Vegetarian Course
Tell a Friend
Vegetarian (no meat;sometimes chicken and fish) on my site it means NO MEAT
Organic (food grown by the sun)  
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
  • Lima Bean Corn & Potato Chowder
  • Chinese Tofu and Cos Soup
  • Puree of Spiced Indian Cauliflower Soup
  • Puree of Warmer Winter Soup
  • Egg Flower Soup
  • Puree of Broccoli and Blue Brie Soup with Toasted Walnuts
  • Puree of Mushroom Soup with Toasted Almond Slivers
  • Classic Minestrone
  • Classic French Onion with grated Gruyere
  • Puree of Asparagus
  • Puree of Carrot and Criander
  • Borscht topped with Dill creme Fraiche
  • Puree of Spicy Borscht
  • Puree of Pumpkin
  • Gazpacho (cold)
  • Pear Watercress Soup with Stilton Croutons (cold)
Appetizers cost is per piece

Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

  • Summer or Winter Squash Risotto Timbales $3.25
  • Pan Seared Garlic Mushrooms over Roasted Garlic Chevre Crostini $3.25
  • White Mushroom Crostini $2.15
  • Ricotta and Pinto Bean Pate $3.50 (* Served with Artisan Breads, Crostini, or Crudite)
  • Mediterranean Vegetables with Tahini $3.75 (* Served with Pan Seared Greek Halloumi Cheese)
  • Roasted Baingan topped with Bell Pepper Confit $2.25
  • Twice Baked Chevre Souffles $3.75
  • Tricolor Salad with Tomatoes, Red Onion, Arugula, and Mozzarella Cheese $3.50
  • Assortment of Plantain $2.75 (* A medley of sliced, grated, and chunked Plantain * Seasoned with Sea Salt and a pinch of Cayenne Pepper * Served with Mango or Pineapple Chutney)
  • Roasted Asparagus Crepes topped with Grated Parmesan $3.75
  • Fresh Artichokes with Garlic Herb Butter $3.75
  • Stuffed Artichoke (vegetable medley, sun-dried tomatoes & thyme) $3.75
  • Warm Avocado halves with Tangy Vegetable Topping, Fresh basil and EVO $3.75
  • Tempura Vegetables with Soy Ginger Scallion Dipping Sauce $3.00
  • Mini Corn Blinis with Herb Creme Fraiche $3.25
  • Corn and Cheese Purses $3.75
  • Hot Broccoli Tartlets $3.00
  • Peanut Butter Fingers $3.25
  • Greek Dolmades with Red Tzatziki Sauce $3.25
Light Lunches $6.75 per person

Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

  • Fried Heirloom Tomatoes in Polenta Herb crust (* served with Baby Field Greens & Balsamic Vinaigrette)
  • Eggs Flamenco
  • Hot Sour Chickpeas (* Served with Brown/White Basmati Nut Pilaf & Curried String Beans)
  • Roasted Asparagus with Thyme Hollandaise
  • Artchoke Timbales with Spinach Sauce
  • Yam Fritters with Grilled Pineapple Salsa
  • Roasted Carrot, Taro, and Parsnip Medley
  • Thai Noodles with Garlic Chive
  • Roasted Cauliflower and Mushroom Gougere
  • Linguini with Pan Flashed Salsa and Manchego Cheese
  • London Bubble and Squeak served with Roasted mushroom antipasto
  • Triple Mushroom Stroganoff
  • Risotto Primavera toped with Grated Pecorino Cheese
  • Kitchari with Garlic Naan
  • Red Bean Chinese Gold Potato Salad
  • Potato Blue Cheese and Toasted Wlanut Salad
  • Baked Potato Bar with Three Fillings (* Creamy Red Bean, Soy-Vegetable, Cheesy cream of Spinach * Served with Mesculin Greens, Cherry Tomatoes, & Garlic Lemon Thyme Dressing)
  • Italian Roasted Red Peppers topped with Garlic Pesto Concasse
  • Five Spice Tofu and Crunchy Stir Fry Vegetables
  • Egg Foo Yung Fried Rice Served with Pan Fleshed Pe-Tsai
  • Macaroni Souffle
  • Pepper and Potato Frittata
  • Italian Vegatable Tiede Pasta Salad topped with grated Parmesan cheese
  • Bulgar Aduki Bean Burgers
Main Course $9.00 per person

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

Minimum of 15 guests. Disposable wares and equipment included in menu price (minimum is negotiable, within reason)

  • Steamed Vegetable Medley Served with Lentil Bolognese
  • Falafels Served with Arabian Spinach (* Includes Salad, Tahini Sauce, Pita Bread, and Coriander infused Yogurt)
  • Curry Thai Tofu Served with Pan Flashed Bok Choy and Bean Sprouts
  • Tangy Vegetable Fricassee Served with Mushroom Barley and Shallots
  • Geek Spinach Pie Served with Grilled Eggplant Paillard
  • Lentil Kulbyaka Served with Roasted Vegetables and Red Pepper Coulis
  • Spanish Bread and Butter Casserole Served Grilled Peppers, Onions & Capers
  • Vegetable Paella
  • Twice Baked Red Bliss Potato and Parsnip Amandine Served with Braised Kale
  • Hazelnut Lentil Loaf Served with Roasted Cauliflower and Brown Gravy
  • Vegetable Goat Cheese Rollatini Served with Seasonal Grilled Vegetables
  • Welsh Glamorgan Croquettes Served with Garlic Mash Potatoes and Briased Savoy Cabbage
  • Tunisia Aromatique Vegetable Stew Served with Couscous
  • Braised Cabbage Roulades Served with Pistachio Pilaf and Rosemary Lemon Sauce
  • Irish Colcannon Servered with Wedges of Roasted Herb Cabbage
  • Fettuccine Caponata Served with Broccoli Rabe and Garlic Bread
  • Baked Red Onion stuffed with Feta and Pine Nuts Served with Pan Fleshed Swiss Chard
  • Baked Cassava in Parsely Sauce Served with Roasted African Vegetables in Spicy Garlic Sauce
  • Kohlrabi Stuffed with Yellow & Red Pepper Confit Served with Thyme Infuse Barley Pearls and Green Peppercorn Sauce
  • Spinach Roulade Served with Roasted Roesmary Red Bliss Potatoes and Yellow Waxed Beans in Garlic Butter
Sides $3.50 per person

Minimum of 15 guests. Disposable wares and equipment included in menu price
(minimum is negotiable, within reason)

Vegetables
  • Arabian Spinach
  • Pan Flashed Bok Choy and Bean Sprouts
  • Grilled Eggplant Paillard
  • Roasted Vegetables and Red Pepper Coulis
  • Grilled Peppers, Onions & Capers
  • Braised Kale
  • Roasted Cauliflower and Brown Gravy
  • Seasonal Grilled Vegetables
  • Briased Savoy Cabbage
  • Wedges of Roasted Herb Cabbage
  • Broccoli Rabe
  • Pan Fleshed Swiss Chard
  • Roasted African Vegetables in Spicy Garlic Sauce
  • Yellow Waxed Beans in Garlic Butter

Starches
  • Lentil Bolognese
  • Mushroom Barley and Shallots
  • Garlic Mash Potatoes
  • Couscous
  • Pistachio Pilaf and Rosemary Lemon Sauce
  • Garlic Bread $2.00 per person
  • Thyme Infuse Barley Pearls and Green Peppercorn Sauce
  • Roasted Roesmary Red Bliss Potatoes
Chef Nikko does not promote MSG, colors, addits, fillers, preservatives, hygragonated oils, enriched produces, and over all decellularized food elements.