ALL ORGANIC PRODUCTS USED
PASSED HORS D’OEUVRES
Cherry Tomato Fritters with Avocado Salsa
Thai “Fish Cake” Patties: Made with Potato, Chick Peas and OnionsServed with Mango Chutney
Roasted Red Pepper, Arugula and Roasted Portabello Maki
Asparagus, Avocado and Scallion Maki
Soy, Ginger, Lime and Wasabi Dipping Sauce
STATIONARY HORS D’OEUVRES
Layered Vegetable Pate
Spinach and Roasted Garlic Hummus
Roasted Eggplant and Red Onion Spread
Fresh and Roasted Vegetables
Garlic Pita Chips and Assorted Breads
PART WAY THROUGH
Fresh Strawberry Soup with Mango and Mint
Fresh Fruit Kabobs
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
Green Curry Lime Seiten with Peppers and Mushrooms with Coconut Rice
Roasted Eggplant, Red Cabbage, Red Pepper and Corn Salad with a Miso Vinaigrette
Roasted Sweet Potato and Asparagus Salad with Lemon Lime Ginger Vinaigrette and Zest
Salad Bar: Make Your Own
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
Fresh Fruit Salad
Coffee, Decaf and Tea
Oat Milk, Soy Milk and Maple Sugar