Summer Vegan Menu

Summer Vegan Menu

Tray passed

Zucchini blossoms tempura – cashew “cheese” – blackened tomato salsa – cilantro

Shiitake Ginger Seitan Dumplings – Soy Lime Dipping Sauce

Potato and English Pea Filo Samosas

Served Courses

Avocado and Cucumber Soup – Fresh Corn – Crispy Leek

Grilled Black Plum Salad – Radicchio – Butter Lettuce – Serrano – Lime Vin

Hand Made Rustic Tagliatelle – Basil “ricotta” – Zucchini Ribbons – Mint Pesto

“Chicken” Scallopini – Heirloom Tomatoes – Olives – Black Garlic
Grilled Baby Eggplant – Rosemary Oil
Chickpea Polenta Cake

Strawberry Rhubarb Tartlettes – Bourbon Peach “Ice Cream”

Passover Seder


#catering #sandiego #charoset


seder horseradish seder gfish seder entree seder dessertseder eggsOn Monday I had the fortune of preparing a Passover meal for some of our favorite clients. I always love challenging myself with new cuisines and many or these staple Jewish dishes were things I had never made and some never heard of. The menu consisted of Charoset, Gifilte fish, freshly grated horseradish, matzo ball soup, rack of lamb with minted gremalata, butternut squash puree, braised black lentils and roasted asparagus / fingerling potatoes. Dessert was a chocolate chestnut torte with minted berry salad and coconut macaroons filled with caramel.