I emailed the chef, Steven Park, the day before I was planning to visit for dinner, explaining my oil-free, vegan diet. He shared some 3-course meal ideas, and offered to discuss them when I was in the dining room. Upon arrival, I asked the server to inform the chef. He came out and offered lots of off-the-menu options. Ultimately he prepared for me glazed mushrooms on a bed of arugula with kumquat tomatoes as an appetizer, linguine pasta with mixed vegetable sauce as the entree, and a mixed berry salad for dessert. I asked for extra hot green tea, and got exactly that, which is rare!
The rest of the party was carnivorous and everyone enjoyed their steaks.