You’ve got a full plate for 3 days, and we’ve got you covered with delicious, nutritious, organic vegan meals – 8 in all – lunch and dinner Friday, and breakfast, lunch, and dinner Saturday and Sunday. You must purchase by 10AM Pacific on Monday, July 25th.

– all for just $256, which includes all taxes, gratuities, and service charges – and it even includes our Saturday evening dinner show “Soul Food-For-Thought”

See Below for Our AMAZING MENU!

You can also purchase Friday, Saturday, and Sunday dinners separately for $49 each. Sorry, no separate Lunches or Breakfasts available.

Alternatively you can also buy food vouchers for the Food Court, also deadline of Monday, July 25th at 10AM Pacific.

Go to the Registration Page to Select Your Food Ticket(s).

 

– CATERED MENU–

friday lunch

Build-Your-Own Bagged Lunch

Salad: Mesclun Spring Mix with Tomatoes,
Cucumbers and Italian Dressing

Choice of Sandwich:
Sriracha BBQ Roasted Mushrooms with Cilantro, Guacamole,
Fig Jam on House-baked Sourdough Bread
-or-
Mediterranean Wrap with Couscous and Seasonal Balsamic
Roasted Vegetables in a Spinach Wrap

Sides:
Seasonal Whole Fruit
Housemade Vegan Cookie (no Hampton Creek)

Beverage:
Seasonal Fruit-Infused Water
Lemonade
Iced Tea

friday dinner

Farm to Table Dinner

Salad:
Roasted Coke Farm Beet Salad with
Rising C Citrus and Mixed Greens

Entrée and Sides:
Sautéed Summer Squash with Garlic Yolo County Kale
Butter Bean Frijoles Refritos
Cilantro Lundberg Family Farms Wild Rice
Pesto Pasta with Seasonal Vegetables

Dessert:
Vegan Mexican Wedding Cookies

Beverage:
Seasonal Fruit Infused Water
Equator Coffee and Decaf Coffee
Iced Tea

saturday breakfast

saturday lunch

Hearty Superfood Lunch Bowls

Farro Salad with Edamame, Almonds, Dried Cranberries,
Orange Segments, Spinach, and Citrus Dressing

Quinoa and Couscous Salad with Kale, Roasted Corn,
Sunflower Seeds, Garbanzo Beans, Sweet Potatoes,
and Chimichurri Dressing

Wild Rice Salad with Edamame, Pecans, Crunchy
Wontons, Spring Mixed Greens, and Sriracha Dressing

Seasonal Whole Fruit
Vanilla Cupcake with Citrus-Infused Frosting
Seasonal Fruit Infused Water
Lemonade
Iced Tea

saturday dinner (Soul Food-for-Thought Dinner Show)

Taste of the East

Salad:
Moong Dal (Lentil) and Carrot Salad

Entrées:
Potato and Pea Samosa with Mango Chutney
Bhindi Masala (sautéed okra with bell peppers, onions, tomatoes)
Bengan Bartha (roasted eggplant with onions, garlic, ginger, and spices)

Sides:
Saffron Basmati Rice
Cucumber Mint Raita

Dessert:
Cinnamon Rice Pudding with Seasonal Fruit Compote

Beverage:
Seasonal Fruit Infused Water
Equator Coffee and Decaf Coffee
Iced Tea

sunday  lunch

Latin-inspired Rice Bowls

Quinoa and Chickpea Sofrito with Cilantro
Brown Rice, Black Beans, Roasted Peppers,
and Pico de Gallo

Cumin Tofu with Cilantro Brown Rice,
Refried Beans, Roasted Bell Peppers, and
Pico de Gallo

All bowls served with Flour Tortilla
Seasonal Whole Fruit
Vegan Coconut Macaroon
Seasonal Fruit Infused Water
Lemonade
Iced Tea

sunday dinner

Ranchero Buffet

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