Plated dinners

Eggplant parmiggiana – breaded, herbed and fried eggplant rounds, served with marinara sauce and cashew mozzarella. Topped with fresh basil.

Butternut squash ravioli made from scratch. Fried sage, crispy kale, brown butter, pomegranate molasses, pine nuts.

Lemon panna cotta, with strawberry balsamic coulis.

Arugula, fennel, orange, and smoked olive salad

Lasagna bolognese - lentil, mushroom, red wine ragu, italian herbs, fennel

Pistachio cannoli

Sate jamur and sate lilit with peanut sauce.

Nasi campur - Organic jasmine rice, jackfruit rendang curry, lawar salad, sweet and sour tempeh, and corn fritters.

Pisang goreng - fried saba bananas, with a coconut pandan caramel sauce and caramelized banana gelato.

Zaalouk - Eggplant and tomato dip, served with Moroccan semolina bread

Chickpea tagine, with zucchini, carrots, figs, walnuts, red wine and fig molasses sauce. Served with colourful couscous.

M’hancha – snake cake. Coiled phyllo pastry, almond, orange blossom water, warm spices

Causa - cold whipped potato salad, with aji amarillo, layered with avocado, and chickpea "tuna" salad

Ceviche – young coconut, heart of palm, yam, corn, passionfruit leche de tigre, jalapeno. Served with corn tortilla chips.

Alfajores with lucuma dulce de leche

Loaded Greek salad – with chickpeas, tomatoes, cucumbers, red onion, olives,grilled marinaded tofu, and homemade macadamia feta

Moussaka – Beyond meat, lentils, layers of grilled eggplant and sliced potatoes, thick bechamel. Baked until golden.

Baklava – Phyllo pastry, walnuts, pecans, pistachios, cinnamon, cardamom, maple syrup

Cream of wild mushroom soup. Canadian whole grains bannock.

New School Foods vegan "salmon", glazed with birch syrup and grainy mustard. Saskatoon berry gastrique, Fieldstone Organics lentils and sauteed swiss chard, tossed in a spruce tip vinaigrette.