Vegetarian & Vegan

Beach Plum Chef of Cape Cod – A Personal Chef Service

Specializing in Simplicity, Wellness and The Lighter Side of Fine Dining

Note: Plated Appetizers, or Courses, Are Not Listed Here – and are selected with the client after an entree is determined.

“Plated Course” – means first or second course on your dinner menu (vs. passed appetizers which are for your social hour and are brought to  you by a server, or set out on trays so that guests may help themselves.)
Beach Plum Chef Vegetarian and Vegan Appetizers – Passed Appetizers, Dips and Stations:

Mushroom Skewer – roasted mini Portobello mushrooms cooked w olive oil, garlic, black pepper and red wine (Vegan)

Stuffed Mediterranean Mushrooms – finely chopped mushroom, organic raisin, caramelized onion, garlic, bread crumb, fresh parsley, toasted pine nuts, ground sunflower seed, white wine (can be made vegan)

Roasted Sweet Potato w Sesame & Green Onion on Skewers (Vegan)*

Roasted Red Beet, Marinated Mandarin Orange and Frisee Skewers

Roasted Fennel and Artichoke Heart Skewer w Lemon Fennel Dressing (Vegan)

Grilled Marinated Eggplant, Zucchini and Cherry Tomato Skewers (Vegan)

Marinated Green Bean Platter – with olive oil, aged balsamic vinegar, spices and sea salt (Vegan)

Spinach, Potato and Dill Frittata Squares – with roasted garlic and thyme

Homemade Pizza Squares:

Pizza Squares – organic tomato sauce (house made w low acid tomatos), yellow bell pepper strips, fresh basil, oregano, fresh mozzarella on homemade stoneground organic wheat dough

Pizza Squares – basil sauce, thin zucchini, red bell pepper, fresh mozzarella

Vegan Pizza Squares – organic wheat crust, homemade tomato sauce, roasted bell pepper, thin zucchini rounds, caramelized onion and dried oregano

Or request your own pizza topping combinations.


Definition: Pate Brisée: savory pie dough made w butter, flour, salt and water.

Spinach, Ricotta and Toasted Pine Nut Pastries – in pate Brisée

Caramelized Onion and Goat Cheese Pastries – in pate Brisée

Apricot Jam and Goat Cheese Half Moon Pastries – in pate Brisée

Spinach, Marion Blue Cheese, Caramelized Onion and Leek Long Pastry in Pate Brisee – served on a wooden side board as a long pastry – cut per guest

Mini Popovers w Blue Cheese – served warm

Asian Vegetarian/Vegan Appetizers:                                                                  

Japanese Udon Noodle Cups – whole wheat udon noodles tossed w sesame oil and carrot vinaigrette w fresh cilantro, carrot slivers, water chestnut, sautéed greens and toasted peanut sauce (or almond sauce). Served cold in Chinese Cups. (Vegan)

Sesame/Peanut Udon Noodle Cups – udon noodles w carrot slivers, radish and seasonal, fresh cilantro, organic toasted peanut w sesame dressing

Ginger Soup – homemade ginger broth with tofu croûtons and small cut vegetables – served hot in chinese cups

Steamed Spring Rolls – chef’s choice of vegetables, sprouts and dipping sauce – wrapped in steamed rice dumpling paper

Vegetable and Herb Purees, and Dips  –

The following selections are served  w crackers, homemade lavash chips or homemade crostini:

Lentil Rosemary Pate – French lentils simmered with rosemary, bay leaf, caramelized red onion, fresh shredded carrot, sea salt & black pepper – pureed into a dip. (Vegan)

Homemade Guacamole – ripe avocado, lime juice, red onion, jalapeno, fresh cilantro, aged balsamic vinegar, sea salt (Vegan)

Guacamole and Salsa Platter w Organic Blue Corn Chips (Vegan)

Vegetables, Crostini, and Herb Oil Dip: Fresh Radish, Organic Carrot, Olives, Basil Dipping Sauce, Garlic Crostini (Vegan)

Hot Baked Spanish Cheese – drizzled w extra virgin olive oil, paprika, fresh thyme leaves and minced herbs – served w homemade sourdough garlic crostini

Fava Bean and EVO Spread w Whole Wheat Rosemary and Garlic Crostini (Vegan)

Homemade Garlic Hummus and Whole Wheat Lavash Chips w Tumeric and Sea Salt (Vegan)

Sweet Potato Hummus Topped w Toasted Pistachios – orange zest, toasted ground cumin, feta cheese, spices

Homemade Boursin (Boursin cheese spread is a mix of cream cheese, feta, garlic, and fresh herbs – sage, parsley, and thyme.)

White Bean Puree w Artichoke and Basil (Vegan)

Chickpea w Fresh Sweet Pea and Dill Dip (Beach Plum Chef Recipe) (Vegan)

Chickpea and Horseradish Dip – chickpeas pureed w horseradish, olive oil and spices (Beach Plum Chef Recipe) (Vegan)

Sweet Pea and Basil Dip – sweet peas, fresh basil, boiled yellow onion, olive oil and sea salt (Beach Plum Chef Recipe) Vegan

Chef Notes: *The majority of these appetizers are made with Beach Plum Chef Recipes – some of which are adapted, some are original.

The Sweet Potato Hummus Dip is from Chef Debra Paquette of Restaurant Zola in Nashville TN. All credit goes to her. 🙂

Menu Copyright Beach Plum Chef March 2012, All Rights Reserved.

Please do not reproduce without written permission.

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