Chef Melanie Melanie

Rainbow Kale Salad: Creamy Caesar Dressing and a rainbow of vegetable toppings: Roasted Beets, Carrots, Cucumber, Tomato, Red Onion, Golden Raisins and Croutons

Whole Roasted Cauliflower: Tender Cauliflower smothered in Katsu Curry Sauce and Pickled Vegetables, served with Chapati

Corn Tamales: Handcrafted Tamales wrapped in Corn Husks, Pico de Gallo

Bruschetta: Pea and Mint Bruschetta, topped with Microgreens, side of Chutney

Brazilian Moqueca: A light Coconut Tomato Stew full of flavor and texture, including Plantains, Tofu, Bell Peppers, and Hearts of Palm. Served with Rice and Cilantro, Cassava, and Lime for topping

Southern Fare: Pecan-crusted Tofu over a bed of Sweet Potato Mash, side of Lemon Broccolini and Fruit Chutney

Pots de Creme: Dark Chocolate Mousse topped with Shaved Orange Peel

Carrot Cake: Your traditional Favorite Cake, veganized. Studded with Raisins and Pecans, and frosted in Cream Cheese Buttercream

Bruschetta: Fresh Tomatoes, Artisanal Cashew Almond Mozzarella, Basil, Olive Oil, Flaky Sea Salt

Garden Galette: Asparagus and Fennel in Puffy Pastry with Queso and Lemon Zest

Lettuce Wraps: Roasted Sticky Tofu with Herbs and Crisp Cabbage Slaw, Soy Glaze

Mezze Platter: Roasted Eggplant, Zucchini and Tomatoes, Grape Leaves, Olives, and Zatziki Sauce

Vegetable Paella: Saffron-infused Bomba Rice with Artichokes, Peas, Bell Pepper, and topped with handcrafted Seitan Chorizo

Golden Chickpea Stew: Coconut-based Soup topped with Dates, Almonds, and filled with nourishing spices

Stone Fruit with Almond Creme: Seasonal Stone Fruit on a bed of Coconut Almond Cream, topped with Herbs and Flowers from the Garden

Berry Trifle: Vanilla Cake and Cream, layered with fresh Berries and Lemon Zest

Cream of Mushroom Soup: Velvety Soup topped with Rosemary Croutons and Chives

Cashew Brie Board: Artisanal Rosemary Cashew Brie and Sharable Sides, perfect for stimulating conversation. Nuts, Fruit, Crackers, Olives, and Jam

Citrus Salad: Supremed Grapefruit and Oranges with fresh Lettuce, Pickled Onions and Green Olives for a fresh bite

Shaved Brussel Sprout and Kale Salad: Topped with Salted Almonds and Shallot Dressing

Mushroom Wellington: Mixed Mushrooms, Carrot, Celery, Onion, and Garlic dressed with Thyme, wrapped in Puff Pastry and served with Gravy. Side of Green Beans Almondine

Savory Lasagna: Butternut Squash, Kale, and Onion Lasagna with Creamy Bechamel. Side Salad with French Dijon Vinegrette

Apple Crumble: Oat-topped, Cinnamon-spiked Apples, served with a side of Vanilla Coconut Ice Cream

Classic Chocolate Cake: Moist Cake with Vanilla Buttercream, drizzled with Raspberry Coulis

Cauliflower Velouté with Truffle Oil and Chive: A creamy cauliflower velouté soup, made with a blend of cauliflower, leeks, and cashew cream, drizzled with aromatic truffle oil. Served with a garnish of finely chopped chives

Caramelized Onion and Mushroom Tartlets with Thyme: Mini puff pastry tartlets filled with sweet caramelized onions, sautéed mushrooms, and fresh thyme. Baked to golden perfection, these bite-sized delights are a warm and savory start to the meal

Artichoke and Asparagus Tart with Dijon Mustard and Herbs: A flaky puff pastry tart filled with a creamy mixture of marinated artichoke hearts, asparagus, and a hint of Dijon mustard. Topped with thyme and rosemary, then baked to golden perfection

Salade Lyonnaise with Smoked Tofu Lardons and Dijon Vinaigrette: A vegan twist on the classic Salade Lyonnaise, featuring a bed of baby greens topped with crispy smoked tofu lardons, roasted fingerling potatoes, and tangy Dijon vinaigrette

Seitan Bourguignon with Root Vegetables and Red Wine Reduction: A plant-based take on the classic Boeuf Bourguignon, featuring tender seitan pieces slow-cooked in a rich red wine reduction with carrots, pearl onions, and mushrooms

Ratatouille Confit Byaldi with Herb-infused Tomato Sauce: A refined version of the classic Ratatouille, featuring thinly sliced zucchini, eggplant, and tomatoes, arranged beautifully over an herb-infused tomato sauce

Vegan Chocolate Mousse with Aquafaba and Raspberry Coulis: A rich and airy chocolate mousse made with dark chocolate, topped with a tart raspberry coulis for a touch of acidity. Served with fresh raspberries and a sprig of mint for a refreshing finish

Vanilla Bean Crêpes with Berries and Coconut Whipped Cream: Thin, delicate crêpes made with a hint of vanilla bean, filled with a mixture of fresh berries and a dollop of coconut whipped cream. Lightly dusted with powdered sugar

Bruschetta with Heirloom Tomatoes, Basil, and Balsamic Glaze: Grilled sourdough slices rubbed with garlic and topped with a medley of diced heirloom tomatoes, fresh basil, and extra virgin olive oil. Finished with a drizzle of balsamic glaze

Carpaccio di Zucchine with Lemon and Pine Nut Dressing: Thinly sliced zucchini carpaccio drizzled with a tangy lemon and pine nut dressing. Topped with capers, cherry tomatoes, and fresh mint for a refreshing start to the meal

Wild Mushroom and Spinach Risotto: Creamy arborio rice cooked to perfection with a medley of wild mushrooms, baby spinach, white wine, and vegetable broth

Pappardelle with Creamy Roasted Red Pepper Sauce: Wide ribbons of pappardelle pasta tossed in a velvety roasted red pepper sauce, blended with cashews for creaminess, garlic, and a hint of smoked paprika. Garnished with fresh basil

Eggplant Parmigiana with Cashew Mozzarella and Fresh Basil: Layers of thinly sliced, breaded, and baked eggplant with rich tomato marinara sauce, homemade cashew mozzarella, and basil leaves. Baked until golden and bubbly, served with a side roasted potat

Vegan Osso Buco with Saffron Risotto: A plant-based twist on the classic Italian dish, featuring tender braised king oyster mushrooms in a rich tomato and red wine sauce with carrots, celery, and fresh herbs. Served over a creamy saffron risotto

Tiramisu Trifle: A vegan twist on the classic Italian dessert, made with layers of almond mascarpone cream and espresso-soaked ladyfingers. Lightly dusted with cocoa powder and topped with dark chocolate shavings for a decadent finish

Vegan Chocolate Hazelnut Tart with Sea Salt: A rich and decadent chocolate tart made with a creamy dark chocolate and hazelnut filling, set in a crispy almond flour crust. Topped with a sprinkle of flaky sea salt and crushed toasted hazelnuts

Butternut Squash and Apple Soup with Sage Croutons: A silky, roasted butternut squash soup with a hint of tartness from green apples, spiced with a touch of nutmeg and cinnamon. Finished with a drizzle of sage-infused olive oil and crispy sage croutons

Roasted Beet Carpaccio with Walnut Pesto and Arugula: Thinly sliced, roasted beets served carpaccio-style with a dollop of walnut pesto, peppery arugula, and a drizzle of balsamic reduction. Finished with flaky sea salt and freshly cracked black pepper

Warm Brussels Sprout and Pear Salad with Candied Pecans and Pomegranate Vinaigrette: Shaved Brussels sprouts lightly sautéed with garlic and tossed with thinly sliced Bartlett pears, candied pecans, and a tangy pomegranate vinaigrette

Creamy Cauliflower and Leek Soup with Smoked Paprika Oil: A velvety cauliflower and leek soup, blended until smooth, with a hint of garlic and a touch of coconut milk for creaminess. Topped with a swirl of smoked paprika oil for a subtle smoky depth

Wild Mushroom Risotto with Truffle Oil and Crispy Leeks: A creamy risotto made with a blend of wild mushrooms enriched with a splash of white wine. Finished with a drizzle of truffle oil and garnished with crispy fried leeks for texture

Stuffed Acorn Squash with Quinoa, Cranberries, and Kale: Roasted acorn squash halves filled with a savory stuffing of quinoa, sautéed kale, dried cranberries, and toasted pumpkin seeds. Flavored with shallots, garlic, and comforting herbs

Spiced Pumpkin Tart with Maple Cashew Cream: A delicate spiced pumpkin tart with a buttery, crumbly crust made from almond flour and dates. Filled with a creamy pumpkin custard spiced with cinnamon, ginger, and cloves. Served with a dollop of cream

Apple Galette with Almond Frangipane and Maple Glaze: A rustic apple galette with a flaky, buttery crust, filled with a layer of almond frangipane and thinly sliced Honeycrisp apples. Brushed with a maple glaze and baked until golden brown, served warm

Stuffed Grape Leaves: Tender grape leaves filled with a savory mixture of quinoa, pine nuts, raisins, and fresh herbs, simmered in a tangy tomato sauce

Grilled Artichoke with Lemon-Garlic Aioli: Tender grilled artichoke halves drizzled with olive oil, served with a tangy lemon-garlic aioli made from vegan mayo, fresh lemon juice, and minced garlic. Garnished with a sprinkle of sea salt and fresh parsley

Roasted Red Pepper and Almond Soup Description: A creamy, velvety soup made from roasted red peppers and almonds, blended with vegetable broth and finished with a touch of smoked paprika. Garnished with a swirl of almond cream and fresh basil leaves

Roasted Beet and Citrus Salad: A vibrant salad featuring roasted beets, orange segments, and arugula, tossed in a light balsamic vinaigrette. Topped with toasted walnuts, pomegranate seeds, and a sprinkle of vegan feta for balance

Moroccan-Spiced Stuffed Eggplant Description: Roasted eggplant halves filled with a spiced chickpea and quinoa mixture, featuring cumin, coriander, cinnamon, and fresh herbs. Topped with a pomegranate molasses glaze and served with a side of couscous

Spinach and Mushroom Moussaka: A rich and savory moussaka made with layers of sautéed spinach, mushrooms, and thinly sliced potatoes, topped with a creamy vegan béchamel sauce infused with nutmeg. Baked until golden and served with a refreshing green salad

Layers of thin, flaky phyllo dough filled with a blend of chopped pistachios and walnuts, baked until crispy and golden, then drizzled with a fragrant orange blossom syrup. Garnished with a sprinkle of crushed pistachios and a hint of cinnamon

Lemon Olive Oil Cake with Lavender Syrup: A moist and fragrant lemon olive oil cake, made with almond flour and a hint of vanilla. Drizzled with a delicate lavender syrup and garnished with fresh lemon zest and a sprinkle of powdered sugar

Arepas with Avocado and Black Bean Purée: Crispy golden arepas filled with a creamy avocado and lime purée, topped with black bean spread and pickled red onions. Garnished with fresh cilantro and a sprinkle of smoked sea salt

Ceviche de Palmitos: This dish uses heart of palm to mimic the texture of traditional ceviche. It's marinated in lime juice, and mixed with diced tomatoes, red onions, cilantro, avocado, and a hint of jalapeño. Served with plantain chips

Sopa de Calabaza con Coco: A rich, creamy soup made from roasted butternut squash blended with coconut milk, infused with a touch of cumin, coriander, and smoked paprika. Garnished with toasted pumpkin seeds and a swirl of spiced coconut cream

Ensalada de Nopalitos: A refreshing salad made with tender strips of nopal (cactus), cherry tomatoes, red onion, radish, and fresh cilantro. Dressed with lime juice, olive oil, and a touch of sea salt, and topped with toasted pumpkin seeds

Mole Poblano with Jackfruit and Sweet Potato: A complex, savory mole sauce made from a blend of dried chiles, nuts, spices, and chocolate, served over tender jackfruit and roasted sweet potatoes. Garnished with sesame seeds and fresh cilantro

Ropa Vieja with Shredded Mushrooms: A vegan take on the Cuban classic, featuring shredded king oyster mushrooms cooked in a rich tomato-based sauce with bell peppers, onions, garlic, and green olives. Served with coconut rice and a side of black beans

Vegan Flan de Coco: A luscious, creamy coconut flan made with coconut milk and a touch of vanilla, baked until perfectly set. Served with a caramel sauce made from coconut sugar and garnished with a sprinkle of toasted coconut flakes and fresh berries

Coconut Tres Leches Cake: A vegan twist on the classic tres leches cake, made with a fluffy vanilla sponge soaked in a mixture of coconut milk, almond milk, and oat milk. Topped with whipped coconut cream and garnished with toasted coconut