Broccoli and Cauliflower Fritters
with madeira mushroom puree.
Charcuterie-Style Vegan Flatbread
Spinach, heirloom tomato, and chiffonade basil on a cauliflower crusted flatbread. Topped with vegan asiago cheese / Italian cheese blend.
Dairy-Free Stuffed Mushrooms
served on a bed of mixed green salad in a lemon vinaigrette.
Spinach, Apricot and Pepitas Mixed Green Salad
with mustard vinaigrette
with balsamic glazed dressing
Greek Butter Lettuce Salad
with honey-Dijon vinaigrette
Salmon Cauliflower Mushroom Risotto
Herb crusted salmon with chardonnay-reduced cauliflower, mushroom and parmesan risotto. Topped with zucchini noodles, sliced honey roasted carrots and spinach.
Eggplant and Brussel Sprouts Parmigiana
Panko and bread crumb crusted eggplant, topped with a Brussels sprout and Italian cheeses. Served with orzo in bolognese sauce and parsley garlic zucchini.
Apricot Tempura Tofu
Sesame soy apricot glazed tofu, tempura fried and topped with a sautéed broccolini and tempura asparagus. Served with quinoa fried rice and a Sriracha scallion sauce.
Southwestern cilantro, cumin and chipotle-marinated vegetable medley, tossed with a black bean puree and tomatillo salsa verde. Topped with cotija cheese and Mexican salad and served with a side of cilantro-lime rice.
Vegetable Curry with Carrot Hummus
Vegetable medley in a turmeric coconut cream curry sauce, served with a tahini carrot hummus and a cauliflower and jasmine rice blend.