VEGAN

Vegan Menu
______________________

We believe plant-based catering should be just as thoughtful, creative, and satisfying as any other menu. Our vegan offerings are designed to stand on their own — not as substitutions, but as dishes guests genuinely love, whether they’re vegan or not.
Many of the items below can also be prepared gluten free and/or nut free upon request.

GF = Gluten free - Vgn = Vegan

Cold & Hot Hors d’oeuvres

Fried Cauliflower Fritter - $2.25
served with Korean BBQ sauce (Vgn)

Cheesy Broccoli Fritter - $2.25
with vegan cheddar and sriracha vegenaise (Vgn)

Vegan Samosa - $3.25
filled with potato and peas, served with sweet tamarind chutney (Vgn)

Falafel Ball Cucumber Boat - $2.25
topped with roasted garlic lemon tahini (Vgn)

Hearts Of Palm Style Vegan "Crab" Cake - $3.65
fried, served with vegan caper remoulade and pickled red cabbage (Vgn)

Artichoke Stuffed Mushroom - $2.45
potato, spinach, artichoke (GF, Vgn)

Twice Baked Baby Potatoes - $2.65
potato, spinach, artichoke (GF, Vgn)

Gochujang Marinated and Baked Tofu Lettuce Boat - $2.75
pickled cucumber, shredded carrot & sriracha vegenaise (GF, Vgn)

_______________________________________________________________________________________________

Salads

Quinoa and Roasted Sweet Potato Salad
kale, pickled red onion, cherry tomatoes, dried cranberries & lemon maple mustard dressing (GF, Vgn)

Mixed Garden Salad
mixed greens, pickled beets, grilled fennel, red potato, cherry tomatoes,
cucumber & dill champagne dressing (GF, Vgn)

Brussels Sprout and Kale Salad
candied walnuts & lemon mustard dressing (GF, Vgn)
(can be made nut free)

Pickled Cherry and Farro Salad
cherry tomatoes, cucumber, fresh mint & basil, candied walnuts, mixed greens & vanilla balsamic dressing (Vgn)
(can be made nut free)

Southwestern Salad
garden greens, quinoa, sautéed zucchini, black beans, cherry tomatoes. charred corn, pickled red onion &
creamy Southwestern vegenaise dressing, topped with crispy corn tortilla strips (GF, Vgn)

Greek Couscous Salad
mixed greens, garbanzo beans, bell peppers, pickled red onion, pickled banana peppers, cucumber,
cherry tomatoes, kalamata olives, creamy Greek vegenaise dressing (Vgn)
_______________________________________________________________________________________________

Main Dishes

Oaxacan Bowl
with roasted sweet potatoes, sauteed bell peppers, red onion and zucchini, black beans
and corn, topped with a chipotle vegenaise and pickled red cabbage (Vgn and GF)
Suggested side: Cilantro rice

Crispy Cauliflower Bites
Thai sweet apricot glaze, spring onion & sesame seeds (Vgn)
Suggested side: Coconut rice

Coconut Chana Saag
chickpeas, roasted sweet potato, tomato & kale (Vgn, GF)
Suggested side: Cilantro rice

Hearts Of Palm Style Vegan "Crab" Cakes
fried, served with vegan caper remoulade and pickled red cabbage (Vgn)
Suggested side: Lemon herb rice

Mexican Lasagna
layers of re-fried beans, cumin-spiced black beans, spinach, roasted tomato,
red & green salsa, corn tortillas & vegan cheese (Vgn, GF)

_______________________________________________________________________________________________

Wraps

Hearts Of Palm Wrap
red pepper, spinach & creamy vegan cabbage slaw (Vgn)

Roasted Poblano Jackfruit Wrap
jicama slaw & cilantro-lime vegenaise (Vgn)

_______________________________________________________________________________________________

Desserts

Vegan Coconut Chia Seed Pudding Parfait – $6.25
peach purée, candied pistachios & shredded toasted coconut (GF, Vgn)

Vegan Carrot and Walnut Cupcake – $6.95
vegan coconut frosting, candied walnuts and shredded toasted coconut (Vgn)

Vegan Vanilla Bean Cupcake – $6.95
vegan butter cream frosting & dark chocolate shavings (Vgn)

Vegan Chocolate Cupcake – $6.95
vegan butter cream frosting & white chocolate shavings (Vgn)