Our Plant-Based Menus
Explore chef-curated dishes crafted for private dinners, pop-ups, and special events.
Buffets
The Festive Feast
Smoked seitan “ham”, clove and maple mustard glaze
Rosemary roast potatoes, mushroom marsala miso gravy, caramelized squashes, cranberry sauce, chai-pickled beets, braised cabbage, glazed black kale with parmesan
For dessert: pumpkin cheesecake
The Latin Fusion Feast
Peruvian seitan anticuchos (skewers), marinade in aji panca paste and peruvian spices. Coconut and heart of palm ceviche, with passionfruit leche de tigre. Brazilian plantain, peppers, and okra moquec
For dessert: coconut and lucuma flan.
Cheese platter ($130)
4 vegan cheeses, chutney, dried fruit, grapes, Ayoubs nuts. Bread and crackers.
Middle Eastern Dips ($60)
Hummus, muhammara (roasted red pepper, walnuts, pomegranate molasses), mutabbal (roasted eggplant, tahini, lemon, garlic, olive oil, sumac)
Served with garlic barbari bread, crackers, and raw veggies.
Latin Dips ($60)
Coconut and heart of palm ceviche, with passionfruit leche de tigre. Sikil Pak (smoky pumpkin seed dip). Guacamole.
Served with corn tortilla chips.
The Brunch
with assorted teas by Genuine Tea
Cornbread waffles, cornflakes-battered oyster mushrooms, bahn mi veg, guava ssamjang sauce.
Quiche lorraine – mung bean “egg”, home-smoked seitan “lardons”, thyme
Smashed patatas bravas, smoky red pepper and olive oil sauce
Strawberry and rosemary scones
Orange blossom madeleines, pistachio chocolate ganache, rose petals
Matcha cheesecake, raspberry gelee
Fresh Fruit – pineapple, papaya, watermelon, berries, grapes