A Most Colorful Union
PLANT BASED MENU
Passed Hors D’Oeuvre
Sweet Corn Gazpacho | avocado brunoise, aleppo chile, basil glass | vg, gf
Watermelon Cube | fresh piquillo chimichurri, prickly pear serrano syrup | vg, gf
Curry Roasted Sweet Potato Sushi Roll | sweet soy drizzle | vg
Buffet Presentation
Cauliflower Tagine | chickpea, yam, fennel, house olives, haricot vert, tomato, saffron | vg, gf
Summer Farfalle | broccoli, yellow squash, roasted garlic vinaigrette | vg
Golden Summer Squash | occasions organic mint, white wine | vg, gf
Farmer’s Market Vegetables | seasonal selection of roasted, grilled and marinated vegetables fresh from the farm, house orange rosemary olives, served at room temperature | vg, gf
Black Lentil and Bibb Salad | red bell pepper, shaved red onion, baby tomato, kalamata olives, crispy chickpeas, mint, lemon oregano vinaigrette | vg, gf
House Herbed Focaccia Basket | golden beet hummus | vg