A Vegan-licious Wedding


The cocktail hour

Passed hors d'oeuvres

Grilled tofu with papaya salsa on miso spoons
Thai summer rolls with mint and honey chili lime sauce
Baby Tempeh BLTs
Shots of Moroccan tomato soup with scallion shavings
Vegetable samosas with cilantro chutney


First Course

Green lentil salad in Spanish sherry dressing
with wild greens and chick pea polenta frita



Kale timbales
with eggplant ratatouille & Seven vegetable paella

Caramelized broccoli
with oven dried tomatoes and thyme

Served with Baby rolls and biscuits
with vegan butter


after dinner

Coffee and tea service
with rice and soy milk Dessert

Trio of seasonal sorbets
with chocolate dipped strawberries