The first New England-grown fruits and veggies are ripe and ready, farmer’s markets are opening up, and Vincent’s in Kendall Square is celebrating the start of this year’s growing season with a vegetarian tasting menu on Thursday, April 28th.

Already beloved for their commitment to working with local and sustainable producers, Co-Owner Evan Harrison, Chef de Cuisine Philip Nacron and their team are taking a break from meat for this installment of the restaurant’s monthly Chef’s Tasting Menu Series and letting vegetables take the spotlight. Dishes will feature ingredients from some of the their favorite area farms and growers – asparagus Milanese, tandoori carrots, kohlrabi and spinach dumplings in mushroom broth, Drumlin Farm egg and fava bean tortilla Española, and beet Wellington.

A vegan option is available if you make your reservation before April 23rd so hop to it if you want to go all in. There’ll also be an optional beverage pairing selected by Beverage Director Mariana Moreno, including a welcome cocktail and four pours of bright, spring-centric wines to complement the dinner’s eight courses. Tickets are $70 apiece; there are just 40 seats available for this single (7:00pm) seating so book yours ASAP via Resy.