Sides can be provided ready to eat or cold with heating instructions. All menu items are provided in parchment-lined aluminum tins with disposable serving utensils.
Eggplant “Caponata” (V, GF)
From $90.00 ( / )
"All-Blue" Potato Salad (V, GF)
Japanese Sweet Potato & Red Onion Gratin (V, GF)
Plancha Toasted Romano Beans (GF)
Spicy Broccoli (GF)
Braised Baby Beets (V, GF)
Roasted Carrots and Squashes (V, GF)
Smashed Potatoes (GF)
Fingerling Potatoes (V, GF)
Roasted Wild Mushrooms (V, GF)
Cauliflower “Couscous” Salad (V, GF)
Whole Roasted Baby Brussels Sprouts (GF)
English and Snow Pea Sauté (GF)
Spaghetti Squash “Carbonara” (GF)
Three-Bean Casserole (V, GF)
Parsnips and Artichoke Bruschetta (V, GF)
Green and Yellow Wax Beans (V, GF)
Mushroom and Leek Risotto (V, GF)
From $80.00 ( / )
Pumpkin Sage Koda Rice Risotto (V, GF)
Sweet Pea and Broccoli Risotto (V, GF)
Harissa Sweet Potato Salad (GF)
From $68.00 ( / )
Marinated Cumin Carrot & Quinoa Salad (GF)
Cole Slaw (V, GF)
From $14.00 ( / )
Semolina Pasta Salad (V)
Vegan Beet Couscous Salad (V)
Wheat Berry & Turnip Pilaf (V)
