Vegan Menu
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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

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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

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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