Buffet or Plated
THREE-COURSE LUNCH
$17.95 per person
FOUR-COURSE DINNER
$34.95 per person
Served with non-alcoholic drinks, bread and assorted herb-infused oils.
Appetizers
Artichoke Dip with Grilled Pita Chips
Made with tofu.
Spinach-Stuffed Mushrooms
Pimiento Cheese Bites with Creamy Tomato Dip
Made with soy cheese.
Black Olive Tapenade
Served with grilled pita chips.
Soups, Salads & Sorbets
Soups
Fire-Roasted Gazpacho Soup
Chilled fire-roasted tomato soup.
Garlic Bisque
Served with homemade croutons.
Corn Chowder
Made with corn milk and roasted corn. Garnished with roasted polenta triangles.
Curry Peanut Soup
Garnished with fresh roasted peanuts.
Salads
Tossed Baby Greens with Champagne Vinaigrette
English Cucumber Roll with Balsamic Vinaigrette
Three-Apple Three-Pepper Salad
Sorbets
Kiwi Lime Sorbet
Raspberry Sorbet
Three-Citrus Sorbet
Orange , lemon and lime.
Entrées
Five-Onion Risotto with Coconut Cream
Bermuda onion, leek, chives, shallots and garlic caramelized, tossed with risotto and coconut milk.
Grilled Polenta with Wild Mushroom Duxelle
Assorted wild mushrooms sautéed and chopped finely, drizzled with truffle oil and served over grilled polenta.
Hominy Grits De La Sal
Hominy grits with cranberry compote.
Tofu Schnitzel
Thinly sliced breaded tofu sautéed in olive oil. Topped with tomato and roasted garlic concassé and served with a tomato, garlic, basil, white wine sauce.
Eggplant Parmesan
Breaded eggplant sautéed in olive oil and topped with marinara sauce and soy cheese.
Baked Granny Smith Apple with Pearled Couscous & Five-Nut Filling
Hollowed granny smith apple stuffed with Israeli couscous and pesto made with almonds, pecans, roasted pine nuts, cashews and macadamia nuts.
Spinach Bowtie Cassoulet
Fresh baby spinach, sautéed onions, garlic, roasted pine nuts and bowtie pasta. Tossed with basil oil and topped with grated soy cheese, parsley and breadcrumbs.
Vegetarian Terrine
Layers of spinach, carrots and turnips made into a mold, served with baby greens, topped with a sun dried tomato and curry sauce.
Poached Gnocchi
Riced potato dumplings poached in white wine, served with wild mushrooms and tossed with chive oil.
Gratin of Young Artichokes & Olives
Baked casserole of artichokes and niçoise olives served with homemade fresh bread.
Fettuccine Provençal
Finely diced roma tomatoes, Provençal herbs, olive oil and candied walnuts tossed with your choice of string pasta.
Napoleon de Vegan
Layers of mousse consisting of mushroom duxelle, roasted onion and garlic tofu mousse and sun-dried tomato and herb mousse layered between baked phyllo dough sheets. Drizzled with a wasabi and coconut milk cream.
Desserts
Banana Foster
Chocolate Coconut Cheesecake
Raspberry & Chocolate Napoleon
Oeufs à la Neige
(Oofs a la Nawge)
Sweet meringue puffs poached in milk. Served with raspberry compote.
Sacher Torte
(SAH-kuhr) torte
Chocolate sponge cake layers spread with apricot jam, iced with chocolate butter cream frosting and topped with white chocolate shavings.
Passion Fruit & Key Lime Cheesecake
Swiss Chocolate Fondue
With pound cake and assorted fresh fruits. Served hot.
Bing Cherry Jubilee
Schaum Torte
Baked meringue layers filled with choice of sauced fresh berries. Served with whipped cream.
Your Choice of Homemade Ice Cream & Biscotti
Homemade Truffles & Fresh Berries
Sabayon with Choice of Fresh Berries
Egg, sherry, champagne and sugar custard. Served warm over fresh berries. Done at tableside.
Turtle Cheesecake
Caramel, pecans and chocolate cheesecake.
Raspberry & White Chocolate Mousse
Black & Blue Mousse
Blackberry and blueberry mousse topped with whipped cream and Swiss chocolate shavings.
Chocolate Mocha Mousse
Chocolate with a touch of Spanish espresso.
Black Forest Mousse
Three chocolates consisting of semi-sweet, bitter and milk chocolate combined with Bing cherries. Served with chocolate wafers.
Devonshire Cream with Fresh Fruit
Clotted cream with brown sugar and Grand Marnier. Served with fruit. Perfect with peaches, apples or pears.
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