Assorted Croissants
Butter croissants — plain, almond and chocolate.
- Tray · Serves 6–10$42
halalvegetarian
By dietary need
Vegetarian Catering in Los Angeles
Thirteen menus’ worth of vegetarian depth — from royal couscous to wheel-finished pasta — with rennet, gelatin, and stock bases tracked per dish.
Not asserted — engineered
How we cater Vegetarian, honestly
Vegetarian catering is the requirement most often handled carelessly — a portobello stand-in, a pasta as an afterthought — so we treat it as a design problem with real depth instead. Every event menu carries at least one vegetarian main by default, built to be ordered on its own merits, and the honesty lives in the bases: cheese rennet and gelatin are tracked per dish, because a 'vegetarian' dish built on animal rennet or a gelatin-set dessert is not actually vegetarian, and we would rather flag it than serve it quietly.
At scale the work is in sourcing and stock. Vegetarian-marked cheeses use microbial rennet only, listed on the sourcing sheet, and our stocks are built in-house so nothing vegetarian-marked ever sits on a hidden meat base. For fully vegetarian events we run a dedicated tasting, the same as any other engagement, so the menu is engineered around the guest rather than reverse-engineered from the omnivore plate. The labeling carries through to service, so a vegetarian guest reads exactly what qualifies on their plate.
Cheese rennet and gelatin tracked and labeled per dish
Vegetable stocks built in-house; no hidden meat bases
Every event menu carries at least one vegetarian main by default
Vegetarian tasting available for fully vegetarian events
Course by course
The Vegetarian menu
Breakfast
Appetizers & Mezze
Soups
Salads
Handhelds
Mains
Sides
Breads
Desserts
Beverages
Dietary
Dietary accommodations
Every dish on this menu is labeled, and our kitchen is halal · zabiha-sourced. Tell us the table and we engineer around it — see our full dietary catering options.
Word of mouth
Hosts, in their own words
“The most precise catering operation I have worked with in fifteen years of producing premieres. They run a kitchen like a film set.”
“Five dietary traditions at one table and not a single guest felt like an exception. That is not catering — that is diplomacy.”
“Our guests still talk about the food before they talk about the view — and we got married on a cliff over the Pacific.”
Questions
Vegetarian catering, answered honestly
Do your cheeses use animal rennet?
Rennet is tracked per cheese; vegetarian-marked dishes use microbial-rennet cheeses only, listed on the sourcing sheet.
Are stocks and sauces vegetarian?
Vegetable stocks are built in-house; nothing vegetarian-marked sits on a meat base, ever.
Is there always a vegetarian main?
Every event menu carries at least one vegetarian main by default — designed as a main, not a garnish plate.
What stops a 'vegetarian' dish from hiding animal ingredients?
Per-dish tracking of the two places they hide most — cheese rennet and gelatin. Vegetarian-marked cheeses use microbial rennet only, listed on the sourcing sheet, and gelatin-set items are flagged and excluded from vegetarian tracks. We treat animal rennet and gelatin as disqualifying, not as fine print, so a dish is only labeled vegetarian when its full ingredient path clears.
Are your stocks and sauces actually vegetarian, or just meat-light?
Actually vegetarian. Our vegetable stocks are built in-house specifically so nothing vegetarian-marked sits on a meat base — no chicken-stock shortcut behind a 'vegetable' risotto. If a sauce can't be made vegetarian without losing the dish, we change the dish rather than the label.
Will there always be a real vegetarian main, not just sides?
Yes — every event menu carries at least one vegetarian main by default, designed as a main course rather than a plate of sides pushed together. For fully vegetarian events we run a dedicated tasting so the whole menu is engineered around the guest, not adapted from the omnivore version.
Where we serve
Vegetarian catering across Los Angeles
Commission this menu
Build Vegetarian for your event
Tell us the date and the headcount — we’ll tailor Vegetarian to your event and price it per person, with a menu sketch in your inbox within one business day.
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