Vegetarian Menu

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

Caprese Salad

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.

Vegetable Enchiladas

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.

Vegan Lemon Meringue Cupcakes

Ready to book this meatless menu?