• Vegan Tray Passed Appetizers

    • Teriyaki Marinated Japanese Eggplant Rounds

      Panko crusted – seaweed and micro green salad

    • Nori Hand Roll

      Quinoa salad – macerated dried cranberries – citrus shallot vinaigrette – French burnt walnuts

    • Filo Triangles

      Sautéed chantrelle mushrooms (or seasonal wild) – caramelized shallots  – fresh thyme

    • Filo Triangles

      Sautéed seasonal greens – roasted garlic – house made cashew cheese – fresh herbs

    • Yucca and Black Bean Cakes

      Sweet mango mustard sauce – cilantro sprouts

    • Sesame Crusted Oyster Mushroom “Calamari”

      Spicy chipotle aioli

    • Watermelon and Jicima Skewers

      Mint syrup – hot chili power – sea salt – lime

    • Roasted Root Vegetable Skewers

      Balsamic sundried tomato and black garlic dipping sauce

    • Chinese Soup Spoon

      Wild mushroom “ceviche” – exotic micro greens

    • Crostini

      Roasted eggplant spread – 3 olive and roasted pepper tapenade

    • Stationary appetizers

    • Roasted Butternut Squash “Hummus”

      Cumin toasted pepitas – rainbow radishes

    • Classic Roasted Red Bell Pepper and Jalapeno-Cilantro Hummus (Trio)

      With  pita – crackerbread

    • Roasted Eggplant Babaganoush

      Three olive roasted bell pepper tapenade – crostini – crudite

    • Spinach & Mushroom Pate

      Served with crostini

    • Mexican Guacamole & Salsa Verde

      Blackened spicy tomato – pico de gallo – fresh made tortilla chips

    • Vegan Entrees

    • Portobello Mushroom

      Stuffed with saffron Israeli couscous – vegetable “tagine” – pomegranate/eggplant sauce

    • Filo Pouch

      Filled with seasoned white beans – soft garlic polenta – red wine porchini sauce

    • Filo Pouch

      Filled with roasted root vegetables – caramelized onions – roasted garlic sauce

    • Risotto of Crimini Mushrooms

      Truffle oil – roasted local baby root vegetables – pea sprout salad – edible blossoms

    • Stuffed Poblano Peppers

      Zucchini-tempeh-corn-scallion stuffing- roasted tomato/red pepper puree