Review of 2nd Course Of Valentine’s Day Dinner at Epif by pdxveg

This consisted of a polenta cake topped with sautéed tempeh and asparagus, red wine sauce, squash purée, and a picked pepper/hearts of palm/bell pepper/onion chimichurri. It was as delicious as it was beautiful, with a delightful mix of flavors and textures. #saveveganrestaurants