Mi Lah Vegetarian

Antipasto Of Grilled Portobello Mushrooms

roasted beets, asparagus, and roasted brussels sprouts

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Steamed Edamame Dumplings

served with miso broth

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Smoked Portobello Mushroom In Truffle Oil

with cream of the red pepper and beets

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Indonesian Rolls Carrots, Seitan, And Celery

with basil avocado sauce

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Sampler Plate Of Yucca Root Tart

stuffed with seitan; crispy tofu over edamame; endive salad; and white mushroom stuffed with picked radish

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Bbq Mushroom, Seitan, And Tofu Skewers

with quinoa salad

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Seared African Sweet Potato Patties

with cabbage and crushed peanuts salad

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Asian Summer Rolls

with fresh basil and sesame sauce

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Apple Wood Smoked Butternut Squash And Coconut Soup

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Tomyum Soup

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Mango, Avocado, And Mixed Green Salad

with spicy caribbean lime dressing

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Green Papaya, Mango, Cilantro, And Dried Seitan

dressed in spicy tamarind

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Shaved Fennel, Jicama And Baby Arugula Salad

with citrus vinaigrette

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Grilled Radicchio Skewer

with fig and cherry tomato salad

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Pan Seared Seitan Zucchini Patties

with steamed vegetables and mashed potatoes

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African Peanut Stew

in tomato curry sauce over acorn squash and brown rice

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Curried Cauliflower Stake

over butter spinach puree, yellow squash, and roasted beets

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Grilled Oyster Mushrooms

on brandy-tequila tomato sauce with vegan sausage, corn masa cakes, and shaved apple salad

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Grilled Marinated Tofu

in red wine and cranberry sauce with fingerling potatoes and plantains

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Cambodian Amok

with spinach, eggplant, and tofu in coconut, lemongrass, and dried chilli sauce

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Roasted Brussels Sprouts

butternut squash and potato cashew gratin in lemon beurre blanc

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Traditional Tofu Pad Thai

with fresh vegetables and crushed peanuts

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Grilled Seitan In Tamarind Sauce

with butternut squash wild rice risotto cake and roasted carrots

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Fresh Baked Cumin-fingerling Potatoes

with pepper, black beans, and avocado corn salsa

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Thai Yellow Curry

with seitan, pineapple, fingerling potato, tomatoes, and green beans

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Tofu A La Parrilla Estilo Mexicano

in tequila sauce with mango salsa and refried black beans

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Brazilian Seitan Feijoada

with pan seared red curry polenta cake and braised kale

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Pepper-encrusted Tofu Over Edameme Puree

with truffle oil and miso broth

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