A Vegan-licious Wedding
The cocktail hour
Passed hors d'oeuvres
Grilled tofu with papaya salsa on miso spoons
Thai summer rolls with mint and honey chili lime sauce
Baby Tempeh BLTs
Shots of Moroccan tomato soup with scallion shavings
Vegetable samosas with cilantro chutney
First Course
Green lentil salad in Spanish sherry dressing
with wild greens and chick pea polenta frita
Dinner
Kale timbales
with eggplant ratatouille & Seven vegetable paella
Caramelized broccoli
with oven dried tomatoes and thyme
Served with Baby rolls and biscuits
with vegan butter
after dinner
Coffee and tea service
with rice and soy milk Dessert
Trio of seasonal sorbets
with chocolate dipped strawberries