Vegetarian Menu

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Vegetarian

Starters

English Cucumber Cups with Feta, Kalamata Olives, Fresh Mint and Dill

Beet Tartare with whipped Gorgonzola Chive Cheese and Baby Arugula and Crostini

Heirloom Tomato Bruschetta with Balsamic Reduction and Basil Oil

Pecorino and Rosemary Flatbread with Extra Virgin Olive Oil and Cracked Black Pepper

Assorted Hummus with Naan

Fresh Corn Tortilla Chips, Salsa Fresca, Guacamole

Pumpkin and Pesto Crostini with Ricotta and Dried Cranberries

Arancini - Crispy Risotto with Pecorino Cheese, Spicy Pomodoro Sauce

Edamame Hummus with Furikake Wonton Chips

Flat Bread with Pomodoraccio Tomatoes, Basil, Garlic Oil, Shaved Truffles

Apple Brie Tarts

Elote Street Corn Bites on Blue Corn Tortillas

Warm Edamame with Sea Salt

Salads/Soups

Butter Lettuce Salad with Green Goddess Dressing, Shaved Carrot and Radish, Chive and Pomegranate

Chickpea and Cucumber Salad with Heirloom Tomatoes, Herb Feta Cheese, Pickled Shallots, Toasted Almonds, Lemon Vinaigrette

Roasted Beet and Butternut Squash with Baby Greens, Pomegranate Arils, Candied Pecans, Cinnamon Honey Balsamic Vinaigrette

Fresh Mozzarella Caprese Insalata with Heirloom Tomatoes

Poached Pear Salad with Frisée, Roquefort Cheese, Arugula, Candied Pecans, Champagne Vinaigrette

Strawberry and Blue Cheese Salad with Baby Greens, Candied Pecans, Asparagus, Feta Cheese, Honey Balsamic Dressing

Fennel Citrus Salad with Pomegranate, Gorgonzola, Greek Olives, Heirloom Tomatoes, Focaccia Crisps

Wakame Seaweed Salad

Watermelon and Grape Tomato Salad with Basil Vinaigrette, Glazed Cashews, English Cucumbers, Avocado Mousse

Roasted Butternut Squash Soup with Goat Cheese Crostini

Tuscan Kale and White Bean Soup

Sweet Roasted Corn Jalapeño Chowder

Cherry Tomato Bisque

Tortilla Soup with Avocado Crème, Fire Roasted Corn, Queso Fresco and Crispy Tortilla Strips

Entrees

Campanelle with Roasted Wild Mushroom, Asparagus Tips, Slow Roasted Roma Tomatoes, Asiago Fonduta

Crispy Ginger Sesame Tofu with Baby Bok Choy, Jasmine Rice, Sweet Soy Glaze, Crunchy Garlic

Lion's Mane Steak Entree with Mushroom Sherry Sauce, Couscous, Rainbow Heirloom Carrots

Miso-Marinated Tofu Steaks with Baby Bok Choy and Coconut Jasmine Rice

Roasted Vegetable Wellington with Vegetarian Demi-Glace and Yukon Puree

Root Vegetable “Osso Buco” with Vegan Whipped Yukon’s, Roasted Asparagus Tips

Tempeh Bolognese over Rigatoni Pasta and Vegan Parmesan Cheese

Eggplant Napoleon with Ratatouille, Balsamic Reduction, Basil Oil

Mushroom Tempeh Meatloaf with Vegan Demi, Vegan Whipped Potatoes, Glacéd Asparagus

Orecchiette Pasta with Tomato Basil White Wine Sauce and Fresh Mozzarella

Pumpkin Ravioli with Sage Brown Butter Sauce, Dried Cranberries, Pecorino Cheese

Vegan King Trumpet Mushroom “Mock” Scallops over Vegan Saffron Risotto, Charred Broccolini, Sweet Pepper Coulis, Basil Oil

Desserts

“Gluten Free” Chocolate Trifle with Fresh Macerated Berries

Assorted Macarons & Chocolate Dipped Strawberries

Godiva Chocolate Molten Lava Cake with Vanilla Ice Cream

Lemon Ricotta Cannoli with Raspberry Coulis

Mini Assorted Pastries

Red Velvet Cake

Vanilla Scented Pound Cake with Macerated Berries and Vanilla Chantilly Cream

Vegan Chocolate Trifle with Fresh Macerated Berries

Assorted Mochi

Coconut Rum Raisin Bread Pudding with Vanilla Chantilly Crème and Rum Caramel Sauce

Lemon Olive Oil Cake with Macerated Berries and Vanilla Crème

Pumpkin Cheesecake with Candied Pecans

S’mores Trifle with Belgium Chocolate, and Torched Marshmallows

Traditional Italian Tiramisu - Lady Fingers Soaked in Espresso and Coffee Liquor with Mascarpone Cheese and Cocoa

Vanilla Bean Panna Cotta with Chocolate Dip Biscotti

Vegan Chocolate Cake with Vegan Coconut Vanilla

Vegetarian Menu

Vegetarian

Starters

English Cucumber Cups with Feta, Kalamata Olives, Fresh Mint and Dill

Beet Tartare with whipped Gorgonzola Chive Cheese and Baby Arugula and Crostini

Heirloom Tomato Bruschetta with Balsamic Reduction and Basil Oil

Pecorino and Rosemary Flatbread with Extra Virgin Olive Oil and Cracked Black Pepper

Assorted Hummus with Naan

Fresh Corn Tortilla Chips, Salsa Fresca, Guacamole

Pumpkin and Pesto Crostini with Ricotta and Dried Cranberries

Arancini - Crispy Risotto with Pecorino Cheese, Spicy Pomodoro Sauce

Edamame Hummus with Furikake Wonton Chips

Flat Bread with Pomodoraccio Tomatoes, Basil, Garlic Oil, Shaved Truffles

Apple Brie Tarts

Elote Street Corn Bites on Blue Corn Tortillas

Warm Edamame with Sea Salt

Salads/Soups

Butter Lettuce Salad with Green Goddess Dressing, Shaved Carrot and Radish, Chive and Pomegranate

Chickpea and Cucumber Salad with Heirloom Tomatoes, Herb Feta Cheese, Pickled Shallots, Toasted Almonds, Lemon Vinaigrette

Roasted Beet and Butternut Squash with Baby Greens, Pomegranate Arils, Candied Pecans, Cinnamon Honey Balsamic Vinaigrette

Fresh Mozzarella Caprese Insalata with Heirloom Tomatoes

Poached Pear Salad with Frisée, Roquefort Cheese, Arugula, Candied Pecans, Champagne Vinaigrette

Strawberry and Blue Cheese Salad with Baby Greens, Candied Pecans, Asparagus, Feta Cheese, Honey Balsamic Dressing

Fennel Citrus Salad with Pomegranate, Gorgonzola, Greek Olives, Heirloom Tomatoes, Focaccia Crisps

Wakame Seaweed Salad

Watermelon and Grape Tomato Salad with Basil Vinaigrette, Glazed Cashews, English Cucumbers, Avocado Mousse

Roasted Butternut Squash Soup with Goat Cheese Crostini

Tuscan Kale and White Bean Soup

Sweet Roasted Corn Jalapeño Chowder

Cherry Tomato Bisque

Tortilla Soup with Avocado Crème, Fire Roasted Corn, Queso Fresco and Crispy Tortilla Strips

Entrees

Campanelle with Roasted Wild Mushroom, Asparagus Tips, Slow Roasted Roma Tomatoes, Asiago Fonduta

Crispy Ginger Sesame Tofu with Baby Bok Choy, Jasmine Rice, Sweet Soy Glaze, Crunchy Garlic

Lion's Mane Steak Entree with Mushroom Sherry Sauce, Couscous, Rainbow Heirloom Carrots

Miso-Marinated Tofu Steaks with Baby Bok Choy and Coconut Jasmine Rice

Roasted Vegetable Wellington with Vegetarian Demi-Glace and Yukon Puree

Root Vegetable “Osso Buco” with Vegan Whipped Yukon’s, Roasted Asparagus Tips

Tempeh Bolognese over Rigatoni Pasta and Vegan Parmesan Cheese

Eggplant Napoleon with Ratatouille, Balsamic Reduction, Basil Oil

Mushroom Tempeh Meatloaf with Vegan Demi, Vegan Whipped Potatoes, Glacéd Asparagus

Orecchiette Pasta with Tomato Basil White Wine Sauce and Fresh Mozzarella

Pumpkin Ravioli with Sage Brown Butter Sauce, Dried Cranberries, Pecorino Cheese

Vegan King Trumpet Mushroom “Mock” Scallops over Vegan Saffron Risotto, Charred Broccolini, Sweet Pepper Coulis, Basil Oil

Desserts

“Gluten Free” Chocolate Trifle with Fresh Macerated Berries

Assorted Macarons & Chocolate Dipped Strawberries

Godiva Chocolate Molten Lava Cake with Vanilla Ice Cream

Lemon Ricotta Cannoli with Raspberry Coulis

Mini Assorted Pastries

Red Velvet Cake

Vanilla Scented Pound Cake with Macerated Berries and Vanilla Chantilly Cream

Vegan Chocolate Trifle with Fresh Macerated Berries

Assorted Mochi

Coconut Rum Raisin Bread Pudding with Vanilla Chantilly Crème and Rum Caramel Sauce

Lemon Olive Oil Cake with Macerated Berries and Vanilla Crème

Pumpkin Cheesecake with Candied Pecans

S’mores Trifle with Belgium Chocolate, and Torched Marshmallows

Traditional Italian Tiramisu - Lady Fingers Soaked in Espresso and Coffee Liquor with Mascarpone Cheese and Cocoa

Vanilla Bean Panna Cotta with Chocolate Dip Biscotti

Vegan Chocolate Cake with Vegan Coconut Vanilla

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