Vegan and Vegetarian Menu

Starters

  • Sauteed carrot sandwiches (Vegetarian)

  • Compressed watermelon, cherry tomatoes, jalapenos, feta cheese  and avocado dressing (Vegetarian)

  • Gazpacho with avocado garnish

  • Endive boats with hummus

  • Beet napoleons with goat cheese (Vegetarian)

  • Walnut and pepper paste

  • Tortilla circles with avocado mash

  • Pickled deviled eggs (Vegetarian)

  • Bulgur, potato patties in little gem

  • Blackened eggplant, tomato and peppers with pomegranate dressing

Salads

  • Beet tartare with radicchio, treviso and crème fraiche (Vegetarian)

  • Arugula salad with crispy shallots , toasted almonds (optional: parmesan)

  • Quinoa salad with avocado, mango and peppers

  • Tomato goat cheese salad with heirloom tomatoes, cucumbers, thyme dressing and goat cheese mousse (Vegetarian)

Soups

  • Roasted cauliflower soup

  • Carrot soup with ginger

  • Red lentil soup with roasted bell peppers  ( feta cheese optional)

  • Tomato bisque

  • Gazpacho with avocado garnish (served cold)

  • Pea soup  (served cold)

Entrees 

  • Rainbow carrots , sweet potato puree, beets tossed in orange glaze, veggie patties topped with fennel and pickled peppers

  • Pineapple fried rice with tofu, mushrooms, peas served in a pineapple boat

  • Crispy baked potatoes with olives, bell peppers, onions, artichoke hearts and crispy zucchini wedges

  • T-Bone Cauliflower steaks with blue cheese, rainbow carrots with sumac, mashed herb , garlic potatoes  ( Vegetarian)

  • Maple syrup,  harissa black bean pasta with zucchini spirals, broccolini and cherry tomatoes

  • Blackened eggplants, tomatoes, peppers served with herbed rice and veggie balls

Desserts

  • Chilled Berry Tea with star anise mixed berries and diced bananas 

  • Roasted peaches with almond and pistachio crumble

  • Port poached pears with crumble