PASSED APPETIZERS

MINI VEGETARIAN BURGERS
with tomato, caramelized shallots and spicy aioli(non-dairy)
ROLLS: toasted sesame rolls

ROASTED VEGETABLE PLATTER
Roasted eggplant, peppers, squash, and zucchini with pinenut pesto

BUFFET STATION

GNOCCETTI PASTA
With a truffle-white wine sauce, roasted cherry tomatoes(non-dairy gnocchi and sauce)

STUFFED MANICOTTI SHELLS
Baked pasta dish with vegan basil- cheese, roasted tomato-shallot sauce

WHITE ASPARAGUS AND AVOCADO SALAD
With a ginger vinaigrette, basil, and scallions

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
Served in pitchers with lemon wedges

BAR SNACKS

ROSEMARY SCENTED POPCORN
Finished with parmesan

The post VEGAN WEDDING MENU appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.

PASSED APPETIZERS

GRILLED VEGETABLE ROBATA SKEWERS
Topped with basil pesto

BUFFET STATION

BABY MESCLUN SALAD
with champagne vinaigrette, herb medley, green apples

CRISPY PARMESAN GNOCCI
On a bed of braised mushrooms, with a light pesto cream sauce (vegan)

WILD RICE MEDLEY
With snipped chives and romano pecorino

STUFFED MANICOTTI SHELLS
Baked pasta dish with vegan basil- cheese, roasted tomato-shallot sauce

BEVERAGES

EARL GREY ICED TEA
With Madagascar vanilla bean

ICED WATER
Served in pitchers with lemon wedges

BAR SNACKS

FRESH MADE POPCORN
Cooked on-site; drizzled lightly with sea salt and drizzled melted butter

The post VEGETARIAN BUFFET MENU appeared first on Black Truffle - Personal Сhef & Catering | Chef Michael Compean.