VEGAN PLATED MENU
First Appetizer Course
Char-Grilled Asparagus wrapped in Nori with a
Fresh Stone Ground Mustard Dressing
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Second Appetizer Course
Roasted Corn & Sweet Potato Bhajia presented with a hot & sour Sambal
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Soup
Spicy Sweet Potato, Baby Spinach & Coconut Soup
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Salad
Roasted Red & Golden Beets atop a Bed of Field Greens with Caramelized Red Onions and Sun-dried Cranberries
with a Classic French Vinaigrette
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Cleanse the Palette
Lemon Sorbet presented with
fresh raspberries and toasted almonds
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Dinner
Grilled Herbed Eggplant & Shitakes with Red Miso and Spaghetti Squash. Served with a Warm Brown rice & Oyster Mushroom “salad” with toasted pine nuts and avocado
