Vegetarian Personal Chef Menu

$120.00 PER PERSON – $360.00 MINIMUM
INCLUDES CHEF AND SERVER (5+ GUESTS)
A 15% GRATUITY & 5.5% GOVT. TAX WILL BE ADDED TO ALL PARTIES

PARTIES OF 4 OR MORE MAY CHOOSE 2 ITEMS
FROM APPETIZER AND MAIN COURSE ITEMS

APPETIZERS– CHOOSE 1

Live Ceviche (V/GF)

Hearts of Palm, Cucumber, Tomatoes, Bell Peppers, Sweet Corn, Cilantro, Lime and Chile. Crispy Yucca Chips

Beet Poke Salad with Ginger-Sesame –Miso Dressing (V/GF)

Finely Diced Roasted Pink and Golden Beet Poke Salad with a Creamy Ginger-Sesame-Miso Dressing, Grilled Pineapple, Local Greens & Crispy Plantain Chips

Beijing-Style Vegetable Wontons (V)

Beijing-Style Soft Wontons Poached in an Aromatic Broth, Drizzled Lightly with Ponzu and Garnished with Scallions, Chile, and Cilantro

Crispy Tofu, Bok Choy and Shiitake Mushroom Spring Rolls (V)

Bok Choy, Grilled Tofu, Grilled Shiitakes, and Scallions in a Crispy Wrapper. Served with a Ponzu Dipping Sauce

Beet and Goat Cheese Ravioli

Beet and Goat Cheese Ravioli in a Soft Wonton Wrapper. Lemon-Parmesan Sauce

Artisanal Cheese Platter

Platter of Artisanal Cheeses, Fruit and Crackers

Jamaican Jerk Black Bean Cakes (V/GF)

Mildly Spicy Pan Crisped Jamaican Jerk Black Bean Cakes with Tropical Fruit Salsa and Avocado Sauce

Fresh Vietnamese Avocado and Mango Summer Rolls (V/GF)

Fresh Avocado, Mango, Asian Vegetables, Rice Noodles and Herbs Rolled in a Soft Vietnamese Rice Wrapper. Vietnamese Vegetarian Lime Dipping Sauce .

Phyllo Samosa Triangles with Two Chutneys (V)

Cumin-Spiced Potato, Cauliflower and Green Pea Spring Rolls. Served with Homemade Mango & Cilantro-Mint Chutneys

Live Raw Rolls (V/GF)

Mango, Cucumber, Scallions, Asian Style Pickled Red Cabbage, Carrots, Cilantro, Sesame Seeds in a Soft Rice Wrapper. Spicy Peanut Sauce.

Smoked White Bean Hummus with Harissa Yucca Chips (V/GF)

Creamy Hummus Made with Cannellini Beans and Smoked Sea Salt. Served with Crispy Local Yucca Chips Seasoned with a Touch of Harissa Spice Mix for an Extra Kick!

Warm Artichoke Dip with Local Baby Kale

A Retro Classic with a Contemporary Twist. Local Baby Kale Replaces the Traditional Spinach, and made Creamy with Sour Cream and Cream Cheese. Served with Your Choice of Crackers or Sliced Raw Vegetables.

RawMazing Tea Sandwiches (V)

Stacked Pink Beet, Golden Beet & Cucumber “Tea Sandwiches” with a Pine-Nut-Lemon-Tarragon Filling.
Himalayan Pink Sea Salt

Vegan Chicharrones (V/GF)

Crispy Yucca “Chiccharonnes” Topped with Avocado, Radishes, Micro Mix, and Cilantro.
Cashew Crema and Gauva Pepper Sauce

Mini Kale and Risotto Cakes with Romesco Sauce

Crispy-Creamy Kale and Risotto Cakes Served with a Roasted Red Bell Pepper – Garlic-Almond Romesco Sauce

East West Dynamite Sushi Roll

Spicy Tofu, Mango and Avocado Roll Topped with Slightly Torched Spicy Miso Mayo and St. John Honey Ponzu

Sweet Dragon Sushi Roll

Kabayaki No Tare Glazed and Grilled Shiitake Mushroom and Avocado Roll with Cucumber and Scallions.

Mini Hearts of Palm “Crab Cakes” with Avocado-Greek Yoghurt “Aioli”

Homemade Hearts of Palm “Crab Cakes” with Red Bell Peppers, Celery, Scallions, Fresh Corn Kernels Crispy Pan-Fried. Served with a Creamy Fresh Avocado Aioli

Sesame-and –Soy Watermelon “Poke”

Marinating and Searing the Watermelon Concentrates its Flavor. Add Fresh Avocado, Cucumber, Scallions and a Sesame Soy Dressing. Topped with Cilantro and Sesame Seeds. Crispy Wontons.

Buttermilk Fried Cauliflower with Mini Potato Salad and Tarragon Ranch

Crispy Buttermilk Fried Cauliflower Florettes with a Mini “Potato Salad” Drizzled with Tarragon Ranch Dressing

Roasted Pumpkin Pureé Flatbread with Ricotta, Local Greens & Brussel Sprout Leaves

Homemade Crispy Flatbread Topped with Local Roasted Pumpkin Pureé and Creamy Ricotta. Topped with Fresh, Mildly Spicy Organic Local Greens and Crispy Fried Brussel Sprout Leaves

Moroccan Tangine Flatbread with Roasted Eggplant, Fresh Spinach & Mint Vinaigrette (V)

Homemade Crispy Flatbread Topped with a Moroccan Tangine-Style Tomato Sauce, Roasted Local Eggplant, Topped with Fresh Spinach and Drizzled with Mint Vinaigrette

Roasted Cauliflower Flatbread with Pistachio-Kalamata Tapenade and Local Micro Greens

Homemade Crispy Flatbread Topped with Pistachio-Kalamata Tapenade. Topped with Roasted Cauliflower, Micro Greens, Balsamic Redux.

Vegetarian Tomato and Arugula Pesto Flatbread

Homemade Crispy Flatbread Topped with San Marzano Tomato Sauce, Buffala Mozzarella and Goat Cheeses. Drizzled with Fresh Local Organic Arugula-Pine Nut Pesto and Reduced Balsamic Drizzle.

SALADS & SOUPS– CHOOSE 1

Warm Macadamia Nut Crusted Goat Cheese and Sliced Beet Salad (GF)

Coral Bay Organics’ Mixed Greens Tossed with a Fresh Lemon Vinaigrette
And Topped with Sliced Beets and Warm Macadamia Nut Crusted Goat Cheese.

St. John Drunk Bay Salad

Butter Lettuce, Raddichio, and Romaine, Tossed in a French “Vraie” Vinaigrette and Topped
with Pomordori Al Forno Tomatoes, and Avocado . Garnished with Hot and Crispy Brie Wontons.
Finished with Organic Sea Salt Collected by Chef Julie Van Pelt from Drunk Bay/Saltpond here on St. John!

Grilled Asian Pear and Cypress Grove Goat Cheese Salad (GF)

Grilled Asian Pear and Cypress Grove Goat Cheese Salad with Coral Bay Organics’ Mixed Greens,
Candied Pecans, and Balsamic Vinaigrette
ADD $3.00 PER PERSON

Nirvana Temple “Sunrise” Salad (V/GF)

Coral Bay Organics Mixed Greens, Cucumbers, Tomatoes, Shredded Beets and Carrots, Avocado and
Seasonal Sprouts with a Balsamic Vinaigrette

Coral Bay Organics Mixed Green Salad (GF except EWC Vin)

East-West Vinaigrette, Balsamic, Lemon Vinaigrette, or French “Vraie” Vinaigrette

Totally Cool Gazpacho with Avocado-Cilantro Crème Frâiche (GF)

A Light & Fresh Combination of Fresh Tomatoes, Cucumber, Red Onion, Red Bell Pepper, Cilantro and Mild Chiles, with a Touch of Cumin, Olive Oil, & Ginger Rice Vinegar. Served with a Creamy Avocado-Crème

Thai Coconut Lemongrass Soup with Tofu & Baby Bella Mushrooms (V/GF)

Fragrant Thai Coconut Lemongrass Soup with Tofu, Baby Bellas, Grape Tomatoes, Scallions, and Basil

Tomato Soup with Arugula

Flavorful Tomato Soup with Fresh Arugula and Shaved Pecorino. Served with Garlic Confit Toasts

ALL PARTIES MAY ORDER ADDITIONAL ITEMS FROM THE ABOVE IF THEY DESIRE – PLEASE INQUIRE ABOUT INDIVIDUAL ITEM PRICING

MAIN COURSES – CHOOSE 1

Moroccan Spiced Chickpea Cake (V/GF)

Crispy Moroccan Spiced Chickpea Cake with Roasted Carrots, Cauliflower, Sautéed Broccoli, Onions, & Jalepeno. Coconut Curry Sauce, Homemade Mango Chutney, Sliced Almonds

Herb Grilled Cauliflower Steak with Portobello Mushroom (V/GF)

Local Kale-Walnut Pesto Crusted Grilled Cauliflower Steak Topped with a Grilled Portobello Mushroom Cap over Green Beans. Umami –Bomb Vegetarian Demi-Glace

Savory Spinach and Chard Phyllo

Savory and Chard Phyllo Purse with Leeks, Lemon, Goat Cheese, Rosemary and Walnuts. Served Slow Cooked Italian Butter Beans, Romesco and Roasted Artichokes with Lemon Oil and Mint

Herb Roasted Poblano Chile (GF)

Herb Roasted Poblano Chile Stuffed with Quinoa, Sweet corn, Grilled Onions, Cilantro, and Goat Cheese. Fire Roasted Salsa, Avocado, and Sour Cream. Topped with Rancheros Sauce. Slow Cooked Rancho Gordo Beans.

Crispy Coconut Risotto Cake with Grilled Local Eggplant and Thai Curry Sauce (V/GF)

Crispy Coconut Risotto Cake Served Over Grilled Local Eggplant and Yellow Squash. Thai Red Curry Sauce. Topped with Thai Cucumber, Grape Tomato, Basil, Mint and Cilantro Relish. Spicy Peanut Crunch

Vegetarian Roast Wellington

Mushroom-Walnut Duxelle, Lentil, Quinoa, Vegetables, and Herbs in Puff Pastry, and Baked Until Golden. Served with Vegetarian Mushroom Gravy, Roasted Hasselback Carrots, and Sautéed Local Farm Vegetables

Grilled Portobello Mushroom Over Cauliflower Mash (V/GF)

Grilled Portobello Mushroom Cap over Cauliflower Mash with Vegan Mushroom Gravy. Served with Green Beans

Rustic Paella (V)

Orzo Pasta, Green Peas, Cauliflower Florets, Onions, Broccoli, Bell Peppers, Golden Crescent Saffron, Butternut Squash, and Fire Roasted Tomatoes, Simmered in a Vegetarian Broth and Topped with Scallions

Pappardelle with Local Baby Kale & Walnut-Herb Pesto

Pappardelle Pasta Tossed in a Creamy Walnut Herb Pesto and Fresh Local Baby Kale. Parmesan

Sweet Ginger Grilled Tofu (V/GF)

Sweet Ginger Grilled Tofu with Parsnip Purée, Glazed Daikon and Carrots, Sautéed Baby Bok Choy

Rainbow Padt Thai Noodles (GF)

Rice Noodles Stir-Fried with a Rainbow of Vegetables, Herbs, Tofu, Egg, Chiles, Garlic & Cilantro with a Vegetarian Padt Thai Sauce with Peanuts

DESSERT-1

Key Lime Pie
Flourless Chocolate Torte with Berry Sauce
Banana Coconut Cake
Triple Chocolate Cake
Mango Sorbet
Fresh Fruit Platter
Assortment of Cookies

Banana Wontons with Vanilla Ice Cream and Rum-Caramel Sauce. Our Signature Dessert.

Sautéed Bananas, Cinnamon, Brown Sugar and Spiced Rum Folded into a Won-Ton Wrapper and Fried Crisp.
Served on a bed of Rum-Caramel Sauce and Topped with Homemade Vanilla Ice Cream.
ADD $5.00 PER PERSON