Entrée Selections - Vegetarian
Caramelized Sweet Potatoes,
Root vegetables, fire roasted corn and cauliflower rice
Eggplant Rollatini
Filled with herb ricotta, served with marinara sauce
Grilled Portabella Mushroom
Stuffed with mozzarella and fresh seasonal vegetables, orzo and fresh herbs
Pan Crusted Quinoa Cakes
Served over spaghetti squash sauté with a basil pesto broth
Polenta Mediterranean Napoleon
Polenta cake layered lasagna style with a sauté of mushroom, carrots, tomatoes, cheese and fresh herbs atop asiago sauce
Quinoa Stuffed Tomatoes
with goat cheese and fresh herbs, drizzled with sherry vinaigrette
Spinach and Lemon Ricotta Crepes
Topped with creamy rosemary blush
Spinach, Kale and Yukon Potato Cakes
with red pepper coulis
Sweet and Sour Chickpea Stir Fry
with corn, broccoli, mushroom and rice
