BREAKFAST

Vegan Chickpea Flour Frittata with Spinach, Mushroom, Red Bell Pepper, & Caramelized Onions, topped with Cherry Tomatoes, Avocado, and Basil

Tropical Frozen Fruit Smoothie Bowl topped with Granola, local Cacao Nibs, Toasted Coconut, Nuts and Seeds

Avocado Toast Bar with Local Whole Wheat Sourdough, Avocado, Sprouts, Cucumber, Pickled Red Onions, Tomatoes, Sauteed Mushrooms, Lemon Dressed Arugula

French Toast with caramelized Bananas and Toasted Walnuts

Gallo Pinto (traditional Costa Rican Rice and Black Beans), Sweet Plantains, Tofu Scramble, Avocado, Corn Tortillas, Spicy Pico de Gallo

Banana, Cinnamon and Toasted Walnut Oatmeal with Fresh Seasonal Berry Syrup and Toasted Coconut

Breakfast Tacos with Tofu Scramble, Black Beans, Sauteed Vegetables, Fresh Chopped Tomato, & Avocado-Cilantro-Jalapeño sauce

Coconut and Banana Pancakes with warm Strawberry Compote

Herbed Breakfast Potatoes topped with Sauteed Vegetables, Pico de Gallo, Guacamole, and Chipotle Crema

Tropical Fruit Platter, Granola, Coconut Yogurt (if available)

“Huevos” Rancheros with Tofu Scramble, Corn Tortillas, Black Beans, Mexican Ranchera Sauce and Avocado

*all breakfasts served with toast, jam, juice, and coffee*

LUNCH

Spiced Cauliflower-Mushroom-Walnut Meat Tacos with Pickled Cabbage Slaw, Tomatoes, and Guacamole

Brown Rice and Raw Vegetable Nori Wraps with Miso-Hemp Seed-Tahini Sauce

California Sandwich on Whole Wheat Sourdough with Lettuce, Tomato, Hearts of Palm, Carrots, Pickled Red Onion, Cucumber and Pesto

Cold Rice Noodle Salad with Seasonal Vegetables Fresh Herbs and Orange- Ginger-Tamari Dressing

Falafel Bar with Roasted Garlic Hummus, Pickled Vegetables, Tomato-Parsley Salad, Tahini Dressing, and Pita Bread

Buddha Bowl with Quinoa, Crispy Spiced Chickpeas, Chayote, Massaged Kale, Pickled Cabbage and Carrot, with a Basil Vinaigrette

Chickpea Salad Sandwich on Local Whole Wheat Sourdough with Roasted Red Peppers, Arugula, and Cucumbers

Costa Rican Casado with Organic Local Rice, Cumin Scented Black Beans, Sweet Plantains, Picadillo, Achiote Spiced Tofu

Caribbean Rice and Bean Stuffed Bell Peppers with Black Bean-Corn-Mango Salsa

*all lunches served with a garden salad*

DINNER

APPETIZERS

*select 1-2 options FOR THE GROUP*

Tropical Ceviche

Hearts of Palm, Ground Cherries, Red Onion, Red Bell Pepper, Avocado, Cilantro & Citrus Juices, served with Corn Crackers

Watermelon-Jalapeño Ceviche

Watermelon, Jalapeño, Red Onion, Cucumber, Tomato, Basil, Ginger & Citrus Juices, served with Corn Crackers

Chips and Dip

Roasted tomato and jalapeño salsa, guacamole, and black bean dip served with tortilla chips

Zucchini Rolls

Raw seasonal vegetables rolled with hemp seeds and walnut pesto, balsamic reduction

Rainbow Summer Rolls

Raw Vegetables Rolled with Fresh Herbs in Rice Paper, served with Peanut Sauce 

Heart Of Palm “Scallops”

Spiced and Pan Seared Heart of Palm Rounds served with Chipotle Aioli, Lemon Dressed Arugula and Crostini

Fried Cauliflower “Wings”

Beer Battered Cauliflower Bites Tossed in Buffalo Sauce, served with Zesty Ranch Dressing

Zucchini Sticks

Breaded and fried zucchini sticks served with marinara

Fried Green Plantain Chips

Thick sliced green plantains deep fried and served with a Caribbean coconut dipping sauce

Balsamic and Thyme Mushrooms

Balsamic glaze mushrooms with thyme and served with crostini 

Crostini

White bean and roasted garlic spread topped with roasted red peppers and basil

Tropical Salad

Mixed Lettuces, Mango, Hearts of Palm, Purple Cabbage, Carrot, Cucumber, Black Beans, Toasted Pumpkin Seeds in an Avocado Vinaigrette

Spinach Salad

Spinach, Red Leaf Lettuce, Shaved Zucchini, Caramelized Onions, Sauteed Mushrooms in a Roasted Garlic Vinaigrette

Arugula Salad

Arugula, Mixed Greens, Cucumber, Mandarin Supremes, Basil, Pickled Red Onions, Dried Cranberries, Toasted Almonds in a Red Wine Vinaigrette

Kale Caesar Salad

Massaged Kale, Romaine Lettuce and Fresh Croutons tossed in a Creamy vegan Caesar Dressing

MAIN COURSES

*select 1-2 options FOR THE GROUP (if 2 main courses are chosen, the chef will select the best 2 side dishes to accompany them)*

Grilled Cauliflower Steaks

Caramelized cauliflower with mole rojo, black beans, roasted carrot with toasted cumin, coriander, and mustard seeds, and Spanish rice

Taco Bar

Walnut-Cauliflower “Meat”, Sauteed Bell Peppers and Onions, Guacamole, Restaurant Style Salsa, Cabbage Slaw, Mexican rice, Cumin Scented Black Beans and Corn Tortillas

Jamaican Jerk Eggplant

Traditional Jerk Spiced Grilled Eggplant Slices, Sweet Plantains with Cilantro-Jalapeno Sauce, Curried Chickpeas, and Coconut Rice 

Caribbean Curry

Yellow Coconut Curry, Onion, Bell Pepper, Green Beans, Carrot, Mushrooms, GarbanzoBeans, served with Caribbean Style Rice and Beans

Indian Dahl

Red Lentils, Hand Blended Spices, Kale, Tomato, Camote and Cilantro, served with Turmeric Scented Basmati Rice and Garam Masala Roasted Carrots 

Thai Green Curry

Handmade Green Curry Paste in a Coconut Broth with Seasonal Vegetables, Fried Tofu Cubes, served with Jasmine Rice

Pad Thai

Rice Noodles with Sauteed Mushrooms, Zucchini, Bell Pepper and Tofu in a vegan Tamarind Pad Thai Sauce, topped with Bean Sprouts and Crushed Peanuts

West African Peanut Stew

Sweet Potato, Spinach, Brown Lentils, and Tomatoes simmered with a warming blend of African Spices, topped with Crushed Peanuts and served with Organic Brown Rice

Quinoa Buddha Bowl

Marinated Tofu, Miso Glazed Sweet Potato, Bang Bang Broccoli, Pickled Veggie Slaw, topped with Toasted Sesame Seeds and Tamari-Tahini Dressing 

Stuffed Portobello

Roasted portobello filled with Mediterranean rice and lentils, topped with crispy red onions and served with Greek style potatoes and broccoli 

“Crab” Cakes

Seared hearts of palm and homemade “Old Bay” cakes with a spicy remoulade sauce, grilled green onions, crispy mini potatoes

Roasted Pepper Pasta Primavera

Creamy roasted red pepper sauce with fettuccine and topped with seasonal roasted vegetables

Stuffed Butternut Squash 

Roasted and stuffed with quinoa, walnuts, dried cranberries, and orange zest, accompanied with wilted spinach and a balsamic reduction

Creamy Gnocchi 

Gnocchi in a macadamia and white wine cream sauce, with caramelized onions, sautéed mushrooms, sun-dried tomatoes and capers

DESSERTS

*select 1 option FOR THE GROUP*

Chocolate and Almond Tart with Blackberry Coulis

Grilled Pineapple with Rum Caramel Sauce and Coconut Ice Cream

7 Layer Bars aka Magic Bars

Tropical Fruit Platter with Costa Rican Chocolate Dipping Sauce 

Cacao and Peanut Butter Bars

***special occasion cakes can be made upon request for an extra $40 fee