Vegan
Tell a Friend
Vegan (Zero processed food elements and no animal products)

Mostly all menu items on my site can easily be converted into Vegan Dishes as I
have designed the menus that way. For any conversion questions, please contact Chef Nikko.

"This Category holds a variety of my favorite aromatique dishes, a beautiful
harmony of selected Vegan Dishes."-Chef Nikko
How Much Soup Do You Need?
* As an entree each quart will feed approximately 2 adults
* As a side course 3 adults
* All soups are $9.00 per quart (unless stated otherwise)
* Minimum of 5 quarts (which = 10 guest). Disposable wares and equipment included in menu price
* All soups are served with your choice of Pita chips, Grilled Focaccia Bread, Naan Bread, Crostini, Artisan Bread
* Artisan Bread Bowls additional $2.50 per quart
Soups

Please Reference Soup Catergory.
For any conversion questions, please contact Chef Nikko.
Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

Appetizers cost is per piece 
  •  Hemp Seed Fritters Served with Red Onion Marmalade  $3.25
  • Walnut Mushroom Pate Served with Crostini $3.25
  • Curried Mango Chutney in Red Cabbage Bowl Served with Seasonal Crudite $3.75
  • Phyllo Basket filled with Vegetable Medley Served with Dill Ginger Sauce $4.00 (Vegetables are Prepared Roasted or Pan Flashed ( your Choice)
  • Oyster mushroom Satay with Thai style Coconut Sauce $3.25
  • Roasted Polenta Fingers with Argentinean Chimichurri Sauce $3.75
  • Savory Bean and Toasted Nut Salad in Endive Wedges $3.50
Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

Light Lunches $6.75 per person
  • Roasted Stuffed Portabella with Red Beans, Garlic, and Swiss Chard
  • Apple, Carrot, Orange Coleslaw
  • Indonesian Gado Gado Salad Served with Peanut Sambal Sauce (* Salad is prepared traditional subtracting hard boiled eggs & anchovy paste)
  • French Lentil and Basmati Salad with Roasted Lemon Sage Vinaigrette
  • Thai style Rice and Bean Sprouts
  • Roasted Beet and Pasta Salad with Creamy Horseradish Dressing 
  • Grilled Mango, Apple, and Radish Salad with Lemon Fennel Thyme Vinaigrette
  • Californian Smoked Tofu Pita Salad
  • Flowers In the Garden Salad Served with thinlysliced Garlic Crostini
  • Carrot Arugula Salad with Hazelnut Honey Vinaigrette 
  • Baby New Potatoes and Radish Salad with Honey Dijon Chive Vinaigrette
Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

Sides Dishes are not included in price. They are just some of Chef Nikko's suggestions to compliment each Main Course


Main Course $9.00 per person

  • Spicy Potato Strudel Served with Roasted Cauliflower and Green Beans tossed in EOV
  • Shiitake Fried Rice Served with Pan Flashed Bok Choy and Thai style Lime Coconut Dressing
  • Wild Rice Corn Chutney Stuffed Tomato Served with Roasted Red & Gold Potatoes 
  • Indian style Cauliflower and Tomato Served with Herb infused Bulgar Wheat 
  • Roasted Garlic Hassleback Potatoes Served with Glazed Carrots in Dijon Apple Cider Mint Sauce
  • Roasted Brussels Sprouts Served with Ginger Almond Gravy and Cast Iron Skillet Corn Bread 
  • Spinach Cannellini in Phyllo Dough Served with Golden Oven Potato Wedges with Roasted Shallots, Peas, and Wilted Greens
  • Bean Sprout Stir Fry Served with Carrot and Zucchini Ribbons with Red Peppers and parsely
Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

Sides $3.50 per person


Vegetables
  • Roasted Cauliflower and Green Beans tossed in EOV
  • Pan Flashed Bok Choy and Thai style Lime Coconut Dressing
  • Glazed Carrots in Dijon Apple Cider Mint Sauce 
  • Carrot and Zucchini Ribbons with Red Peppers and parsely
Starches
  • Roasted Red & Gold Potatoes
  • Herb infused Bulgar Wheat
  • Cast Iron Skillet Corn Bread and Ginger Almond Gravy 
  • Golden Oven Potato Wedges with Roasted Shallots, Peas, and Wilted Greens
Chef Nikko does not promote MSG, colors, addits, fillers, preservatives, hygragonated oils, enriched produces, and over all decellularized food elements.