SAMPLE MENU

Savor delectable menus that cater to specific allergens, are anti-inflammatory, and even entirely plant-based.

SAMPLE MENU

ALL MENU ITEMS CAN BE MADE PLANT BASE, DAIRY-FREE, DAIRY FREE AND ALLERGEN-SPECIFIC

STARTERS
Mini Sweet Potato Rounds

- Add: Shrimp or Scallops
Baked sweet potato rounds, topped with creamy smashed avocado,

finished with a kimchi slaw and juicy pomegranate arils.

Roasted Beet and Arugula Salad

- Add: Goat Cheese or Slivered Almonds

Arugula and roasted beet salad, topped with a creamy homemade cucumber tzatziki dressing.

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MAIN COURSE

Spice-Rubbed Baked Chicken

- Sub: Steak or Haddock
Marinated in a homemade spiced rub, along with fresh garlic, lemon, and olive oil.

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SIDES

Mixed Vegetable Medley
Tender oven-roasted seasonal vegetables, garlic, salt, and freshly cracked pepper..

Quinoa Herb Pilaf

Tri-color quinoa seasoned with fresh herbs and served with crispy shiitake mushrooms.

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DESSERT
Chia Seed Trifle
Vanilla-infused coconut milk pudding, sweetened with maple syrup.

Topped with a layer of fresh berry compote, and whipped coconut cream

garnished with a gluten-free almond biscotti crumble.