VEGETARIAN ANTIPASTI
Featuring a variety of 'little bites':
fresh mozzarella, ripe tomatoes, fresh
basil, roasted vegetables, roasted
yellow and red peppers, mixed olives,
roasted garlic, other seasonal
Served with artisan crostini or
gluten free flatbread option
SPRING ROLLS with
THAI PEANUT SAUCE
Rice paper wraps filled with julienned red pepper, carrot, jicama,
cucumber, mixed greens, seasonal
sprouts, and sesame tamari noodles
optional: chile lime dipping sauce
REAL DEAL BRUSCHETTA
We only use organic ripe tomatoes to
make our bruschetta. Seasonally, heirloom
and local varieties are featured.
Choose from Bruschetta Platter
served with artisan crostini or gluten free flatbread
OR
Individual Bruschetta Crostinis with
melted fresh mozzarella and garlic
balsamic drizzle
Caprese:
Ripe, organic tomatoes,
fresh mozzarella, fresh basil and thyme, olive oil and balsmaic drizzle, himalayan salt and cracked black pepper
Cucumber:
All of the above AND sliced cucumbers
Vegan option: skip the mozzarella
CAPRESE and CUCUMBER PLATTER
Platter can be served with our Housemade Gluten Free Flatbread or our Artisan Crostini.
Seasonally we can use locally grown heirloom tomato and cucumber varieties upon request.
SUSHI
Our sushi is plant foods based and created
with seasonal ingredients. A platter can be made from 1-3 different sushi options.
Here are some of our sushi favorites:
Spicy Avocado Poblano Roll, Forbidden Rice Nigiri, Sunshine Sushi, Raw Nori Vegetable,
Forbidden Rice Cucumber Roll, California Roll
Roasted Root Vegetable Home Fries,
Tofu Spinach Scramble, Microgreens, and Avocado
OR
Southwest Potatoes, Tofu Spinach Scramble, Microgreens
served with roasted tomato salsa
Gluten Free and Vegan
BREAKFAST TACOS
Organic, local eggs and locally made tortillas are the
key ingredients in our Breakfast Burritos. Gluten Free
tortillas can be requested.
served with roasted tomato salsa
FLAVOR OPTIONS:
-southwest potatoes, roasted green chile, cheddar
-southwest potatoes, tomato, basil, feta
vegan- tofu spinach scramble, southwest potatoes or roasted root vegetable home fries
BREAKFAST BURRITOS
NOT YOUR MAMA'S CHEESEBALL
We make 3 variations of this timeless appetizer.
Blended green onion, carrot, celery, dried herbs,
and organic cream cheese or house cultured cashew cheese form the base of each cheeseball.
FLAVORS:
Traditional- parmesan, walnut encrusted
Southwest- Tillamook cheddar, green chile, encrusted with toasted paprika pepitas
Mediteranean- sundried tomatoes, fresh oregano and
basil, roasted garlic, asiago, pine nut and almond encrusted
VEGAN OPTION
Variety Platters
We offer specialized food platters for pick up or delivery, that are available large or small.
Large platters are 1.5 ft in diameter and serve 10-15 people. Small platters are approximately 1 ft in diameter and serve 5-10 people. Please see our serving guidelines in DIY CATERING to determine
how many platters and food options your event needs.
Brunch Platters
Small Bites and Hor D'ouerves
Specialty Party Appetizers
RAW OYSTER MUSHROOM CEVICHE
in endive
Locally cultivated oyster mushrooms nicely mimic traditional seafood in this dish. Fresh and bold flavors awaken the palate making this a great opening hor d'ouerve, especialy if there is mexican on the menu.
served in endive or with organic corn chips
SUPERGREENS SPANAKOPITA
with cashew cream tzatziki
Flaky, olive oil brushed phyllo filled with pine nut ricotta and sauteed greens. We use a variety of seasonal greens like dandelion, spinach, kale, beet, and/or amaranth.
Spanakopita is served with our house cultured cashew cream tzatziki sauce.
Our Spanakopita is Vegan!
pine nut mousse, sundried tomato herb pesto, microgreens, fresh basil
RAW and VEGAN
RAW MEDITERRANEAN
CUCUMBER ROUNDS
TAQUITOS
We offer creative fillings and bake our taquitos, instead of frying. They are made with organic
corn tortillas and garnished with lettuce, tomatoes, cheese, and shredded carrot option.
served with tomatillo avocado cream and arbol salsa
FLAVORS:
Supergreens and Seitan
Spinach and Feta
Curried Potato and Pea
BEER BATTERED SQUASH BLOSSOMS
with garden tomato herb sauce
We offer this seasonally when the squash blossoms
are flooding the garden. It is cooked fresh on site and suitable for smaller events. Squash blossoms are stuffed with ricotta and fresh basil, dipped into a tempura beer batter, and then fried in coconut oil.
served with garden tomato herb sauce
VEGAN OPTION:
stuffed with pine nut ricotta and fresh basil
VEGETABLE CRUDITES
There is nothing boring or tasteless about this platter! Seasonally, we will only use locally grown vegetables. Off season we search out the freshest organic vegetables we can find. All vegetables are hand cut within 12 hours of the event.
We offer a variety of dips to choose from: Chipotle Ranch, Raw Cashew Herb, Agave Miso Mustard, Classic Vegan Ranch, Avocado Siracha Cream
A platter each of Breakfast Burritos and Breakfast Tacos creates a great
brunch buffet.
We make our own nut cultured cheese that is totally gluten and dairy free. It has a similar taste and texture to regular cream cheese. Our Cheeseballs can be created with our house made vegan cheese with 2 weeks notice.
This is an appetizer favorite!
So what makes the best seven layer dip ever?
fresh cooked colorado grown pinto beans
ripe, organic tomatoes
chopped green onion and natural black olives
organic sour cream
fresh roasted salsa
Tillamook cheddar cheese
served with organic corn chips
BEST SEVEN LAYER DIP EVER
GREEN CHILE POLENTA with
PEACH SALSA
Palisade Peaches are used when in season. This appetizer can be grilled.
Rocky Ford watermelons are used seasonally. Chocolate mint is a variety of mint that tastes like its' name. It adds wonderful and unexpected flavor to this hor d'ouerve.
WATERMELON SQUARES with
FETA and PISTACIO CHOCOLATE MINT SAUCE
FRESH FIGS WITH MARSCAPONE
drizzled in local honey, fresh thyme
This indulgent hor d'ouerve is offered seasonally.
RAW VEGAN OPTION
house cultured cashew cheese, agave drizzle,
fresh thyme, pistacios
PALISADE PEACH and
MARSCAPONE TARTLETS
Juicy, colorado peaches take center stage in this dessert bite. However, local cherries, pears, plums, and apricots can also be used. We make our own tartlet shells with organic butter and organic phyllo sheets.
VEGAN OPTION:
pine nut mousse and vegan butter phyllo tartlet shells
desserts
HUMMUS or BABA GANOUSH
Our hummus is created from fresh cooked garbanzo beans, not canned. Additions like sundried tomatoes, roasted jalepenos, roasted red peppers, or green chile can be added.
Our baba ganoush is rich and earthy and created from roasted eggplant.
It is an honor to cook for others. Every dish that we make reflects our deep commitment to wholesome nurturance, tasteful innovation, and ecological sustainability
