Jackfruit and edamame lettuce cups. Peanut or Almond sauce. Mango. Red onion.

Coconut turmeric soup with lentils and peppers.

Cauliflower fried rice with kimchi, peas and broccolini. Marinated tofu or tempeh.

No sugar lime pudding with kiwi and raspberry coulis.

Pair with Expedition Series Non-Alc Verdejo Sauvignon Blanc

Kale and romaine salad. Hemp caesar dressing.

Vegan “cheesy” cream of broccoli soup

Gluten free chickpea pasta with lemon sage parsley puree. Sundried tomatoes, arugula and navy beans.

Spinach and black bean brownies (trust me you can’t tell!)

Pair with Expedition Sparkling Cuvee

Squash and arugula salad. Balsamic, walnuts and vegan parmesan.

Roasted cauliflower with vegan yogurt and harissa vegan pesto.

Lentil “meatballs” with roasted red pepper and tomato sauce. Zucchini noodles or gluten free brown rice linguine.

No sugar mint chocolate mousse with cacao nibs and toasted almond oat crunch.

Pair with Expedition Series Tempranilo Cabernet Sauvignon

Fennel, zucchini, avocado, olives and vegan feta. Dill coconut yogurt dressing.

Roasted tomato soup with basil coulis

Falafel sliders on butter lettuce. Pickled cucumbers, tahini dressing, kale and cilantro hummus, cherry tomatoes.

Sugar free fig and apple olive oil almond cake.

Pair with Le Petit Chavin Sparkling Chardonnay