Here are menu suggestions. We will guide and inform you on whats fresh or offered by the local farms, allowing the best choices for your event.
R=raw V=vegan VT=vegetarian G=gluten free S=soy free
*please inform us about any allergy including corn and peanuts.
Appetizers
- Assorted sushi platter with dipping sauce selection - RVGS or VGS
- Seasonal fruit kabobs marinated in honey ginger mint dressing - RGS
- Mediterranean Lettuce Wraps - RVGS
- Cucumber sliders with mock salmon and creamy cashew cheese - RVGS
- Stuffed button mushrooms filled with spiced marinated squash - RVGS
- Stuffed portabella mushrooms - VS
- Cold shrimp with a classic cocktail sauce - GS
First Course
- Spring mixed greens, cherry tomato's, caramelized pears with sweet fig vinaigrette - RVGS
- Hearts of Romaine, sun dried tomatoes and cashew feta tossed with house dressing
- RVGS
- Assorted fresh baked rolls- VS
Second Course
- Tamale with sweet chili sauce - RVGS or VGS
- Sun baked chili - RVGS
- Spinach Quiche - S
- Mexican Pasole soup - RVGS
- Mashed Potatoes with buttery garlic sauce
- RVGS or VGS or GS
- Fresh vegetable medley - RVGS or VGS
Third Course
- Spaghetti with marinated maitaki marinara - RVGS or VGS
- El Churro tacos with fresh pico de gallo - RVGS or VGS or GS
- Fettuccine with Alfredo Sauce - RVGS or VGS
- Fresh basil lasagna with cashew ricotta - RVGS or VGS
- Fermented salmon with sweet citrus ginger dressing - GS
- Fermented teriyaki chicken over brown rice - GS
- Fermented porterhouse steak with pan seared cherry tomatoes - GS
Fourth Course
- Lemon meringue with vanilla frosting - RVGS
- Chocolate cashew cheesecake with fresh berries - RVGS
- Mango lime sorbet - RVGS
- Mexican hot chocolate - RVGS
- Coffee or cappuccino
- VGS
- Herbal Tea - VGS
Menu subject to change without notice