| Cabbage Roulades * |
rice, mushrooms, leeks and spices wrapped in savoy cabbage leaves with tomato-marsala sauce
|
| Caramelized Onion Quiche |
egg custard, cheese and caramelized onions in a flaky pastry shell
|
| Cashew Vegetables * |
seasonal vegetables, tofu, and cashews sautéed in soy-ginger sauce and served with long grain rice
|
| Greek Spinach Pies |
spinach, feta cheese, herb and olive filled pies in a phyllo pastry
|
| Italian Stuffed Baby Eggplant * |
filled with onions, tomatoes, mushroms, and cannellini
|
| Polenta with Ratatouille * |
herb laced polenta triangles and fresh vegetables in a tomato herb sauce
|
| Quinoa Stuffed Tomato |
a nutty South American grain with goat cheese and fresh oregano baked in tomatoes and drizzled with sherry vinaigrette
|
| Polenta Napoleon |
rich polenta cake layered with grilled vegetables and served with a smoked tomato butter
|
| Ratatouille Tart |
tomatoes, zucchini squash, onions, peppers, garlic and peppers in a flaky crust garnished with gorgonzola cream
|
| Spinach Crepe |
light crepes filled with spinach, basil, ricotta, sundried tomatoes, and parmesan with a vodka tomato sauce
|
| Spinach Lasagna |
assorted grilled vegetables, pasta, ricotta cheese, parmesan cheese in a rich tomato sauce
|
| Tournedos Portabella |
polenta cake topped with a roasted portabella mushroom and smoked tomato butter
|
| Vegetable Jambalaya * |
Louisiana spiced vegetables served over rice
|
| Wild Mushroom Ragout |
assorted wild mushrooms sautéed with fragrant sherry, cream and herbs in a puffed pastry bouchée.
|
