Vegan Menu
Breakfast
All breakfasts are served with fresh juices, Arenal volcano coffee, and local fruits
Chia seed pancakes with agave syrup
Mango pineapple compote
Sweet potato home fries
Avocado toast with arugula salad and marinated tomatoes
Gallo pinto
Caramelized banana
Oatmeal with honey and fresh berries
Zucchini bread with pineapple jam
Green machine smoothie
Lunch
Sweet potato ceviche
Frisee salad with apples, candied walnuts, marinated cucumber, white wine tarragon vinaigrette
Banana coconut sweet bread
Indian spiced chickpea salad
Grilled vegetable kebabs over curried lentils
Chai tea ice cream
Roasted beet salad with shaved fennel, red onion, tangelos, champagne vin
Quinoa filled roasted peppers with charred tomato romesco
Vanilla ice sandwiches
Dinner
Amuse Bouche:
Sun dried tomato pesto and wilted arugula bruschetta
Polenta cakes with red pepper aioli and baby zucchini coins​
1st Course:
Lettuce wraps with chilled braised mushroom salad
2nd Course:
Israeli couscous risotto with blueberries and and almonds
Grilled chayote squash
3rd Course:
Tropical coconut fruit tart
Amuse Bouche:
Sweet onion jam stuffed mushrooms with red wine reduction
Herbed arancini bites with tomato fennel emulsion​
1st Course
Black bean vegetable stew
2nd Course:
Quinoa stuffed grilled eggplant over ratatouille
3rd Course:
Mango cake with momanchino sorbet
Amuse Bouche:
Black bean tostadas with avocado cream and pico de gallo
Pejibaye shooters with chili oil​
1st Course:
Chilled culantro potato salad
2nd Course:
Roasted vegetable and rice filled enchiladas smothered in fire roasted pepper coulis
3rd Course:
Dark chocolate cake with berry compote