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VEGAN MENU - 6 COURSE LUNCH / DINNER

|Canapé|

 

|A one or two bite hors d’oeuvre served on some type of bread, cracker, or pastry|

 


Rainbow Sprinkles Challah |Olive Focaccia | Vegan Manuka-Honey Loaf

 

|Bisque|

 

|A rich, creamy, smooth soup made with crustaceans. Traditionally, the shells of the crustaceans sautéed and then ground into a fine paste to thicken the soup| 

 

Wild Mushroom Bisque fine herbs, Yuzu Truffle & Crispy Onions
Root Vegetables Soup Chunks of organic vegetables with a vegetable stock base
Creamy Vegan Soups Butternut squash / potato & scallions / broccoli / cauliflower / mushroom                                                                                                                                                                                                                                                                                                                                                                                                                            Homemade Lentil Soup Slow cooked with root vegetables broth and herbs

 

|Salads|

 

Faro Salad sautéed mushrooms, zucchini’s, red onions, fresh basil homemade pesto on hand-cut butter lettuce                                                                                                                                                                                                                                                                                                                                                                                                                 
Fresh Garden Salad With A Twist Tomato, cucumber, red onion, shaved rainbow carrots, and mix lettuce                                                                                                                                                                                                                                                                                                                                                                                                                        Broccoli Salad cranberries, sunflower seeds and red onions in a creamy dressing
Faro Salad sautéed mushrooms, zucchini, rainbow peppers mixed in a fresh basil pesto
Lentil Salad spinach, scallions, walnuts, sweet potatoes, cherry tomatoes, and rainbow carrots.
Nuts About You Salad arugula, red onion, beets, sesame, balsamic glaze and seed mix
Spanish Heirloom Tomatoes Samba Scallions, garlic, cilantro, and fresh basil
Baby Gem Caesar Salad, shaved radishes, garlic & lemon croutons
Arabic Lettuce Salad Shaved radishes, lemon preserved, little onion over amba aioli
Angel Hair Cabbage Salad Scallions, cilantro, pumpkin seeds, shredded carrots, and dried cranberries                                                                                                                                                                                                                                                                                                                                                                                                                       Avocado Salad Silk lettuce, red onion, chopped tomatoes, radishes, fresh basil, and alfalfa sprouts

 

 

|Amuse-Bouche|

 

|A one bite hors d’oeuvre, typically served for free before the start of your meal, intended to “amuse” the mouth|                                                                                                                                        

 

Japanese Bao-Bun San Marzano jam, sofrito aioli, charred fennel and broccoli crème                                                                                                                                                                                                                                                                                                                                                                                                                                                      Dips - Turkish olive tapenade, Hummus, Crushed avocado, Sweet potato crème             

 

|Entrée|

                                                                                                  
 |chef’s crafted selection main course of a meal|

The Roast Veg mixture of brick oven roasted vegetables
Caramelized Cauliflower Gnocchi heirloom tomato & garlic sauce
Crock Pot Stuffed Peppers with Quinoa
Squash Duet Baked zucchini and crooked neck yellow squash with lemon zest seasoning
Sugar Cane Brussels Sprouts Caramelized shallots, sylan dates syrup
Steamed Veggies Carrots, cauliflower, broccoli, zucchini, green beans
Asian Stir Fry Wok flamed, sliced veggies, sesame teriyaki (base options: cauliflower rice / miracle noodles / veg only / rice / angel hair cabbage)

 

 

***Need a private chef? Servers? Cleaners? Contact us today 

 

Vegan Private Chef

Organic, Natural, Sustainable

Our catering menus feature the highest quality seasonal organic, natural and sustainably farmed produce, meats and fish, sourced primarily from the South Florida area, and drought friendly.

In House Cuisine

As the exclusive Caterer of South Florida, we can also provide our In-House food and beverage services for a variety of private and corporate events at these locations as unique special event resources.

Contact us today if you would like a customized proposal that meets your specific event needs.

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Create a more sustainable event.

Folklore Culinary is proud to be the first Green Business certified full-service catering company in South Florida.
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