Meal 1: Crispy veggie cake sandwich with a smoky remoulade, zesty relish and butter lettuce on a brioche bun. Served with roasted sweet potato wedges.
Meal 2: Lemongrass and vegetable stew with carrots, snap peas, potato and onion. Garnished with cilantro, Thai basil and sliced Serrano peppers. Served with a crunchy baguette.
Salad: Mixed green salad with blood oranges, candied pecans, crumbled blue cheese, thinly sliced red onion and a champagne vinaigrette.