Gallery

Vegan Cheese Board

I am happy to say that this vegan cheese platter was a hit (with a wedding of mostly omnivores, no less). Our mission is to show the world that vegan food is DELICIOUS and we love nothing more than when our food changes the hearts and minds of meat eater.

Tahini Herb Wedge

Iceberg wedges, tahini dressing, cherry tomatoes, mint, lovage, za’atar, olives, crispy harissa yuba

Mole with Potatoes

Roasted baby potatoes, mole coloradito, sesame seeds and parsley leaves

Savory Grilled Tofu

Hearty chewy tofu with lemon, garlic and rosemary grill marinade

Curry Rice

Japanese curry roux, heirloom apple puree, fall harvest vegetables, pan-fried yuba

Citrus Salad

Winter’s abundance is in full swing: Citrus salad with butter lettuce, radishes and chile crisp dressing

Roasted Potato Salad

Gold potatoes, celery, dill, dijon vinaigrette, crispy smoked yuba

Garden Dip Appetizers

Tahini herb ranch, roasted beet puree with housemade za'atar, seasonal vegetables and crisp sourdough crostini

Sticky Toffee Pudding

Spiced date cake, warm toffee sauce, tahini vanilla bean ice cream, and halva ice cream-stuffed date with rose petals and pistachios

Sample 5-Course Vegan Wedding Menu

1. Tempura squash blossom. almond ricotta. chervil. meyer lemon pesto.

2. Shaved root salad. pickled cauliflower. wilted sesame fava greens. red chile oil. pistachios.

3. Potato soup. fresh peas. aged cashew cheese. grilled flatbread. sumac. poppy seeds.

Main: Wild ramp risotto. green garlic. grilled artichokes. shiso pesto. pan fried fiddle ferns.

Dessert: chocolate mousse torte. hazelnut cookie crust. frangelico whipped cream. strawberries with pink peppercorn.