VEGAN MENU
Hors D'oeuvres
Grilled Vegetable Lavosh w/ a Pesto Spread
Bruchetta Bar w/ Olive Tapenade
Fresh Tomato Basil
Artichoke Pesto Vegetarian Spring Rolls w/ Ginger Dipping Sauce
Belgian Endive w/ Eggplant Mousse
Baby Red Potatoes Stuffed w/ a Roasted Red Pepper & Caper Confit
1st Course
Gazpacho w/ Garlic Croutons served in a Martini Glass
2nd Course
Organic Baby Arugula w/ Caramelized Grapefruit and Roasted Fennel in a Citrus Vinaigrette
Main Course
Grilled Polenta on a Smoked Tomato Concasse Topped w/ Portabello Mushrooms
Or
Cumin Grilled Tofu on a Roasted Corn, Tomato and Chipotle Relish
Both served with Bali Rice and Hari Cort Vert