Menu Section: es-veg

Sweet and Sour Chickpea Stir Fry with corn, broccoli, mushroom and rice

Caramelized Sweet Potatoes, Root vegetables, fire roasted corn and cauliflower rice

Grilled Portabella Mushroom Stuffed with mozzarella and fresh seasonal vegetables, orzo and fresh herbs

Polenta Mediterranean Napoleon Polenta cake layered lasagna style with a sauté of mushroom, carrots, tomatoes,  cheese and fresh herbs atop asiago sauce

Pan Crusted Quinoa Cakes Served over spaghetti squash sauté with a basil pesto broth

Quinoa Stuffed Tomatoes with goat cheese and fresh herbs, drizzled with sherry vinaigrette

Spinach and Lemon Ricotta Crepes Topped with creamy rosemary blush

Eggplant Rollatini Filled with herb ricotta, served with marinara sauce

Spinach, Kale and Yukon Potato Cakes with red pepper coulis