Basic- 4 Course Meal

Appetizer

Crispy Vegetable Spring Rolls with Soy-Ginger Dipping Sauce

Creamy Hummus with Olive Oil and Toasted Pita Bread

Spiced Black Bean Mini Burgers on Slider Buns

Loaded Sweet Potato Fries with Vegan Sour Cream and Chives

Guacamole with Corn Tortilla Chips

Tomato Bruschetta on Garlic Crostini

Mini Falafel Bites with Tahini Sauce

Edamame Pods steamed and sprinkled with sea salt

Salad/Soup

Simple Mixed Greens with Cherry Tomatoes, Cucumber, and Balsamic Vinaigrette

Hearty Lentil Soup with Root Vegetables

Classic Three-Bean Salad with Green Beans, Kidney Beans, and White Beans

Roasted Red Pepper Soup with Basil Swirl

Spinach Salad with Toasted Pecans and Maple Vinaigrette

Creamy Tomato Soup with Vegan Basil Pesto Swirl

Quinoa Salad with Diced Avocado, Corn, and Cilantro-Lime Dressing

Asian Slaw with Shredded Cabbage, Carrots, and Peanut Dressing

Entrée

Spaghetti with Marinara Sauce Served with Steamed Broccoli and Nutritional Yeast Flakes

Black Bean and Corn Tacos Served with Vegan Sour Cream and Sliced Avocado

Lentil Shepherd’s Pie Served with Creamy Mashed Potatoes and Green Peas

Tofu Scramble with Turmeric Served with Roasted Home Fries and Toast Points

Vegan Sausage with Peppers and Onions Served with Polenta and Fresh Basil

Cauliflower Steak Served with Salsa Verde and Wild Rice

Vegetable and Tofu Skewers Served with Basmati Rice and Lemon Wedges

Vegan Mac and Cheese (Cashew-based) Served with Crumbled Breadcrumbs and Steamed Kale

Dessert

Vegan Chocolate Chip Cookies

Fresh Fruit Platter

Berry Sorbet

Apple Crisp with Oats and Cinnamon

Vegan Chocolate Pudding

Coconut Milk Rice Pudding

Banana Nice Cream (Frozen banana blend)

Mini Lemon Poppy Seed Muffins

Indulge- 5 Course Meal

Appetizer

Mushroom Pâté (served with crusty bread and cornichons)

Vegan Scallops (King Oyster Mushrooms) seared with garlic butter

Spicy Cauliflower "Wings" with Ranch Dip (Vegan)

Vietnamese Fresh Spring Rolls with Spicy Peanut Sauce

Artichoke Dip (Cashew-based) with Tortilla Chips

Zucchini Fritters with Cashew Cream

Plant-Based Ceviche (using hearts of palm or jicama)

Smoked Tofu and Vegetable Kebabs

Salad/Soup

Roasted Butternut Squash Soup with Ginger and Coconut Milk

Kale Salad with Apple Slices, Dried Cranberries, and Lemon Dressing

Creamy Mushroom and Thyme Soup (tofu and cannellini beans-based)

Roasted Asparagus Salad with Toasted Pine Nuts and Vinaigrette

Moroccan Carrot Salad with Cumin and Orange Blossom Water

Cold Cucumber and Dill Soup (Gazpacho style)

Beetroot and Walnut Salad with Balsamic Glaze

Arugula and Fennel Salad with Citrus Segments and Olive Oil

Entrée

Mushroom Bourguignon Served with Creamy Vegan Potato Purée and Grilled Sourdough Bread

Butternut Squash Ravioli (Vegan) Served with Sage Brown Butter Sauce (Vegan) and Toasted Pepitas

Tofu Banh Mi Bowls Served with Pickled Daikon & Carrot and Sriracha Aioli

Beyond Meat Meatloaf Served with Rosemary Roasted Potatoes and Caramelized Onion Gravy

Vegan Paella (Saffron Rice) Served with Smoked Paprika and Lemon Aioli

Jackfruit "Pulled Pork" Sandwiches Served with Apple Cider Vinegar Slaw and Baked Beans

Coconut Curry with Chickpeas and Spinach Served with Brown Rice and Fresh Cilantro

Lentil and Vegetable Tagine Served with Fluffy Couscous and Preserved Lemon

Dessert

Vegan Chocolate Lava Cake with Raspberry Sauce

Coconut Macaroons

Lemon and Blueberry Cake

Vegan Tiramisu (Coffee-soaked sponge)

Chocolate Avocado Mousse

Pistachio and Rosewater Vegan Ice Cream

Salted Caramel Vegan Brownies

Mini Fruit Galettes with flaky vegan pastry

Luxury- 7 Course Meal

Appetizer

Truffled White Bean Dip with Toasted Focaccia

Tomato and Watermelon Tartare with Mint and Aged Balsamic

Vegan "Crab" Cakes (Hearts of Palm) with Chili-Lime Aioli

Asparagus wrapped in Vegan Prosciutto (using shaved root vegetables)

Individual Vegetable Terrine with Basil Oil

Shiitake Bacon with Smoked Tomato Jam on Polenta Bites

Cashew "Cheese" Board with Fig Preserve and Grapes

Seared King Trumpet Mushrooms with Garlic and Herbs

Salad/Soup

Heirloom Tomato Salad with Vegan Feta, Basil, and Oregano

Creamy Cauliflower and Leek Soup with Truffle Oil

Grilled Peach and Arugula Salad with Toasted Almonds and Thyme Vinaigrette

Cold Avocado and Cucumber Soup with Chili Flakes

Roasted Romanesco Salad with Toasted Breadcrumbs and Capers

Shiitake and Ginger Consommé

Artichoke and Sun-Dried Tomato Salad with Lemon Dressing

Baby Kale and Microgreens Salad with Shaved Radish and Herb Vinaigrette

Entrée

Vegan Wellington (Puff Pastry wrapped with Mushroom Duxelles) Served with Thyme Gravy and Green Beans Almondine

Seared Tofu Scallops Served with Lemon Risotto (Arborio) and Charred Baby Bell Peppers

Porcini Mushroom and Truffle Pasta (Vegan) Served with Shaved Vegan Parmesan and Fresh Parsley

Root Vegetable Tart Tatin (Savory) Served with Rosemary Cream Sauce and Blanched Asparagus Spears

Grilled Eggplant Steak Served with Pomegranate Molasses Glaze and Freekeh Pilaf

Deconstructed Jackfruit Biryani Served with Raita (Coconut-based Yogurt) and Coriander Sprigs

Stuffed Bell Peppers (Wild Rice and Herbs) Served with Smoked Paprika Sauce and Toasted Walnuts

Cauliflower Purée with Lentil Ragu Served with Fried Sage Leaves and Crusty Baguette Slices

Dessert

Pistachio and Rosewater Vegan Opera Cake (Layered almond sponge, coffee syrup, rosewater buttercream, and chocolate ganache)

Deconstructed Lemon Meringue Pie (Lemon curd, toasted meringue kisses, and crushed graham crumble—all vegan)

Chocolate Lavender Ganache Tart (Rich dark chocolate filling infused with lavender, set in a crisp shortcrust)

Individual Vegan Black Forest Entremets (Layered chocolate mousse, cherry compote, and cocoa sponge with mirror glaze)

Cardamom Poached Pears (Pears poached in saffron and cardamom syrup, served with vegan crème anglaise)

Salted Caramel and Pecan Vegan Cheesecake (Cashew-based filling with a spiced crust and salted caramel drizzle)

Mango and Passion Fruit Vegan Panna Cotta (Smooth coconut cream base topped with a tangy fruit gel)

Hazelnut and Frangelico Vegan Tiramisu (Espresso-soaked ladyfingers with hazelnut mascarpone cream)