- Cuisines of the Americas
- Indian Cuisine
- Southeast Asian Cuisines
- Mediterranean Cuisines
- Fish Specialties
- Vegan Cuisines
Cuisines of the Americas
Appetizers
Platter of cheeses, membrillo, seasonal organic fruit, with fresh breads & crackers
Pa amb tomat – Spanish style crostini with tomato & garlic – served with:
Cauliflower salmorejo
Tomato salmorejo
Chickpea purée w/onion, carrot, garlic, tomato
Goat’s cheese quesadillas with avocado-mango salsa
Mini empanadas with chimichurri sauce
filled with black beans, onions, chilies, cilantro
yam, plantain and garlic
Taco Bar
Seared vegetables w/smoked tempeh and/or fish
Black beans
Spanish rice
Organic corn tortillas, condiments (salsas, guacamole, onion, chili, shredded cabbage, cheese)
Burritos
Vegetarian burritos w/roasted veggies, rice, black beans, cheese, spices
Sides
Platter of grilled seasonal vegetables with light cilantro/lime marinade
Arroz Escarlata (scarlet rice – with beets)
Spanish style rice with chilies, tomatoes, celery, cilantro
Coconut-Pineapple rice: with vegetables, chilies, garlic, cumin, toasted coconut
Black beans with mango, tomato, corn, avocado in a lime/cilantro dressing
Cuban style black beans w/seared veggies, condiments, cream
Lentil stew with onion, pineapple and banana
Quinoa with julienned vegetables, tomato, orange zest and light marinade
Salads
Red, white & green salad w/spinach, red cabbage, jicama, avocado
Salad of beets, cabbage with candied pineapple and avocado dressing
Painted Desert coleslaw: finely shredded cabbage and veggies in a lime marinade
Peruvian vegetable salad with baby vegetables, eggs, olives and thinly sliced veg. “meat”
Zucchini and mushrooms in spicy lime marinade
Orange and radish salad served on a bed of greens with anise dressing
Jicama and cucumber salad with orange lime marinade
Desserts
Pan de higos (w/toasted nuts, dried figs, chocolate, spices, anise liqueur) – vegan, gf
Mexican wedding cookies
Mexican flan w/caramelized sugar, cinnamon
Fruit salad of seasonal organic fruit w/orange blossom syrup and mint
Indian Cuisine
Appetizers
Indian breads served with a variety of relishes & chutneys – choice of 3:
- Fresh tomato & onion chutney (w/garam masala & ginger)
- Cucumber raita w/chili, onion, mint
- Fresh coriander relish (w/chili, coconut, lemon)
Vegetable samosas (filled with potato, corn, peas, mint)
Main Courses
Spiced paneer w/onion, cinnamon, garam masala
Lentil Dhal w/roasted garlic & whole spices, garnished with yogurt, cucumber, tomato & cilantro
Thai eggplant in ginger-cashew curry (w/garlic, tomato, basil)
Mung beans with onion and tomato
Red kidney beans with turnips, ginger, garlic, onion
Black eye peas with tomato, ginger, yogurt
Balti dhal with spring onions & tomatoes
Potatoes stuffed with spicy cottage cheese
Spicy potato & tomato curry, with hard-boiled eggs as garnish
Masala chana
Sides & Salads
Potatoes and green peas in yogurt sauce
Pumpkin biryani w/quinoa & pistachios
Green lentils w/spinach & chipotle (w/tomato, garlic, star anise, cardamom)
Minty mushroom & barley pilaf
Black-eyed peas w/vegetables, plantain, yogurt, coconut milk, chili
Cauliflower, peas and potato curry
Platter of grilled seasonal vegetables in light balsamic herbal marinade
Silk Road pilaf w/bulgur, French lentils, caramelized onion, dried cherries, saffron, toasted nuts
Persian wedding rice w/caramelized onion & carrot, orange zest, saffron, dried currants
Beverages
Chai
Southeast Asian Cuisine
First Courses & Relishes
Spring rolls with julienned vegetables, baked tofu strips and peanut-hoisin sauce
Seitan or tofu satay with peanut dipping sauce
Main Courses / Protein Dishes / Legumes
Lemongrass stew with tofu, oyster mushrooms, coconut milk, galangal
Pad-Thai noodles with sprouted marinated tofu or tempeh, bean sprouts, peanuts
Indonesian rice with grilled vegetables, veg. protein, thin strips of egg omelet
Coconut-pineapple rice with julienned vegetables, garlic, cashews, smoked tempeh
Stir-fried vegetables with tempeh, Thai curry (red or green) & coconut milk
Peppercorn “chicken” with julienned vegetables, ginger, toasted almond flakes
Lettuce-wrapped spring rolls with mung beans, soy protein, vermicelli, black fungus
Salads, Sides, Vegetables
Salad with mixed greens, julienned vegetables, hard-boiled egg and curried peanut sauce
Rice noodles with cucumber, mango, cilantro, toasted peanuts
Coconut rice with herbs and spices
Seasonal vegetables with cashew nuts and roasted chile
Thai-style sweet & sour vegetables
Kim chi (pickled cabbage)
Cooked vegetable salad with julienned vegetables, mushrooms and fresh ginger sauce
Spicy roasted eggplant with tofu
Beverages
Thai iced tea
Hot ginger tea
Mediterranean Cuisine
Appetizers
Baba ganouj (roasted eggplant w/tahini, lemon, garlic)
Black olive tapenade (w/kalamata olives, sundried tomato, garlic, walnuts)
Hummus w/walnuts & cardamom
Beet hummus (chick peas, tahini, roasted beets)
Muhammara (roasted bell pepper, chili, garlic, pomegranate molasses, walnuts)
Bruschetta platter w/crostini, fresh mozzarella, grape-olive relish
Platter of elegant cheeses w/oven-dried tomato, salume, organic fruit, marinated olives
Slices of spanakopita (Greek phyllo specialty w/spinach, feta, egg)
Main Courses
Fragrant Middle Eastern casserole w/lentils, garbanzos, vegetables, saffron, cinnamon (vegan)
Spanish style paella w/seared vegetables, chilies, tomatoes, saffron, garlic, pimenton, veg. protein
Moroccan tagine w/yam, carrots, dried plums, cilantro, veg. protein
Cameroon curried vegetable stew w/root vegetables, marinated tofu & coconut milk (vegan)
Organic polenta w/tomato, marjoram, fontina, gorgonzola, pecorino
Torta Azteca: organic polenta w/chilies, cilantro, queso fresco
Masala chana w/chickpeas, tomato, tamarind, spices
Mac ‘N Cheese with lots of garlic and crunch – popular with the little ones!
Sides & Salads
Platter of grilled seasonal vegetables in light balsamic herbal marinade
Silk Road pilaf w/bulgur, French lentils, caramelized onion, dried cherries, saffron, toasted nuts
Persian rice w/caramelized onion & carrot, orange zest, saffron, dried currants
Israeli couscous with julienned vegetables, orange zest and light vinaigrette marinade
Mixed seasonal greens and vegetables, orange, avocado & agrodolce dressing
Panzanella: Italian bread salad with tomatoes, roasted peppers, cucumber, olives, basil
Turkish potato salad w/potato, heirloom tomato, cucumber, green onion, dill, vinaigrette, egg
Arugula w/watermelon, feta, mint, lemon juice, olive oil
Desserts
Pan de Higos – Spanish fig bread w/toasted nuts, spices, chocolate, anise liqueur (vegan)
Italian flourless chocolate cake w/almonds, orange zest
French chocolate mousse w/whipped cream & fresh berries
Platter of desserts bars: Triple chocolate fudge brownies & slices of moist lemon cake
Fish Specialties
Appetizers
Shrimp on a skewer w/spicy dipping sauce
Cucumber cups w/shrimp ceviche
Smoked salmon on European style bread w/dill mayonnaise
Gravlax – Scandinavian style marinated salmon w/tarragon & lemon zest
Main Course Selections
Spanish style paella w/seared vegetables, saffron, garlic, pimenton & shrimp or white fish,
Spanish chorizo (optional)
Baked salmon with cucumber relish & dill-mayonnaise dressing (on the side)
Moroccan fish tagine w/ white fish, seared vegetables, olives, preserved lemon, cilantro
Fish escabeche – a Peruvian specialty w/white fish, partially marinated, served over marinated vegetables
Bourride – a Provençal dish w/white fish and potato, in a garlicky saffron broth
Coquilles Saint Jacques – a French favorite w/scallops cooked in a garlicky broth, topped with mashed potatoes
Root vegetables in dill vinaigrette w/chopped egg & pickled herring
Vegan Cuisine
Appetizers
Choice of relishes – served w/crudités, organic breads, high-end crackers:
Baba ganouj (roasted eggplant w/tahini, lemon, garlic)
Black olive tapenade (w/kalamata olives, sundried tomato, garlic, walnuts)
Hummus w/walnuts & cardamom
Beet hummus (chick peas, tahini, roasted beets)
Muhammara (roasted bell pepper, chili, garlic, pomegranate molasses, walnuts)
Bruschetta platter: crostini, vegan cheese, oven-dried tomato, marinated eggplant, grape/olive relish
Mini empanadas: black bean & plantain, sweet potato & onion, with chimichurri sauce
Main Courses
Fragrant Middle Eastern casserole w/lentils, garbanzos, vegetables, saffron, cinnamon (vegan)
Spanish style paella w/seared vegetables, chilies, tomatoes, saffron, garlic, pimenton, veg. protein
Moroccan tagine w/yam, carrots, dried plums, cilantro, veg. protein
Cameroon curried vegetable stew w/root vegetables, marinated tofu & coconut milk (vegan)
Masala chana w/chickpeas, tomato, tamarind, spices
Posole – a vegan version with seared vegetables, ayocote beans, hominy, and spices
Pineapple coconut rice w/seared vegetables, fresh pineapple & vegan chorizo (Field Roast)
Vegan frittata w/seasonal vegetables, with tofu
Sides & Salads
Platter of grilled seasonal vegetables in light balsamic herbal marinade
Silk Road pilaf w/bulgur, French lentils, caramelized onion, dried cherries, saffron, toasted nuts
Three grains (wild rice, ruby red rice, quinoa) w/julienned vegetables, vinaigrette, bed of greens
King Solomon salad w/barley, wheat berries, olives, dates, figs, grapes, pomegranate
Persian rice w/caramelized onion & carrot, orange zest, saffron, dried currants
Israeli couscous with julienned vegetables, orange zest and light vinaigrette marinade
Mixed seasonal greens and vegetables, orange, avocado & agrodolce dressing
Panzanella: Italian bread salad with tomatoes, roasted peppers, cucumber, olives, basil
Fattoush – Middle Eastern bread salad w/greens, cucumber, beans, olives, radish
Turkish potato salad w/potato, heirloom tomato, cucumber, green onion, dill, vinaigrette
Indian dal garnished with vegan yogurt, tomatoes, cucumber & cilantro
Black beans with mango, tomato, corn, avocado in a lime/cilantro dressing
Desserts
Pan de Higos – Spanish fig bread w/toasted nuts, spices, chocolate, anise liqueur (vegan)
Fruit salad of organic seasonal fruit, dried fig, mint & berries
Majoun – Moroccan specialty w/dates, raisins, coconut oil, spices, sesame
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