Vegan & Vegetarian
Please get in touch by filling out our inquiry form for a sample menu.
Menus usually range from $35-$65 per person, before staffing, travel (if applicable), equipment rentals etc.
Minimum food sales and group size apply for staffed events.
Vegan Buffet
Eggplant Involtini
Grilled Eggplant filled with Risotto and served with Tomato Sauce and Fresh Basil
Potato & Spinach Wellington
Bharat Butternut Squash
with Quinoa Gratin
Roasted Nugget Potatoes
with Crispy Shallots
Baby Spinach Salad
with Olive Oil Roasted Chickpeas, Red Onion, Mushroom, Toasted Almonds and Citrus Vinaigrette
Kale Mushroom Salad
with Pomegranate Vinaigrette
Camargue Red Rice Salad
with Black Olive, Artichoke and Roasted Red Pepper with Fresh Herb Vinaigrette
Vegetarian Buffet
Grilled Eggplant & Zucchini Ratatouille
with Roasted Peppers, Tomato, topped with Crispy Shallot and Parmesan Crust
Mushroom Galette
Mushrooms, Leeks, Cream, Shallots and Brandy baked in a Puff Pastry Crust
Basmati Rice Pilaf
Tomato & Bocconcini Cheese Salad
with Fresh Basil, Seasonal Greens, Olive Oil and White Balsamic Reduction
Seasonal Greens
with Shaved Fennel, Radish, Toasted Pumpkin Seeds and Honey Dijon Vinaigrette
Orecchiette Pasta Salad
with Feta Cheese, Black Olive, Artichoke, Roasted Tomato and Fresh Herb Vinaigrette
Fresh Seasonal Fruit Shortcake Station
with Assorted Berries, Stone Fruit, Chantilly Cream and individual Shortcakes
Vegan Brunch
Pancake Station
(1-2 per person)
Whole Grain Vegan Pancakes
Serve with seasonal Fruit Compote, Vegan Butter and Maple Syrup
Breakfast Taco Station
(1-2 per person)
Corn Tortillas, Housemade Black Beans, Vegan Chorizo, Adobo Yam, Red Rice, Pico de Gallo, Avocado Crema, Shredded Cabbage, Fresh Lime, Salsa Verde, Salsa Picante, Pickled Red Onion and Jalapeno
Breakfast Bar
Tofu Scramble with Kale and Roasted Sweet Peppers
Slow-baked Pears with Candied Pecans and Agave Syrup
Breakfast Potatoes with Scallions and Tomato Chutney
Roasted Tomatoes and Mushrooms with Balsamic Glaze
Vegan Nicoise Salad
Steamed Potatoes, Green Beans, Tomatoes, Shallot, Olives and Seasonal Greens, Dijon Vinaigrette
White Bean Salad
with Cherry Tomato, Grilled Zucchini and Italian Parsley with Sherry Vinaigrette
Vegan Mexican Buffet
TACO BAR
– Adobo Yams
– Rajas con Papas (grilled red bell and poblano peppers, potato)
-Vegan Chorizo con Papas (contains gluten)
-Chickpeas al Pastor with Cauliflower
-Chipotle Jackfruit
Mexican Red Rice
Refried Black Beans
Corn Tortillas (served warm)
TOPPING BAR
Shredded Cabbage, Pickled Red Onion and Jalapeno, Pico de Gallo,
Salsa Verde, Salsa Picante, Avocado Crema
Empanadas
– Vegetable Picadillo with Tamarind Dip
– Pineapple Empanadas
Adobo Yam Salad
with Pepitas, Seasonal Greens and Lime Vinaigrette
Seasonal Greens
with shaved Radish, Jicama and Sherry Vinaigrette
HORS D’OEUVRES – passed
Cherry Tomato Confit, Roasted Garlic and Goat Cheese Puff Pastry Tart
Roasted Yam Tostadas with Pico de Gallo and Jicama Slaw
FIRST COURSE – served family style
Housemade Vegetable Charcuterie
Assorted marinated Olives and Cornichons Pickles
Baguette
SECOND COURSE – individually plated
Red Wine Poached Pear
Seasonal Greens, Toasted Almonds with Champagne Vinaigrette
THIRD COURSE – individually plated
(pre-order required)
Eggplant Involtini
Grilled Eggplant filled with Risotto and served with Tomato Sauce and Fresh Basil
OR
Portobello Mushrooms
Roasted and Stuffed with Fresh Herbs and Hazelnuts
Served with Butternut Squash Polenta and Roasted Red Pepper Coulis
FOURTH COURSE – individually plated
Dark Chocolate Torte
with Fresh Seasonal Fruit