ALL ORGANIC PRODUCTS USED
PASSED HORS D’OEUVRES
Cherry Tomato Fritters with Avocado Salsa
Mini Spicy Black Bean Sliders with Cajin Ailoi, Shredded Arugula, Sliced Tomato and Red Onion (GF and Regular Slider Rolls)
Fresh Apple and Pear Slices with Caramlized Onion, Torched Sharp Cheddar and Basil
MIni Shots of Dairy Free Roasted Garlic, Leek and Arugula Chowder with Garlic Crisps
STATIONARY HORS D’OEUVRES
Terrine of Nutmeg Enhanced Carrot, Cauliflower and Brocolli
Pesto Tomato Hummus
Assorted Fresh and Roasted Vegetables
Garlic Pita Chips and Assorted Breads
Fresh Fruit Kabobs with Honey Yogurt
BUFFET LUNCHEON
Baked or Fried Panko Crusted Asian Style Tofu Over a Bed of Julienned Scallion, Snow Peas and Celery with a Orange Toasted Sesame Sauce
Butternut Squah and Roasted Red Pepper Mac and Cheese with a Basil Butter Crumb Topping
Black Bean, Roasted Eggplant, Red Cabbage, Red Pepper and Corn Salad with a Miso Vinaigrette
Roasted Sweet Potato and Asparagus Salad with Lemon Lime Ginger Vinaigrette
Herb and Shallot Sticky Rice
Burnt Sage Oil Smothered Green Beans, Vidalia Onion and Collard Greens
Fields Greens, Baby Arugula and Spinach, Pink Grapefruit, Hearts of Palm, Artichoke Hearts, Cherry Tomatoes, Cucumbers, Shredded Beets, Sprouts and Shredded Carrots
Lemon Tahini Dressing, Balsamic Basil Vinaigrette, Honey Sesame Vinaigrette
DESSERT
Vegan Chocolate Cake with Chocolate Frosting
Coffee, Decaf and Tea
Oat Milk, Milk, Assorted Sugars