SOUPS
- Escarole With Garlic And Cannellini Beans
- Cambodian Kanji With Basmati Rice, Cashews, Potatoes & Coconut Milk
- Chilled Zucchini, Lemon And Herbs
- Chickpea, Carrot, Potato And Tomato
SALADS
- Marinated Tofu Salad With Chinese Cabbage
- Organic Tossed Salad
- Caesar’s Wife
- Shredded Beets, Carrot & Turnip With Avocado Slices
APPETIZERS
- Mushroom Walnut Paté
- Vegan Carrot Loxserved with whole wheat toast, capers & vegan cream cheese
- Vegan Cheese Taster With House-Made, And Conscious Cultures Creamery Made Cheeses, Served With Rice Crackers And Fruit
BREADS
- Potato Rye
- Oatmeal Sunflower Seed
- Whole Wheat
ENTREES
- Chilled Vietnamese Summer Rolls With Sesame Peanut Sauce, Mung Bean Sprouts, Cucumber And Radish
- Spicy Thai Coconut-Pineapple Curry With Basmati Rice, Peanut And Avocado Garnish
- Jamaican Jerk “Chicken,” Tofu And Seitan, With Coconut Rice, Sweet Potato, And Avocado
- Mid-East Lentils And Rice In Pepper Cup, Green Bean Stew, Olive-Walnut Accompaniment
- Black Bean Tostadas With Green Rice, Jicama-Mango-Pineapple Salsa
- Chilled Szechuan Noodles With Sesame Peanut Sauce And Eggplant In Black Bean Sauce
DESSERTS
- Jamaican Rum Cake
- Chocolate Devastation Cakethis dessert keeps really well—we’ve never had it last more than 5 days, but we know it can last that long!
- Chocolate Silk Pudding
- Blueberry Cream Cheese Pie
- House Made Vegan Bourbon Vanilla Ice Cream
- House Made Vegan Mint Chocolate Chip Ice Cream
- Ice Cream With Cherry Sauce Or Brandied Fruit
- Pints Of Oatly Vegan Vanilla, Chocolate And Coffee Ice Cream
