Positively Free Sample Menu

Ingredients in This Menu are Positively Free
Positively Free Foods are plant-based, whole food ingredients such as Ancient Grains, Seeds, Brown Rice, Gluten Free Seitan, Tofu, Tempeh, Jackfruit and the freshest organic fruits and vegetables available. This menu contains no meat, poultry, seafood, dairy, eggs, gluten, or nuts and can be altered to suit your dietary requirements. There are no hidden fillers, no artificial flavors, and no compromises.

Winter

​Quinoa Arancini
Sundried Tomato Sauce, Vegan Parmesan Cheese Sprinkle
Winter Green Soup Sip
Broccoli, Cauliflower, Kale Puree, Sunflower Sprouts And Vegan Crème Fraiche
Baby Red Oak Lettuce And Trio Of Roasted Beets
Baby Red Oak Lettuce And Roasted Beets Tossed With Champagne Vinaigrette
Sautéed Tatsoi With Popped Mustard Seeds
Tatsoi Lightly Toss Extra Virgin Olive Oil And A Sprinkle Of Maldon Salt Crystals
Oven Roasted Winter Vegetables
Roasted Seasonal Vegetables Tossed McEvoy Olive Oil And Meyer Lemon
Chick’n Picatta
Tempeh, Lemon, Garlic Capers and Fresh Herbs
Grilled Portobello Mushroom
Brushed With Extra Virgin Olive Oil and Filled With A Brown Rice Medley And Cranberries
Ratatouille
 Sautéed Eggplant, Squash, Tomatoes, Onions on Polenta
Pink Lady Apple Crisp
Crisp Pink Lady Apples, Brown Sugar, Gluten Free Oats and Coconut Oil

Soy Vanilla Ice Cream Quenelle

 Spring

Chilled Soba Noodle Cucumber Cups,

Chilled Soba Noodle, Tamara, Ginger, Sesame Seeds and Scallions Served in a Cucumber Cup
Creamy Artichoke Soup Sip,
Grilled Artichokes, Pulled Thyme and Drizzle of Truffle Oil
Arugula and Pomelos Salad 
Cucumber, Pomelos Supreme tossed with a Lemon Citronette
Sautéed Baby Rainbow Chard,
Tossed with McEvoy Virgin Olive Oil and Maldon Salt
Sweet Potato Gnocchi with Wild Mushrooms Ragout
Wild mushrooms Sautéed in Olive Oil, Garlic Confit and Coconut Cream 
Meyer Lemon and Asparagus Risotto 
 Slow cooked in Vegetable Broth Until Thick and Creamy, Topped Grilled Asparagus Tossed with Meyer Lemon Vinaigrette
Paillard Sautéed Vegan Gluten Free Chick’n Breasts
Gluten Free Vegan Seitan with Tarragon Beurre Blanc Sauce
Vegetable Mélange
Seasonal Vegetables Tossed with McEvoy Extra Virgin Olive Oil and Kiss of Maldon Salt Crystals 

Grilled Peaches, Vegan Butterscotch Cream, and Vegan Brown Butt’r Oat Crumble

Summer
Caprese Skewers 
Sweet 100 Cherry Tomato, Basil, and Vegan Cheese with Balsamic Drizzle
Heirloom Tomatoes and Watermelon Gazpacho Sip
Butter Lettuce Fingerling Potato Salad
L
iving Butter Lettuce Tossed Lightly With Meyer Lemon Vinaigrette, on a bed of Roasted Fingerlings Potatoes Tossed With Dill, Lemon, Vegan Crème Fraiche Dressing
Cole Slaw,
Fr
esh Tomatoes, Cantaloupe and Pickled Red Onion, Lightly Tossed With Olive Oil and Rice Wine Vinegar
Pulled Vegan Por’k Slider
Slow Cooked Jackfruits in a Tangy Orange Carolina Style Sauce served a Gluten Free Corn Muffin
Grilled Marinated Portabella Steak
Topped with Bruschetta
Baked Crispy Fried Vegan Gluten Free Chick’n
 Grilled Local Vegetables
Escarole, Eggplant, Zucchini, Sweet Peppers and Onions

Wild Blackberry Galette
Vanilla Bean Coconut Ice Cream

Fall
Cornbread Crostini with Anise Fromage Blanc
Grilled Fennel, Creamy Vegan Fromage Blanc with Orange Chutney
Rustic Tomato Soup Sip
 
Oven Roasted Roma Tomato, Garlic Confit, Fresh Herbs, With McEvoy Olive Oil Drizzle
Desert Arugula Asian Pear Salad
 
Asian Pears, Shaved Grilled Fennel and Avocado Salad with Pear Tarragon Vinaigrette
Beef Bourguignon
Jack Fruit Cutlet Slow Cooked In Red Wine, Mushrooms and Pearl Onions
 Chick’n Marsala  
Tofu sautéed and simmered in a marsala cream sauce
Baby Pumpkins Stuffed With Wild Rice
Wild Rice Pilaf With Caramelized Onions, Dried Cranberries and Pepita Seeds
Smashed Fingerling Potatoes
Tossed with Garlic Confit, Baked Until Crisp Golden Brown
Green Beans
 Roasted Onion, Sundried Tomatoes and Roasted Garlic   

Indian Rice Pudding with Nutmeg Ice Cream