Ethnic Feasts

Catering and Dinner Party Menus for 20 Guests or Less

Moroccan

Explore the spices of saffron in this exquisite Moroccan feast

Zaalouk (Moroccan Eggplant Dip)

Zaalouk is a traditional Moroccan salad and dip where diced eggplants are cooked in a tasty sauce of tomatoes, garlic, paprika, and cumin. It’s served as an appetizer or side dish with warm crusty bread or as a main dish with other spreads and dips.

Vegan

Vegetable bean stew with quinoa

Mild

Vegan

Moroccan Style Hummus

Hummus with cinnamon and apricots combine for a slightly sweet hummus with salty overtones.

Baghrir: Moroccan Crêpe

Moroccan Orange and Almond Cake

Thai

An explosion of aromatic herbs of cilantro, limes, kaffir lime leaves and lemongrass based in coconut milk entres and desserts

Tofu skewers

Grilled tofu skewers, marinated in a blend of soy and sesame with seasonal roast vegetables

Vegan

Satay Chickpea curry

The ultimate Thai comfort, food with sweet potatoes, steeped and warming herbs and nutty finish, garnish with cilantro, limes, peanuts, and scallions

Cardamon, Fennel Coconut Jasmine Rice

Find Jasmine Rice, steeved, and cardamom and fennel finished with toasted coconut

10.00

Fennel Salad with Roasted Hazelnuts

Mini Cheesecakes

Cashew based creamy cheesecaakes with a walnut date crust filled with a variety of fruits, nut butters and chocolate nibs.

8.00

Peanuts

Italian

Antipasto/Charcuterie Board

Eggplant Rollatini

Roasted herbed eggplant rolled in a cashew-based ricotta with homemade puttanesca sauce.

Vegan Lasagna

Loaded with fresh vegetables, I kale and chard and mushrooms and spinach, can be made other gluten-free or gluten. Layered with cashew-based ricotta and Loaded with fresh vegetables: onions, kale, chard, mushrooms, and spinach; can be made either gluten-free or gluten. Layered with cashew-based ricotta and vegan parmesan.