Vegan & Vegetarian

Cocktail Reception

Passed Cold Hors d’Oeuvres

Salad Rolls

Enoki Thai Salad Rolls served with and Peanut Sauces

Vegetarian Brown Rice Maki Sushi

Inari Sushi with Rice and Hijiki Seaweed
Vegan California Roll: Avocado, Cucumber and Sesame Seeds
Japanese Yam and Shitaki Mushroom Roll
Spicy Avocado: Avocado, Lettuce, and Pineapple with Wasabi Dressing

Tofu and Lettuce Bundles

Tofu, Miso, Barbecue Sauce wrapped in Lettuce
served with Hoisin Sauce

Passed Hot Hors d’Oeuvres

Miniature Rice Cup with Maple Roasted Root Vegetables
Grilled Vegetable Skewers with Hickory Barbecue Sauce
New Potato with Tapenade and Herbed Diced Garden Tomato

Interactive Food Station

Vegetarian Pad Thai

prepared at the station by a uniformed chef and served in Little Disposable Chinese Take Out Boxes

Dinner

First Course

Butternut Squash Cannelloni
with a Butternut Squash and Sage Sauce
Sliced Fully-Ripened Heirloom Tomato Salad
with Fresh Ontario Basil

Second Course

Campari and Passion Fruit Sorbet
or
Rum and Lime Sorbet

Third Course

Lentil Dahl on Vegetarian Biryani
Potato Gnocchi
with Grilled Ontario Mushrooms, Caramelized Onions, Chives, and Roasted Bell Peppers tossed in Olive Oil

The following main courses will be served family style, placed in the middle of each table:

Harvest Salad
with Corn,Green String Beans, Asparagus Spears, Snow and Sugar Snap Peas seasoned with an Orange Sesame Dressing
Braised Vegetable Green Curry
with Coconut Milk and Fresh Coriander
Fried Firm Tofu
with Crisp Snap Peas, Ripened Mango, and Chipotle Black Bean Sauce

Fourth Course

Flourless Lindt Chocolate Cake
with Raspberry Coulis
Roasted Marshmallow Ice Cream
Selection of Fresh Fruit

en Ville Blend of Coffee & Tea