Natural Ingredients

Vegan Menu

Appetizers and Starters

Trumpet mushroom yakitori - sake sweet shoyu glaze, micro arugula

Lion’s Mane Mini Tostada - Oaxacan mole, porcini powder, chili-lime oil, micro cilantro

Strawberry, Basil, Cashew Cheese Crostini 

Cucumber & Mint Guacamole bites - California hass avocado, estate mint & cucumber, Sonoma grey sea salt, garlic flower on cucumber rounds

Hearts of Palm Aguachile - pink peppercorn, kumquat, red veined sorrel, Hass avocado, cucumber, yuzu thai chili ponzu

Red & gold tomato gazpacho shot - estate grown heirloom tomatoes, avocado, Sonoma sea salt & Meyer lemon olive oil

 

Ras al Hanout Chickpeas - crispy, crunchy snack with Middle Eastern Spices

Thai Peanut Vegetable Satay - marinated seasonal vegetable skewers

Peruvian Inspired Ceviche - trumpet mushrooms, fresh corn, sweet potato, lime juice,  torpedo onions, leche de Tigre

Soups & Salads

Heirloom Carrot Salad - citrus pickled onions, avocado and lemon thyme citronette 

Greek - chef’s cherry tomatoes, kalamata, shaved red onion, local olive oil & house-made vegan feta, fresh cracked rainbow peppercorns 

 

 Beets & Greens - Organic mixed Greens, heirloom beets, cashew cheese, spiced candied walnuts, raspberry balsamic vinaigrette

 

California Endive - Mixed green salad, Belgian endive, herbed crumbled cashew cheese, slivered almonds almonds, Green Goddess dressing

Berries & Butter Lettuce - Raspberry, housemade cashew chevre , candied walnut,  endive, raspberry vinaigrette

Heirloom tomato gazpacho shot -  avocado, sonoma sea salt & meyer lemon olive oil

German Potato Salad - whole grain mustard, apples, citrus pickled red onion

 

 

Entrees

Sesame Chili Glazed Sweet Potato & Oyster Mushrooms

pea tendrils, charred lemon, Kimchi Fried Rice pasture raised farm egg, crispy shallots, sesame, Miso Braised Bok Choy + Napa Cabbage

Grilled eggplant, pepper, and zucchini terrine

saffron risotto, balsamic reduction and arugula pesto

Turkish Apricots & summer tagine vegetables

Saffron Basmati Rice Pilaf, pomegranate molasses glaze

Desserts:

Wild Berry Cobbler with vanilla bean cashew cream

Ayurvedic Hot Cocoa -  adaptogenic dairy free hot chocolate

Avocado Dark Chocolate Mousse  - fresh raspberries and pumpkin seed brittle

Many of our other menu options can be made vegan/vegetarian. Just ask!

@EpicureanEscape

Executive Chef & Owner Matt Paille

Tel: 707-230-2802

Cell : 707-570-7649

Email: chef@epicureanescape.com

Serving Sonoma, Marin, Mendocino, Napa, Solano,

Contra Costa, San Francisco Counties!

© 2020 Epicurean Escape Catering