SAMPLE APPETIZER MENU

*Loaded Mini Potato Bites topped with Sunflower Sour Cream, Chives & Coconut Bakon
*Cucumber “Maki” stuffed with Kimchi Cream Cheese
*Cashew & Caper Dill Spread on a Homemade Crostini
*Beet “Burger” Bites topped with Curried Coconut Yogurt
*Trio of Dips (Roasted Red Pepper Hummus, Olive Tapenade & Sundried Tomato-Basil Tapenade) with Crudité and Homemade Cracker and/or Breads
*Peanut & Lemongrass Tempeh Satay served with Peanut Dipping Sauce
*Stuffed Baby Portobella Mushrooms topped with Seasoned Breadcrumbs
*Deviled Chickpea Bites (Cucumber Slice topped with Deviled Chickpea Hummus & Chives)
*Bakon-Wrapped King Oyster Mushroom “Scallops” served with a Smoky Spanish Paprika Sauce


SAMPLE ENTREE MENU

*Portobello Mushroom Wellington served with Mashed Roots with a Sage Compound Vegan Butter & Green Beans Almondine
*Roasted Seasonal Farmers Market Vegetable Lasagna Layered with Full Moon Foods Almond Ricotta and Parmesan, Featuring Local San Diego Brand: Romolo & Remo’s Sauce
*Curried Roasted Cauliflower Steak served with Grilled Seasonal Vegetables with Chimichurri
*Marinated, Grilled Tofu & Vegetable Kebabs served over Sweet Onion & Garlic Quinoa
*Red Potato “Bone Marrow” stuffed with Sauteed Sweet Onions, Walnuts & Baby Portobello Mushrooms served with Garlic Romanesco Broccoli
*Winter Polenta topped with a Wine-Glazed Mushroom Mix served with Farmers Market Arugula
*Bakon-Wrapped “Scallops” served with a Smoky Spanish Paprika Sauce
*Compressed Mixed Mushroom & Avocado Timbale with Roasted Red Pepper Coulis


SAMPLE DESSERT MENU

*Chocolate Avocado Mousse served with Fresh Berries
*Sous Vide Pineapple served with Tropical Sorbet, Crushed Pistachios & Edible Flowers
*Cardamom Sponge Cake with Hazelnut, Lemon & Strawberries
*Espresso Crème Caramel with Almond Biscotti
*Coconut White Chocolate Creme Brulee’
*Chocolate-Coconut Profiteroles filled with Coconut Whipped Cream
*Baklava Custard Tartlets
*Creamy Butternut Squash Pudding
*Vegan Vanilla Layer Cake
*Passion Fruit-Chocolate Tart