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ES – Vegetarian

    • 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