Join Emily Zimmerman, The Dep's resident vegan maven for an elegant, French-inspired menu showcasing the remarkable range of sophisticated plant-based cuisine. Oyster (mushrooms) on the half-shell Seared oyster mushrooms topped with toasted bead crumbs, with creamy parsley sauce, on a pastry shell. Bitter greens salad with sweet citrus dressing Bouillabasse Seaweed toasted jackfruit fish in […]