Our Menus
Please use the menus here as a starting point
Buffets include a basket of freshly baked bread and butter. All entrees can be incorporated into full service events.
Catalan Chickpea and Spinach Meatballs
With Romesco Sauce, an Intriguing Blend of Roasted Peppers, Tomatoes, Hazelnuts, Toasted Garlic and Smoked Paprika
Dahl of Black Lentil
With Tumeric and Ginger Roasted Fall Vegetables Served with Apple Mint Raita and House-made Na’an
Spring Vegetable Crepes with Lemon Herb Veloutte
Sweet Pea and Ricotta Ravioli
With Green Garlic, Parsley and Chive Sauce (Served)
Thai Red Curry
Spicy yet Subtle Blend of Red Chili, Tomatoes, Ginger and Spiced Simmered with Tofu, Sweet Potato, Snap Peas, Asparagus and Coconut Milk
Mushroom and Black Eyed Pea Masala
With Ginger, Garlic, Onions, Tomatoes and Spices
Grilled Vegetable Enchiladas
Served with Mexican Rice
Oven Roasted Vegetables
Farm Fresh Vegetables cut into Chunks, Simply Roasted to Perfection with Virgin Olive Oil and Sea Salt
Potato & Lentil Dahl
Traditional Indian dish with fresh Ground Curry, Onions and Vegetable Stock
Wild Mushroom & Vegetable Bread Pudding
Roasted Vegetables, Porcini Mushrooms, Sour Dough Bread, in a Savory Custard with Fresh Thyme and a Parmesan Crust
Vegetable Chili Verde
The Freshest Vegetables Simmered in a Sauce of Tomatillos & Poblano Peppers, Served with Garlic Rice and Warm Flour Tortillas
Potato & Wild Mushroom Casserole
Perfumed with Garlic and Herbs, Gratinéed with Sourdough Bread Crumbs
Vegetarian “Dream” Galette
Roasted Portobellos, Eggplant, Zucchini, Spinach, Fennel, all Layered with Parmesan on a Polenta Cake with a Sweet Pepper Tomato Coulis
Black Bean Cakes
With Grilled Corn & Tomato Salsa
Vinny’s Stuffed Portobello
With Caramelized Onions, Spinach, Smoked Gouda and Light Dijon Sauce
Southern Sweet Potato & Black-Eyed Peas Casserole
With Smoked Tempeh, Collard Greens & Crispy Onions (Served)
Grilled Eggplant & Goat Cheese Ravioli
with Roasted Garlic, Red Pepper & Cream (Served)
Butternut Squash Swiss Chard Lasagna
with Ricotta & Sage
Spring Frittata
with Asparagus, Peas, Sweet Onions & Artichokes with Fresh Chopped Herbs & Parmesan (Served)
Potato Saffron Dumplings
with Caramelized Fennel, Roasted Tomato Ragout (Served)
Roasted Asparagus Crepes
with Lemon Tarragon Velouté (Served)
VEGAN MENU
Golden Lentil Dahl
Served with Seasonal Winter Vegetables, Scallion & Coriander Yogurt
Sweet Corn, Poblano Pepper & New Potato Casserole
with Cilantro & Queso Fresco
Thai Red Curry
Tofu, Snap Peas and Sweet Peppers and Coconut
Spring or Summer Cassoulet
Lima Beans,Grilled Squash, Soy Sausage, Green Garlic & Sweet Onions
Mediterranean Vegetable Stew
With Fennel, Eggplant, Pepper,Chickpeas with Saffron, Currants, Tomatoes & Almonds
Tuscan Grilled Portobello Mushrooms
With Cannellini Beans & Kale Braised with Garlic & Rosemary
Gratin of Roast Butternut Squash
With Pickled Red Cabbage, Dates & Walnuts
Roast Winter Vegetables
With Beluga Lentils, Golden Raisins & North African Spices
Crispy Marinated Tofu
With Seasonal Vegetable Tempura, Sweet Ginger & Soy Sauce (Served)
Shiitake Mushroom, Spinach & Water Chestnut Pot Stickers
With Sweet Chili Sauce (Served)