Vegans staying at Four Seasons Los Angeles at Beverly Hills no longer have to skip their luxurious hotel digs to find one of the city’s best plant-based meals. While always on the forefront of plant-based options, the property has just launched its most ambitious vegan food and beverage endeavor: an entirely vegan summer menu with renowned vegan chef Matthew Kenney. Called Folia, meaning “from the leaves”, the new vegan and often raw menu is comprised of 10 appetizers, entrees and desserts designed by Kenney. The Folia menu is offered at Four Seasons’ Cabana restaurant starting July 25 and lasting through September 7, 2018.

Folia appetizers include watermelon poke, hearts of palm ceviche and beet hummus; entrees include green herb tacos and a kelp noodle cacio e pepe; and dessert includes a coconut cream pie. Prices start at 12 USD per item.

The partnership with Matthew Kenney is the latest in the property’s partnering with local wellness experts. Just this spring, the hotel launched a juice bar partnership with Kimberly Snyder of The Beauty diet.

Of these partnerships, general manager Michael Newcombe says, “Four Seasons Hotel Los Angeles at Beverly Hills is excited to partner with Chef Matthew Kenney on the new plant-based menu Folia, as well as celebrity nutritionist Kimberly Snyder on a new juice bar, to further enhance our wellness offerings throughout the hotel. Our new wellness rooms and suites have proven to be very successful, and we are confident that our new food and beverage options will be well received.”