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MEDICINE LAKE PLANT BASED BUFFET

Hearth & White Split Buns
Olive Oil and Balsamic Vinegar

STARTER
Salad Station (V/GF/NF)
Assorted Greens, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot, Maple Balsamic

Bean Salad (GF/V/DF)
Pinto, Garbanzo, Kidney, Edamame and Green Beans, French Shallot, Scallion Red Wine Vinaigrette

Grainy Mustard Mushroom Potato Salad (GF/V/DF)
Roasted Mushroom, Fried Onion, Lemon, Mustard, Fingerlings, Touch of Truffle

Crudité Platter and Edamame Hummus Drizzle (GF/V/DF)
Seasons Finest Vegetables, Nutritional Yeast, Pine Nuts

ENTRÉE
Grilled Cauliflower (GF/V/DF)
Corn and Edamame Bean Succotash, Charred Lime, Charred Scallion Vinaigrette

Vegetable Stufato (GF/DF)
Eggplant, Bell Peppers, Tofu, Canelli Beans, Savory Smoked San Marzano Broth

Herbed Gluten Free Gnocchi (V/GF/DF)
Cauliflower Soy “Cream”, Smoked Mushroom, Purple Kale Vegan Parmesan

Roasted Red Skin and Sweet Potato Medley (GF/V/DF)

DESSERT
Vegan Coconut Panna Cotta

Vegan Chocolate Cake

Vegan Dark Chocolate Mousse

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