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Vegan and Vegetarian Specialties

Catering a beautiful vegetarian or vegan feast has never been more delicious!

VEGAN APPETIZERS:
Flaky Shiitake Tartine with Walnut Pesto
Roasted Garlic Ricotta and Charred Broccoli Bruscetta w Chili Honey Drizzle
Warm Olive, Roasted Garlic and Assorted Antipasto Platter w Crusty Bread
Herbed Polenta Bites with Roasted Vegetable Tapenade, Crispy Capers
Puff Pastry with Apple-Walnut Topping, Cracked Black Pepper, Arugula Garnish
Roasted Garlic and Charred Broccoli Bruschetta with Chili-Honey Drizzle
Cherry-Basil Bruschettas (Seasonal- Substitute Strawberries)
Slow-Roasted Fingering Potatoes w Spicy Cashew Aioli
Curry-Roasted Baby Carrots (or Rainbow Carrots) w Chive or Scallion Garnish
Fresh Vegetable Salad Platter w Tahini Dipping Sauce
Almond-Stuffed Dates dusted with Chinese 5-Spice
Apricots Topped w Black Sesame Sea-Salt and “Cream-Cheese”, Chiffon Basil, and Apricot Balsamic Reduction Drizzle
Stuffed Crimini Mushrooms w your choice:
* walnut pesto w sun-dried tomato garnish
* green olive and roasted bell pepper tapenade topped with toasted pine-nuts
* caramelized balsamic onions with walnut crust
Classic Homemade Hummus Platter w Smoked Paprika and Olive Oil Drizzle served w Fresh Vegetable Selection and Spicy Pita Crisps
Home-made Falafel Bites with Tahini Drizzle
Chilled Asparagus Spears with Honey-Mustard Dipping Sauce

VEGETARIAN APPETIZERS (contains egg or dairy):
Endive-Date-Walnut Bombe
Basmati-Scallion Frites garnished with House Yogurt Sauce and Sriracha Squiggle
Stuffed Cremini Mushrooms with Herb and Walnut Cream Cheese w Parmesan Crust
Flat-Bread Pizzettas w Goat Cheese, Balsamic-Marinated Figs, Red Onions and Arugula
Fresh Seasonal Apricots filled with Toasted Sesame Seed-Sea Salt-Goat Cheese topped with Basil
Baked Brie with Chardonnay, Pear, Cranberry Compote and Served with Crusty Bread
Mini Cornbread Muffins with Chunk of Cheddar Baked Inside and Topped with Veggie Chorizo
Herbed Polenta Bites with Balsamic Caramelized Onion and ShavedParmesan
Slow-Roasted Fingerling Potatoes with Spicy Aioli
Chilled Blanched Asparagus Spears with Wasabi Crème Dipping Sauce
Baby Spinach-Cheese Pies with Carmelized Onion and Flaky Crust
Artisan Cheese and Fruit Platter

Main Vegan and Vegetarian Entrees

Roasted Tofu with Toasted Black Sesame Gomasio, topped with Charred Brocolli, Sea Salt and Chili-Honey Drizzle

Stuffed Oven-Roasted Peppers filled with Shiitake Mushrooms, Shallots, Farro and Chard with Truffle Oil atop Lemon Beurre Blanc **OR** filled with Cous Cous, Currants, Almond, Fresh Herbs and Feta Cheese

Elegant Kabocha Squash Crescent filled with Heirloom Legume Salad, Minced Pickled Shallots, Fresh Herb-Infused Olive Oil

Vegan and Vegetarian Lasagna (Butternut squash-pesto or roasted garden vegetable w marinara)

Stuffed Roasted Portabellas (vegan and vegetarian versions)

Warm Sicilian Pasta Salad with Chopped Tomatoes, Fresh Herbs, Olives, Capers and Smoked Cheeses

Asian Sesame Soba Noodles with Bok Choy, mixed spring vegetables, Cashews and savory-sweet Tofu (optional)

Savory Shiitakes with Farro, Swiss chard and pine nuts

Stuffed Delicata Squash filled with warm-spiced grain pilaf, goat cheese, cranberries, hazelnuts and fresh herbs (seasonal)

 Smoked Paprika-Fried Chickpeas with Savory Scallion Yogurt Sauce on the Side

Caramelized Tempeh with Balsamic Roasted Eggplant, Zucchini and Bell Peppers

Lasagna: either roasted vegetable and marinara Or butternut squash and pesto

Stuffed Portabellas filled with soft herbed Cheese, roasted peppers, pine nuts, olives, fresh herbs and a Parmesan crust

Roasted root vegetables with herb pesto, paprika-fried chickpeas with garlic yogurt sauce

Coconut Curry with Lime, Chili, Fresh Herbs and Thai Spices with Seasonal Vegetables and Tofu upon request. Served with Brown Rice or Asian Noodles

FABULOUS SALADS:
Celebrations Salad ~ Local Baby Greens with Shredded Beets, Carrots, Purple Cabbage, Champagne Vinaigrette
Crisp Lettice Wedges with Chunky Roquefort Dressing , Shallot and Bacon Crumbles
Kale Salad with Creamy, Tangy, Toasted Sesame Dressing
Roasted Beet Salad with Baby Spinach, Toasted Walnuts, Red Onion, Roquefort, and Honey Balsamic
Baby Arugula with Fresh Oranges, Shaved Fennel, Toasted Cashews and Coconut Citrus Dressing
Asian Cole-Slaw with Shredded Cabbages, Carrot, Candied Ginger and Scallions
Power Greens Salad with Lemon Garlic Dressing, Crisp Red Grapes, Toasted Seeds and Avocado
Baby Greens Salad with Cranberries, Toasted Pecans, Chopped Apple, Feta or Goat Cheese, and Cinnamon Balsamic
Mediterranean Chickpea Salad with Chopped Tomatoes, Green Peppers, Red Onion and Fresh Oregano, Parsley
Roasted Cauliflower tossed in a tangy Cumin Vinaigrette with Chickpeas, Tomato, Red Onion, and Fresh Herb
Baby Arugula, Shaved Fennel, Seasonal Fruit and Shaved Pecorino and Pecan with a Pear Vinaigrette
Butterleaf Lettuce with Citrus-Tarragon dressing
Cesar Salad (Vegan or Vegetarian) with Homemade Croutons or Crispy Spiced Chickpeas
Caprese Salad with Heirloom Tomatoes, Fresh Mozzarella, Capers, Basil Oil & Balsamic (seasonal)
Kale Cesar with Toasted Sesame-Lemon Dressing
Greek Salad with Chopped Romaine, Cucumber, Tomato, Kalamata Olives and Feta Cheese
Orange, Beet, and Fennel Salad with Coconut-Infused-Citrus Dressing
Local Baby Greens, Heirloom Cherry Tomatoes, Cucumber, Radish with choice of Honey-Mustard, Homestyle Ranch, or Herb Balsamic
Green Beans with Cherry Tomato, Marinated Shallots and Honey Mustard Dressing
Farmhouse Potato Salad with Celery, Red Onion, Capers and Fresh Herbs
Asian Coleslaw with Shredded Cabbage, Carrots, Cilantro, Green Onion and Candied Ginger
Winter Roasted Beet, Hazelnut and Farro Salad
Shredded Cabbage Salad, with Carrot, Currants with Olive Oil and Lemon
Romaine with Chopped Apples, Walnuts, Celery, and Fennel with Creamy Lemon Dresssing

HOT SIDES:
Green Beans Almandine (vegan option)
Mixed Seasonal Vegetable Medley with Garlic Butter or Infused Olive Oil
Steamed Asparagus with Garlic Butter or Infused Olive Oil
Braised Baby Carrots with Orange and Cumin
Steamed Broccoli with Sesame Dressing
Lemon and Parmesan Roasted Asparagus
Curry-Roasted Carrots with Fresh Herb Garnish
Steamed Cauliflower with Toasted Cumin Seeds, Olive Oil, Fresh Garli, Lemon and Red Pepper Flakes
Tender Roasted Green Beans with Garlic, Sea Salt, Pepper, Olive Oil and Lemon Squeeze
Roasted Baby Red Potatoes
Wild Rice and Basmati Pilaf with Fresh Herbs
Mixed Whole Grain Pilaf
Roasted Root Vegetable Medley
Curried Quinoa Pilaf with Currants, Toasted Almonds, and Fresh Herbs
Israeli Cous Cous with Sage Butter and Pine Nuts
Roasted Garlic Mashed Potatoes with Fresh Scallions and Parsley (vegan option)
Roasted Potatoes, Fennel and Meyer Lemon
Paprika-Fried Chickpeas
Savory Garlic Red Beans
Cuban Black Beans

SOUPS:
Creamy Coconut Carrot Ginger
Miso and Root Vegetable Stew w Sea Vegetables
Heart Lentil Vegetable