Vegetarian and Vegan

Appetizers

Vegetarian Sushi: A vegan twist on a classic Japanese appetizer

Pressed Terrine of Goat’s Cheese, Spinach and Roasted Mediterranean Vegetables, Mixed Leaves and Sauce Verge

Mini fetta tarts with balsamic onion jam and bitter greens

Bean curd vegetable and nori spring rolls

Bruschetta (tomato, basil, garlic with a hint of lemon served on crusty bread rounds

Tortilla Spirals: flour tortillas filled with a sundried tomato/pepper cheese mixture and cut into spirals

Peppers Provencal: a mélange of sweet red, gold and green peppers caramelized with onions, garlic and herbs de Provence served with cocktail party rye squares

Hummus: a dip of pureed garbanzo beans, garlic and tahini with a hint of lemon and paprika drizzled with extra virgin olive oil and served with pita triangles

Our Stationary Appetizer Table: Our Stationary Appetizer Table is beautifully displayed with fresh seasonal fruits and vegetables, accompanied by an assortment of dips and vegetable chips. Also included are imported and domestic cheeses, crackers, hot artichoke dip with fresh breads, baked brie with apples and a roasted red pepper hummus with pita wedges.

Choose from an assortment of dips:

Beetroot walnut & roasted garlic

Smoked Eggplant

Feta & oregano

Roasted pumpkin, basil and almond

Roasted Tomato and garlic

Moroccan carrot

Mushroom, ricotta & walnut

Basil & Pine nut pesto (seasonal)

Kalalmata olive tapenade

White bean, tahini & garlic

Spiced pepita

Entrees

* Ratatouille Stack with wild mushrooms

*Artichoke Lasagna: White lasagna filled with cheeses and marinated artichokes: marinara sauce served alongside

*Mixed Grill of Summer Vegetables with Dried Tomato Aioli-grilled summer squash, portabella mushrooms, onion and broccoli drizzled with walnut oil and rosemary and served over brown rice pilaf

*Penne Rigate with Sun-dried Tomato Pesto and Eggplant Caviar

*Timbale of Eggplant and Zucchini on creamed mushroom and spinach

* Marinated Tofu and Vegetable Kabobs

*Pan Fried Wild and Cultivated Mushrooms sautéed with Roasted Red Pepper, Cashew Nuts and Red Chard, finished with cream and Brandy, set on a bed of Celeriac and topped with a Crisp Potato Lattice

*Asian Vegetables with Tofu and Coconut Milk: Broccoli, Cauliflower, baby corn, snow peas, skitake mushrooms, Chinese eggplant, and tofu are finished with coconut milk, soy and oyster sauces, coconut milk, spices and herbs.