VEGAN /VEGETARIAN MENUS
Welcome to our new website! Below is a partial list of what we offer. Watch for our full list of menus, coming soon, or give us a call.
– Roasted garlic mushrooms with fresh Thyme and Rosemary
– Moroccan-spiced Cauliflower bites with Turmeric vegan yogurt dip
– Tofu Peanut Satay and Cucumber Skewers Topped with Toasted Peanuts and Fresh Mint
– Lemony Chickpea Bruschetta
– Italian Eggplant Caponata Crostini
– Vegetables Skewers with pesto
– Artichoke Dip and crudités
– Stuffed Goat Cheese mushroom with toasted panko and herbs
– Zucchini Fritters with sour cream
– Grilled Seasonal Vegetable Plate with Pesto Dip
– Cheesy Cauliflower Latkes with scallion sour cream
– Vegetable Skewers with Herbes de Provence
– Phyllo Tarte Provencale with Zucchini, Tomato, Onion and Pesto
– Shredded Red Cabbage, Carrot and Mint Salad
– Spicy Cashew Thai Chickpea Broccoli Salad
– Asparagus Tabbouleh with lemon mint olive oil dressing
– Avocado and cabbage slaw with lime ginger scallions vinaigrette
– Cashew Crunch Shredded Brussels Sprouts, Red Cabbage with Sesame Ginger Dressing
– Farro Salad with arugula, cranberries, sliced green apple and toasted pecans
– Seared Tofu Tabbouleh with parsley, bulgur grain, cherry tomato, lemon garlic vinaigrette
– Quinoa Fall Salad with Shredded roasted Brussels Sprout, Apples and Pecans
– Roasted Corn Pasta Salad with Avocado, Cherry Tomato, Farfalle, Cilantro, Lemon Vinaigrette
– Brussels Sprouts Caesar Salad with vegan “parmesan” cheese and croutons
– Cauliflower Steaks with Lemon Salsa Verde
– Fusilli with roasted Eggplant caponata
– Harissa Fresh White Bean stew with Turmeric yogurt
– Pasta Pesto, Asparagus and Peas
– Lemon Rice Pilaf with Roasted Seasonal Vegetable
– Wild Mushroom Ragout with Polenta
– Sautéed Artichoke hearts with herbs de Provence and sautéed garlic
– Spaghetti with Mushroom Bolognese
– Thai Peanut Coconut Cauliflower Chickpea and Sweet Potato Curry with brown rice
– Risotto a la Parisienne with Roasted Beets, Toasted Pine nuts, Chives, Fresh Parmesan
– Vegan Turmeric Pineapple Tofu Kabobs with coconut rice
– Broccoli with Garlic Butter and Cashews on Basmati rice
– Veggie Shepherd Pie, Oven Baked Provencal Seasonal Vegetables mixed with Yukon Mashed Potatoes, In a Cabernet Wine Sauce
– Mushroom Kufteh with Green Harissa and Grilled Asparagus Pesto
– Impossible Burger Balls with Teriyaki ginger sauce on a bed of Basmati rice
– Fricassee de Champignons Sauvages, Sautéed Portobello and Shiitake, Fresh herbs, Garlic and Olive Oil
– Aubergine Parmigiana with Sliced Eggplant, Chunky Tomatoes, Mozzarella, Fresh Basil and Parmesan
– Farfalle a la Provencale with Seasonal Vegetables, Olive Oil, Fresh Garlic and Parmesan Cheese
– Sautéed baby artichokes with onions and garlic, served with grated Parmesan cheese or Vegan Cheese
– Vegan Chili with Sweet Potatoes and Black Beans, Chunky tomatoes and Fresh Basil
– Spaghetti with Cremini and Porcini Mushroom Bolognese
– Vegan Chili with Sweet Potatoes and Black Beans
– Vegan Pineapple Fried Rice
– Vegan Cauliflower Casserole with vegan cheese and buttery bread crumb
– Assortment of Vegan/Vegetarian Desserts
– Mini Cremes Brûlées
– Mini Mousses au Chocolat
– Assorted Cookies
– Fruit Salad with Mint and Citrus