passed Hors D’Oeuvre

DARJEELING VODKA CURED GRAVLAX | cucumber round, dill crème fraîche, sweet chile pearls | gf, *

TOMATO SOUP AND GRILLED CHEESE | roasted tomato basil bisque, mini grilled cheese coin | v

TRUFFLED DEVILED EGG | balsamic pearls | v, gf, df

BROWN BUTTER GNOCCHI SPOON | goat cheese, sage | v

ROASTED ARTICHOKE CROWN | tomato jam, pickled fennel | vg, gf

pre-set salad

PEARS N RADISHES | walnuts, colorado honey vinaigrette, watermelon radish | v, gf

ASSORTED BREAD BASKET | house baked rolls, cheese straws, challah rolls, whipped butter | v

plated ENTRÉE

ROASTED BLACK COD | parsley lemon butter, dijon | gf

ACCOMPANIMENTS: rosemary roasted potatoes, seared miso green beans | vg, gf


TOFU AND ROASTED VEGETABLE NAPOLEON | rosemary marinated tofu, roasted peppers, lemon basil pistou | vg, gf

dessert TRIO

VEGAN CARMELITAS | coconut, caramel, oats, dark chocolate | vg, gf

WINTER BERRY SHOT | lemon parve pastry cream, fresh blueberry | gf

CARROT CAKE WHOOPIE PIE | carrot ginger frosting | v


We happily accommodate special dietary restrictions with advance notice. Our menus are designed to be as inclusive as possible, and items can be adjusted to meet most needs. The “guide to goodness” key will help you identify the menu items that will best serve your guests and you.