Vegan and Vegetarian Menus

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Italian Springtime 

Spring Lettuces with Lemon Vinaigrette 
Freshest farm lettuces and herbs with a zesty vinaigrette.

Hand Made Fettuccini with Two Sauces
Creamy Mushroom Sauce (cashew based) and Spicy Olive Caper Tomato sauce

Roasted Parsnips, Mushrooms and Cauliflower  
Mixed with garlic and garnished with fresh herbs

Individual Fruit Tarts with Coconut Whipped Cream 
Choice of fresh strawberry or Frog Hollow Apricot

Provencal 

Saffron Scented Orange Fennel Potato Stew
Warm and satisfying - with red potatoes and organic oranges.

Rancho Gordo Scarlet Runner Beans
Heirloom beans stewed with garlic and onion and finished with aromatic herbs.

Salad of Mixed Greens with Basic Lemon Vinagrette

Roasted Garlic Aoli (cashew based)

Fresh Fruit Galette

Sensitivities and preferences accomodated

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Japanese Comfort 

Okonomiyaki  
Fresh vegetables, including carrot, cabbage and onion, shredded into a savory whole wheat pancake. Topped with an easy savory sauce.

Vegan Sukiyaki 
A sweet, tart and salty stew of noodles, vegetables, mushrooms and tofu.

Salad with Ginger Carrot Dressing
Fresh mizuna, tatsoi, baby turnips and carrots.

Bonus: Japanese Curry and Brown Rice
A quick vegan stew over rice.

Fruit Filled Mochi
A sweet treat to end the meal.