Vegan entrees
Grilled poblano gnocchi, chile rojo sauce, pepitas
Spaghetti sauce pad thai with red bell pepper, snap peas, mushrooms, spicy peanut sauce, sauteed baby bok choy
Cauliflower steaks, sauteed asparagus, herbed red potatoes
Marinated grilled mushroom with baby bok choy, kale kimchi and brown rice
Sweet potato stuffed ravioli with tarragon tomate sauce and wilted spinach and roasted garlic
Roasted chili and corn tamales with rojo lime sauce, spanish quinoa and mixed green salad with cumin vinagrette
Cumin seared tofu, black bean puree, seared avocado, fried plantains
Vegetarian
Starters
Baked Curry kale chips
Zucchini fries with sriracha lime aioli
Edamame Hummus with crudites
Kale guacamole and toasted tortilla crisps
Quinoa sushi with shitake mushrooms, cucumber, asparagus, spicy sushi sauce
Broccoli and cheddar tots with sour cream and shallot sauce
Heart of palm calamari, herb tomato sauce
Zucchini “crab” cakes with spicy remoulade sauce
Entrees
Zucchini noodles with falafel “meat”balls
Grilled eggplant with sauteed kale and farro
Pupusas with green onion, seranos, pumkpkin seeds, cotija cheese sweet pickled veg, avocado and cilantro lime cauliflower rice
Spinach,chard, leek, lemon, goat cheese, rosemary and walnut filo with warm butter beans, roasted artichoke lemon and mint
Linguini with cauliflower, parsley almond pesto, pecorino cheese, topped with toasted bread crumbs
Southwestern polenta cake, Sauteed shallot and brussels spouts with horseradish cheddar, pickled red onion
Marinated Grilled mushroom with baby bok choy, kale kimchi, and brown rice
Desserts
Cinnamon roasted hasselback apples with icecream
Warm white bean blondies with fried ice cream
Chocolate avocado mousse with greek yogurt
Butternut squash pudding with whipped cream and candied pepitas
Molten chocolate lava cake with peanut butter filling and vanilla icecream
Toast with ricotta and warm balsamic caramel apples
Coconut abborio rice pudding with toasted almonds
