Four Course Dinner

Indulge in a 4 course meal

At Wendy’s Vegetarian Kitchen, we believe that gathering around a table to feast together is a cherished ritual.

It's our honor to curate an environment of warmth and hospitality for every dining experience we create.

Indulge in an exquisite plated meal where every dish is crafted with care, and our dedicated team of chefs and servers will ensure that your every need is met.

All you need to do is relax, enjoy the exceptional food, soak in the royal atmosphere, and, most importantly, cherish the company of those around you. Let us handle the details while you create lasting memories with your loved ones.

  • 4-6 person minimum please

Please choose one item from four categories.

layers of carrot,spinich, caramelized onion, squash in a flakey crust

Menu

Teaser

Stuffed portabella mushrooms with onion, garlic, carrots, squash, all topped with cheese and cooked till golden brown

Cauliflower and caramelized onion croquets served with a light blue cheese orange coulis

Puff pastry filled with spiced tofu, onion, roasted garlic with a carrot and ginger gastric

Mediterranean spread with hummus, avocado, tzatziki, and warm pita bread

Grilled carrot “marro” filled with carrot and ricotta crema topped with fresh herbs

Fresh

PIickled beets served with goat cheese and a blood orange vinaigrette

Spinach Salad with toasted sliced almonds, vegan blue cheese, fig-balsamic vinaigrette

Fresh cabbage thinly shaved with fennel green apple, creamy poppyseed dressing

Quinoa tabouli, cucumber, red onion, parsley, mint, all in a lemon and oil dressing

Classic potato salad in creamy mustard dressing with carrots, peas, red onion and a veganaise or mayo dressing (optional red wine dressing)

Warm

Oven roasted potatoes, fresh rosemary, crispy garlic

Tofu satay served with a sweet and savory peanut sauce

Sesame noodles, mung sprouts, and scallions, spicy peanut sauce

African peanut soup with sautéed with onions and garlic

Crispy Tofu with seasonal vegetables and blackened onions

Mac and Cheese

Savory

King oyster mushrooms (in season) with ricotta pesto, almonds, and lemon; comfit

Pasta primavera with locally sourced veggies

Roasted root vegetable carrots, parsnips, rutabaga, turnips, brussels sprouts (when in season) roasted with olive oil and garlic

Mushroom risotto with local parmesan and pine nuts

Vegetable coconut curry, basmati rice, tamarind-date chutney

Palak paneer served with basmati rice and nan

Chana masala served with basmati rice and nan

Sweet

Awesome bread pudding with fresh local fruits, baked to perfection

Seasonal fruit tarts with local ice cream

Brownie cake bites with a ganache icing

Tuscan chestnut cake with walnuts, raisins, pine nuts and rosemary

Poached Pear wrapped in puff pastry finished with an apricot glaze

Apple rose surrounded by grapes, berries and chocolate “dirt”

Chocolate