Tuscan Butter Bean Stew (VG)
Butter beans simmered with sun-dried tomatoes, onions, peppers, spinach, garlic, white wine, and vegetable broth, then finished with basil and olive oil.
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Serve your guests a colorful and satisfying dining experience with professional vegan catering in Miami. Our Vegan Catering Menu features flavorful plant-based entrées, seasonal vegetables, wholesome sides, and polished presentation for weddings, corporate events, private parties, and special celebrations.
Butter beans simmered with sun-dried tomatoes, onions, peppers, spinach, garlic, white wine, and vegetable broth, then finished with basil and olive oil.
Large portobello mushrooms marinated with balsamic vinegar, garlic, olive oil, and herbs, grilled onsite, and finished with our house-made chimichurri sauce.
Thick cauliflower steaks roasted until caramelized, seasoned with smoked paprika and garlic, and served with our roasted pepper and almond romesco.
Tender chickpeas simmered with coconut milk, tomatoes, garlic, ginger, peppers, and island spices, then finished with fresh cilantro and lime juice.
Bell peppers filled with quinoa, black beans, corn, tomatoes, onions, and herbs, then roasted until tender and deeply flavorful throughout every bite.
Zucchini, eggplant, bell peppers, red onion, mushrooms, and artichoke hearts marinated with olive oil, garlic, and Italian herbs, then grilled onsite.
Long-grain rice simmered with fresh lemon, garlic, and Italian herbs until tender and aromatic, then finished with freshly grated lemon zest.
Penne with cherry tomatoes, red onion, zucchini, and peppers, tossed in house-made nut-free sun-dried tomato pesto with basil and olive oil.
Golden fingerling potatoes roasted with garlic, rosemary, thyme, and olive oil, then finished with lemon zest and fresh parsley before serving.
Sweet corn, roasted calabaza, and lima beans sautéed with peppers, onions, garlic, and fresh herbs for a colorful and savory side.
Fluffy quinoa with roasted carrots, sweet potatoes, parsnips, fresh herbs, and toasted pine nuts, tossed in our house-made bright lemon-herb vinaigrette.
Hearts of palm with orange, grapefruit, cucumber, avocado, and red onion, tossed in our bright house-made Key lime vinaigrette for freshness.
Romaine with tomatoes, cucumber, peppers, red onion, Kalamata olives, and fresh herbs, tossed in our bright house-made oregano and red-wine vinaigrette.
Thinly sliced cucumbers, carrots, and red onion marinated with rice vinegar, ginger, sesame, and citrus for a crisp and refreshing salad.
Green and purple cabbage with carrots, peppers, red onion, mango, and scallions, tossed in our tangy orange-lime rice-vinegar dressing and served chilled.
Miami-inspired flavors. Unmatched service. Crafted in Miami.
Review the most common menu, service, staffing, venue, payment, and event-planning details before requesting your final proposal.
Yes. The holiday season is one of the busiest times of the year, especially from Thanksgiving through New Year’s Day. Popular dates, weekends, and prime event times can book quickly, so we recommend reserving early.
From Thanksgiving through New Year’s Day, the minimum is double the standard minimum for all menus due to higher seasonal demand, limited availability, increased staffing needs, and holiday scheduling.
A deposit is required to reserve the event date. The standard deposit is 50%, or 30% if the event is booked more than 6 months in advance. The remaining balance is due 7 days before the event. Payment terms will be listed in the contract.
Yes. Payment of the deposit reserves the event date and confirms acceptance of the contract terms, policies, menu details, and payment schedule.
The final guest count may not be reduced by more than 10% from the original booked guest count and may not fall below the menu minimum. Guest count changes must be requested in writing, and the final guest count, vendor count, timeline, and event details must be confirmed at least 7 days before the event.
Once the final count is confirmed, the event is planned around that number for food purchasing, staffing, equipment, and logistics.
Final guest count, vendor count, timeline, location, and event details must be confirmed in writing no later than 7 days before the event. Unless updated in writing, the most recent confirmed proposal or event document will be considered final, and the event will move forward based on those details.
Yes. Any changes to the guest count, vendor count, timeline, location, menu, or event details must be requested and confirmed in writing via email. This helps ensure the event is planned accurately and avoids confusion as the date approaches.
Yes. Menu items can often be customized to suit your event style, guest preferences, and special requests not listed on the standard menu. Custom requests should be discussed in advance so we can confirm availability, pricing, preparation needs, and whether the item fits the event setup.
We do our best to accommodate dietary needs when they are provided in advance. Because not every ingredient is listed in menu descriptions, all allergies and dietary restrictions must be shared in writing at least 7 days before the event.
Outside food is generally not allowed. Exceptions may be considered for desserts or cake, but requests must be made in writing and approved in advance.
Yes. Our menus are served buffet style unless a different service style is arranged in advance. Buffet service allows our team to serve guests efficiently, maintain an organized event flow, and present the food in a polished, professional manner.
For menus with onsite grilling, our chefs prepare select items fresh at the event and then place them on the buffet for service. Different service styles may require additional staffing, equipment, rentals, or fees.
Our team arrives approximately 2.5 hours before the scheduled food-ready time to unload, set up, grill, and prepare for service. Standard food service is approximately 2 hours, followed by approximately 1 hour for packing up, breaking down the catering area, and loading out.
Weddings, larger events, or extended timelines may require additional service time for an added fee and must be arranged in advance.
No. Gratuity is not included in the menu pricing. Gratuity is optional and may be given directly to the staff before, during, or after the event at your discretion based on your level of satisfaction with the catering staff and service.
No. Listed prices do not include sales tax. Any applicable sales tax will be added to the final proposal or invoice.
Travel, parking, tolls, long-distance service areas, limited-access locations, and special venue logistics may require additional fees. Any applicable fees will be listed in the proposal before booking.
Our team needs reasonable access to the event space before the scheduled service time for unloading, setup, cooking, and buffet preparation. Limited access, stairs, elevators, long carrying distances, restricted parking, or delayed venue access may affect the timeline and may require additional staffing or fees.
Depending on the menu, venue, and setup, our team may need access to water, power, prep space, or a designated service area. If access is limited or unavailable, please let us know before booking so we can plan the proper equipment and setup.
For outdoor events, the client is responsible for providing a suitable covered area for cooking, food service, and staff when needed. Rain, wind, extreme heat, or unsafe conditions may affect the setup, service style, timing, or ability to grill onsite.
Any venue-required fees, kitchen fees, catering fees, parking fees, permits, donations, or facility charges are the client’s responsibility. If the venue requires insurance coverage beyond our standard policy limits, any additional coverage or related costs will also be the client’s responsibility.
Please let us know in writing before booking if your venue has restrictions on grilling, frying, open flames, propane, smoke, or onsite cooking. The Miami Vice Menu is designed around onsite grilling, so venue restrictions may affect the menu, setup, or pricing.
Vendors such as planners, photographers, videographers, DJs, entertainers, outside bartenders, and other event staff must be included in the final food count if they will be eating. Vendor meals should be confirmed in writing at least 7 days before the event.
For food safety reasons, leftover food may be limited and handled at our team’s discretion, depending on how the food was prepared, held, and served. Any approved leftovers must be packaged by the client or arranged in advance.
If the event is canceled more than 7 days before the event date, payments made may be either applied as a credit toward a future event or refunded, minus 30% of the total event cost. If the event is canceled within 7 days of the event date, no payments will be refunded or credited toward a future event.
Send us your question and our catering team will get back to you with the information you need.
Planning your event should feel exciting, not overwhelming. Our process is designed to be simple and guided, helping you choose menus that match your event perfectly while ensuring every detail is handled with care.
Share a few details and we’ll deliver fast, tailored quotes along with clear communication and expert recommendations. From your first inquiry to booking, we make reserving your catering smooth, efficient, and completely stress-free.
We don't just cater events- we create experiences.
What would make yours unforgettable?
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