Vegetarian/Vegan Menu Options

Need a little inspiration for your Vegetarian/Vegan Passenger menu?

Be inspired by Executive Chef Robert Grant’s top options below.



vietnamese spring rolls with julienne vegetables accompanied by sweet chili & plum dipping sauces

israeli cous cous with saffron & spring vegetables

grilled artichoke hearts with garlic-lemon aioli

orzo with tomato, mint, basil & feta



heirloom tomato gazpacho with cucumber & coriander

butternut squash & chick pea stew with couscous

mongolian lentil soup with golden raisins

chilled spring pea soup with mint & crème fraiche

heirloom tomato gazpacho with lime



edamame & fava bean salad with onion & mint

spring pea salad with asparagus tips & lemon

fennel, beet & citrus salad with champagne vinaigrette

tomato cucumber salad with shaved red onion & dill with orange-sherry vinaigrette

pear & toasted walnut salad with champagne vinaigrette



caramelized brussels sprouts with balsamic glaze & orange zest

grilled asparagus with sundried tomato vinaigrette

broccolini with roasted garlic

grilled baby bok choy with julienne vegetable slaw

quinoa with dried cranberries, red onion, italian parsley, toasted almonds & sherry vinegar

purple peruvian & sweet potato hash



butternut squash ravioli with pesto cream sauce

eggplant rollatini with sweet basil marinara

lentil chili with cilantro & avocado crème

butternut squash lasagna with thyme béchamel

grilled vegetable stack with roasted red pepper coulis & balsamic glaze


dark fudge with nuts

tahitian vanilla cupcakes

fudge brownies

chocolate hazelnut tart

gourmet cookies

chocolate covered strawberries



seasonal superfood green smoothie

raspberry, strawberry & almond milk

strawberry, mango, banana, agave nectar & coconut water

orange, mango, banana & coconut water

strawberry, kiwi, pineapple & coconut water