menus

All allergies must be discussed ahead of service.  

SOUPS

•Roasted tomato soup with basil cream

•Creamy pumpkin

•African peanut with sautéed, onions and garlic

•Cauliflower with vegan bleu cheese croquettes
•Asparagus soup in season

•Italian Pasta e Fagioli 

•Indian Dahl

•Lentil

•Potato with faux bacon

•Hearty root vegetables

•Mushroom (foraged when in season)
 

SALAD

•Mixed greens, beets, vegan or cow goat cheese, spice roasted walnuts, champagne vinaigrette 

•Baby Kale  Salad crispy non bacon and a light red wine dressing

•Classic Caesar, corn bread croutons, classic dressing

•Spinach Salad with toasted sliced almonds, vegan blue cheese, fig-balsamic vinaigrette 

•Arugula Salad with cucumber, lemon and oil dressing

•Beet and pickled red onion salad with goat cheese and crostini 

•Bean and corn salad local corn, sweet and hot pepper confetti

•Watermelon salad with leeks and tofu and, citrus-mint dressing
•Endive, celery, apples, walnuts, creamy yogurt dressing
•fresh cabbage thinly shaved with fennel green apple, creamy poppyseed dressing

•Quinoa tabouli , cucumber, red onion, parsley, mint all in a lemon and oil dressing

•Classic potato salad in creamy mustard dressing  with carrots, peas, red onion and a veganaise or mayo dressing( optional red wine dressing)
•green bean salad with roasted almonds and can be served hot or cold

•Caprese classic tomato (when not fresh will use hot house), mozzarella, and basil, white balsamic vinaigrette

•Sesame noodles, mung sprouts, and scallions, spicy peanut sauce

•Roasted cauliflower sun-dried tomatoes, jicama (in season), capers, black olives, with a carrot coriander dressing

•Vegetable medley green beans, rainbow carrots, scallions and olive oil

 

GRAZING TABLES

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•Cheese table with vegan and vegetarian( your choice) fruit, veggies, bread crackers etc.

•Mediterranean table with hummus, tabouli, taziki, olives, veggies, bread crackers etc.

Mixed grazing table with cheese, mediterranean and savory surprises

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Mains

•King oyster mushrooms(in season) with ricotta pesto, almonds, and lemon confit

•Pasta Primavera

•Roasted root vegetable carrots, parsnips, rutabaga, turnips, brussel sprouts when in season roasted with olive oil and garlic

•Mushroom risotto

•Vegetable Coconut Curry, basmati rice, tamarind-date chutney

•Fully loaded lasagna with roasted veggies and cheese with marinara 

•Eggplant Parm with layers of baked eggplant , cheese and marinara

•Pasta Pesto with angle hair and fresh basil, garlic, oil and nutritional yeast

•Crispy Tofu with seasonal vegetables and blackened onions

•Mac and Cheese

•Mushroom ravioli, spinach, caramelized onions, sautéed mushrooms

•Saag Paneer

*Penne alla Vodka Orrechiette with vegan sausage, broccoli rabe, and roasted peppers

•Vegetable, potstickers, vegetable spring rolls, sesame noodles, and dipping sauces

•Palak paneer

•Chana masala

•Red Lentil Curry

•Mongolian Seitan

•Ratatouille 

•Buddha Bowl, greens, rice, protein with tahini dressing

•Chili with beans and meat substitute

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Accompaniments and sides

Seasoned rice with leeks and fresh herbs
Indian spiced coconut rice 
Oven roasted potatoes, fresh rosemary, crispy garlic 
Steamed local fingerling potatoes 
Yukon Gold mashed potatoes
Smashed potatoes 
Grilled tofu or seitan

Raita

Samosa

tofu satay

samosa

zucchini fritters

stuffed mushrooms

Roasted squash and brussel sprouts

Knish /potato, quinoa, or sweet potato with sour cream and apples sauce 

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Prices subject to change

Buffet choice of 3 mains and 2 sides-$100 pp

Family style choice of 3 mains and 2 sides-$125 pp

Plated 4 course with edible flowers and herbs $250.00 pp

Grazing tables start at $550.00 and go up depending on head count. 

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RETREATS

900.00 A DAY CHEF FEE FOR 3 MEALS

PLEASE BE IN TOUCH FOR MULTIPLE DAY DISCOUNT

Travel charged separately 

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18% service charge on all jobs

tipping is appreciated

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