Chef Dawn Bryan
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3 SQUARES- Vegan menus 

SUMMER
Breakfast
Cornmeal, almond and flaxseed waffles with cashew
nut cream and lemon zest, peach compote,
grated nutmeg, fresh blueberries and buckwheat honey

~~~
Kale & banana smoothie

Lunch
Roasted tomatillo, sweet 100's, cucumber and avocado gazpacho
with a crispy caramelized onion and black olive flatbread
with fresh basil and grated nut cheese

~~~
Hibiscus-lime cooler

Dinner
Rice paper spring roll: Sunflower sprouts, nectarines,
carrots, red leaf lettuce, ground toasted pistachios
and a green goddess dipping sauce


Toasted quinoa, summer squash, Brandywine tomato
and basil galette with roasted poblano-walnut pesto
and toasted garlic chips

Dessert
Lemon-basil sorbet, orange-almond florentine
and caramelized bananas


FALL
Breakfast
Sweet breakfast quinoa, chia seeds, slivered almonds,
medjool dates, apple-cinnamon cashew nut cream

~~~
Watermelon and guava cleanser

Lunch
Heirloom tomato, roasted red pepper and smoked paprika bisque


Portobello mushroom and cannellini bean burger with
roasted bell peppers and sautéed Swiss chard
~~~
Tomato, carrot, lemon & basil spritzer

Dinner
Dino Kale, red cabbage, romaine salad with macadamia nuts
and pomegranate seeds with a lemon infused olive oil,
pineapple sage & tupelo honey vinaigrette


Smoked tempeh and potato sausage with whole grain mustard,
pickled vegetables and a kamut-chicory and walnut pilaf

Dessert
Grilled black mission figs, white chocolate tile, lavender honey
corn cake and rosemary simple syrup


WINTER
Breakfast
Buckwheat pancake  (buckwheat, rice flour, applesauce, vanilla, coconut oil)
with Apple-Pear Compote topped with toasted almonds

~~~
Chai tea almond latte


Lunch
Curried pumpkin-butternut squash soup with
toasted pumpkin seeds, curry leaf and coconut milk


Braised stuffed cabbage rolls of basmati, shiitake, carrots,
spinach, swiss chard and ground peanuts,
and a tamarind sauce

~~~
Minted apple cider

Dinner
Ruby grapefruit, avocado, daikon noodle and watercress salad with
a tangerine-mustard seed dressing


Mushroom, lentil and black rice galette with a macadamia nut cream,
pinot-mushroom reduction,
Celeriac and Yukon gold mashed potatoes


Dessert
Dark chocolate-coffee pot de creme with a  hazelnut lace cookie


SPRING
Breakfast
Carrot-Chayote-Corn fritters with cashew cheese
and a sweet tomato relish

~~~
Fresh grapefruit & blood orange spritzer

Lunch
Cream of asparagus soup  with meyer lemon EVOO

Nut-wild rice Pilaf stuffed poblano peppers with
vegan cheese and a rich mole sauce


Dinner
Chop salad of baby squash, carrots, cherry tomatoes, scallions, iceberg,
snap peas, green beans, and marinated butter beans
​with  basil-mint dressing


Fresh fava beans, grilled baby eggplant, portobella mushroom
and roasted fennel rigatoni  with toasted pine nuts and
​a clementine infused olive oil and balsamic drizzle

Dessert
Strawberry gelato in blueberry tuille cone dipped in
Valrhona bittersweet chocolate

  All copy rights reserved including  all text, images and photography by Dawn Bryan, Chef Dawn and Portola Valley Chef ™.  No reproduction or reuse permitted without exclusive permission. Copyright 2001-2022
  • Home
  • Meet the Chef
  • FOOD GALLERY
    • Appetizers/First Course
    • Casual Dining
    • Formal Dining
    • Sweets
    • INSTAGRAM
  • Resources
  • CONTACT