Eat This Now: The Vegetarian Menu At Public In New York City (Slideshow)

On the left is the Lavender Gimlet made with Spring 44 gin, crème yvette, lavender cordial, and fresh lime, which isn't part of the tasting menu but worth getting. On the right is the drink that comes with the first course, the Sherried Red Eye — Kelso pilsner, lemon, tomato, and fino sherry.

The first course is local chopped vegetables pickled, roasted, grilled, and raw served with a side of black baba ghanoush. Next, is a gazpacho with tomatillos, hearts of palm, lily bulbs, avocado oil and basil seeds, served with a riesling.

This crunchy veggie roll is filled with salsify, artichoke, and asparagus and topped with dashi caviar and truffle vinaigrette. The wine pairing is a sauvignon blanc.

This dish is charred and crispy on the outside, and soft and tender on the inside. The carrots are served with cauliflower "couscous," mustard-chili caramel, and curry yogurt and paired with rosé.

This is the meaty portion of the menu. The hearty and intensely flavorful dish is pulled mushroom ravioli with sun dried tomatoes, pickled shiitake mushrooms, and green garbanzo beans, served with Grenache.

The dessert takes full advantage of the abundant spring fruits. This delicate dish is made with fresh strawberries and poached rhubarb with olive oil ice cream, toasted polenta cake, and balsamic foam. The meal is finished off with a Riesling from New Zealand.