Mother always had to nag you to eat your vegetables... but she probably never served vegetables like these. On Monday night, MB Post will feature an all-vegetarian, zero-waste dinner, serving up an elevated and inspired vision of what "Eat Your Vegetables" can look like. 

The October 14 dinner will draw inspiration from the late summer/early fall harvest. Chef David LeFevre says he sees this sustainably-inclined four course menu as an opportunity to further flex the restaurant's creative muscle "in the most fun and delicious way we know how."

The four-course menu includes:

1st course:

Roasted black mission figs, chilled eggplant, mizuna and white sesame;

2nd course:

Kabocha pumpkin tempura, smokey pepita molé, chayote and cranberry gastrique;

Roasted root vegetables, caramelized Tokyo turnips, charred radishes, sautéed greens, sweet potato, citrus chimichurri;

3rd course:
Fall squash gnocchi carbonara with smoked shiitake;

King Oyster mushrooms, slow roasted over live fire, with chili soy black garlic sauce and chestnut hummus;

Dessert:
Parsnip and coriander creme brûlée with candied hazelnuts and bourbon caramel.

The prix-fixe dinner is $65 per person (not including tax and gratuity), plus an optional wine pairing for $45.

To further the concept of sustainability, the restaurant is encouraging attendees to "BYOTB" (Bring Your Own To-Go Box) for leftovers. 

To make reservations, call (310) 545-5405 or reserve online at http://bit.ly/MBPVeggieDinner.