Amuse Bouche
Vegan
Deviled Eggs
Salad
Asparagus, fennel, tomatoes, olives, and herbs tossed with rainbow quinoa and a Mediterranean inspired vinaigrette
“Risotto”
Traditionally rice in cream and cheese,
This is barley cooked in wine with tons of spring veggies. Avocado cream and vegan cheese make this dish rich and delish!
Dessert
Wine poached Strawberries and Rhubarb
Topped with rich coconut cream
This weeks menu is $40
I suggest a dry Rose or a Saison.
vegan
soy, wheat, gluten free
All ingredients are natural, organic, local, seasonal.
I never use refined sugar, preservative, chemicals, junk.
Printed on 100% Recycled Paper
cleandinners.com
Vegan
Deviled Eggs
Salad
Asparagus, fennel, tomatoes, olives, and herbs tossed with rainbow quinoa and a Mediterranean inspired vinaigrette
“Risotto”
Traditionally rice in cream and cheese,
This is barley cooked in wine with tons of spring veggies. Avocado cream and vegan cheese make this dish rich and delish!
Dessert
Wine poached Strawberries and Rhubarb
Topped with rich coconut cream
This weeks menu is $40
I suggest a dry Rose or a Saison.
vegan
soy, wheat, gluten free
All ingredients are natural, organic, local, seasonal.
I never use refined sugar, preservative, chemicals, junk.
Printed on 100% Recycled Paper
cleandinners.com
RSS Feed
