Starters
Crispy Spring Rolls
Golden crispy rolls stuffed with seasoned vegetables and served with sweet chili.
Stuffed Portobello Mushrooms
Roasted portobello caps filled with herbed quinoa and sun-dried tomatoes.
Bruschetta with Tomato
Toasted ciabatta topped with ripe diced tomatoes, basil, and garlic olive oil.
Soups
Roasted Tomato Bisque
Velvety roasted tomato soup with fresh basil and a swirl of cashew cream.
Thai Coconut Soup
Aromatic coconut broth with lemongrass, mushrooms, and fresh lime juice.
Butternut Squash Soup
Creamy roasted butternut squash soup with sage, nutmeg, and toasted pepitas.
Mains
Mushroom Bourguignon
Slow-braised wild mushrooms in a rich herb and roasted tomato sauce.
Cauliflower Steak
Roasted cauliflower steak with chimichurri and smoked almond crumble.
Lentil Shepherd's Pie
Hearty spiced lentil filling topped with creamy mashed potato baked golden.
Bowls
Buddha Bowl
Quinoa, roasted sweet potato, avocado, and creamy tahini lemon dressing.
Mediterranean Grain Bowl
Farro, roasted peppers, cucumber, olives, and a creamy hummus drizzle.
Teriyaki Tofu Bowl
Crispy glazed tofu over steamed rice with edamame, pickled ginger, and sesame.
Sweets
Chocolate Avocado Mousse
Silky dark chocolate mousse made with ripe avocado and maple syrup.
Coconut Panna Cotta
Creamy coconut panna cotta topped with fresh passion fruit and mint.
Berry Crumble
Warm mixed berry crumble with oat topping and a scoop of coconut cream.