
We also ordered the Black Bean Torte made with a whole wheat tortilla, caramelized plantains, smoky black bean puree, pumpkin-habanero papazul, cashew sour cream, and strawberry salsa. The torte just melts in your mouth as soon as you bite into it – with the flavors of the plantains and black bean puree seamlessly melding together. The salsa and papazul add a spicy kick, adding an element of surprise to every bite.
We were really excited, and ordered four entrees from the menu. Luckily, we were so hungry and they were so tasty that we finished all of them! First up… the Indian Spiced Potato Cake with cardamom scented grilled eggplant puree, chestnut lima bean coconut saag, tamarind-tomato chutney, pickled fennel and a cherry tomato salad. In the picture below, you can see that the cherry tomato salad is on top of the potato cake. They also added a “pakora” on the side – which is like a vegetable fritter. The tomato chutney added a nice sweet and spicy flavor to the dish, and the saag was cooling against the spiciness of the potato cake.
Next up, the Peach and Pecan Glazed Tempeh with a peach & molasses glaze, a seared white corn grits cake, roasted green chile cashew cheese, seared broccoli rapini, a peach-ginger chutney, and pickled okra. I’m not usually a fan of tempeh, but this one was amazing! It had a very earthy and nutty quality – and the texture was absolutely perfect against the creaminess of the white corn grits cake.
Then we moved on to the Roasted Corn Masa Cake with pozole, caramelized fennel, pinquito beans, tomato confit and exotic mushrooms. It was served with seared kale, mole negro and an avocado-jicama relish. This one might have been my favorite of the night, just because of the strong, bold mexican flavors incorporated with such unique ingredients! The hominy in the pozole was excellent, and the beans were so cute and tiny! I’m also a big fan of avocado so no surprise that I loved the relish 🙂 And given that I’m a health nut, I was estatic to see kale incorporated into this dish!
Lastly, we had the Sesame Seed Crusted Tofu in yellow coconut curry with roasted corn, Japanese eggplant, bok choy, squash, Bhutanese red rice, stone fruit and chile de arbol sambal. It was served with a Thai basil cucumber salad. This was a great light and airy dish – the Thai and Asian inspired flavors binded the dish together, and the tofu was super flavorful and had great texture!
After all this – you can imagine – we were stuffed! But in a very good way 🙂 We also had amazing wine to pair with our meals, and finished off the night with one dessert shared by all – a caramel torte served with a coffee flavored sorbet – which was the perfect way to end the night! Needless to say, this was one of the best dining experiences I’ve had in a long time – I think Millennium might have even outdone themselves from the last time I ate there – which is definitely a feat! My husband walked out of the restaurant happy, relaxed and very full – it was the perfect birthday dinner 🙂
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