Here’s the menu:
Hors D’oeuvres
- Fresh baked bread by Colin
- Olives with Fennel and Orange
- Falafel
- Dolmas
- Spinach Phyllo Cups
- Roasted Garlic Crostini with Smoked Paprika
- Charmoula Drizzled Vegetable Kabobs
Salads
- Greek Salad
- Moroccan Cous Cous Salad
Entree
- Eggplant Roulade served w/ Polenta and topped w/ Vegetable
- Saffron Bouillabaise
Desserts
- Baklava by Tess
- Creamy Mediterranean Rice Pudding
Everything is vegan friendly.