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Vegan Tray Passed Appetizers
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Teriyaki Marinated Japanese Eggplant Rounds
Panko crusted – seaweed and micro green salad
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Nori Hand Roll
Quinoa salad – macerated dried cranberries – citrus shallot vinaigrette – French burnt walnuts
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Filo Triangles
Sautéed chantrelle mushrooms (or seasonal wild) – caramelized shallots – fresh thyme
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Filo Triangles
Sautéed seasonal greens – roasted garlic – house made cashew cheese – fresh herbs
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Yucca and Black Bean Cakes
Sweet mango mustard sauce – cilantro sprouts
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Sesame Crusted Oyster Mushroom “Calamari”
Spicy chipotle aioli
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Watermelon and Jicima Skewers
Mint syrup – hot chili power – sea salt – lime
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Roasted Root Vegetable Skewers
Balsamic sundried tomato and black garlic dipping sauce
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Chinese Soup Spoon
Wild mushroom “ceviche” – exotic micro greens
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Crostini
Roasted eggplant spread – 3 olive and roasted pepper tapenade
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Stationary appetizers
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Roasted Butternut Squash “Hummus”
Cumin toasted pepitas – rainbow radishes
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Classic Roasted Red Bell Pepper and Jalapeno-Cilantro Hummus (Trio)
With pita – crackerbread
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Roasted Eggplant Babaganoush
Three olive roasted bell pepper tapenade – crostini – crudite
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Spinach & Mushroom Pate
Served with crostini
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Mexican Guacamole & Salsa Verde
Blackened spicy tomato – pico de gallo – fresh made tortilla chips
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Vegan Entrees
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Portobello Mushroom
Stuffed with saffron Israeli couscous – vegetable “tagine” – pomegranate/eggplant sauce
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Filo Pouch
Filled with seasoned white beans – soft garlic polenta – red wine porchini sauce
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Filo Pouch
Filled with roasted root vegetables – caramelized onions – roasted garlic sauce
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Risotto of Crimini Mushrooms
Truffle oil – roasted local baby root vegetables – pea sprout salad – edible blossoms
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Stuffed Poblano Peppers
Zucchini-tempeh-corn-scallion stuffing- roasted tomato/red pepper puree
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