CATERING

STARTERS (4 rolls)

• Brown rice paper rolls with vegetables served with a spicy peanut dipping sauce

SOUP (1 L)

• White miso soup with enoki mushrooms, tofu, green onions & nori

SALAD (750 g)

• Red cabbage, spinach, snow peas, carrots, green onions &corianer salad topped with smokey tempeh and served with a tahini dressing

MAIN COURSE (1.4 kg)

• Asian style lion's mane mushrooms with a side of brown rice and broccoli florets

STARTERS

• Cranberry cashew cheese
• Pickled oyster mushrooms herring style
• Whole wheat sourdough buns

SOUP

• Cream of mushroom soup

SALAD

• Creamy coleslaw with white cabbage, red cabbage & carrots

MAIN COURSE

• Vegan tourtière
• White bean, garlic mashed potatoes & gravy
• Caramalized brussel sprouts

DESSERT

• Vegan sugar pies

STARTERS (8 pieces)

• Garlic & olive oil bruschetta antipasto with tomatoes & basil

SOUP (1 L)

• Cannelini bean & potato soup

SALAD (800 g)

• Vegan Cesar salad with croutons and creamy cashew dressing

MAIN COURSE (2.4 kg)

• Faux ricotta & spinach stuffed cannelloni
• Rigatoni bolognes
• Caramelized brussel sprouts