SELECTIVE VEGETARIAN MENUS

Spring Garden Salad

Belgian Endives with Radicchio, Cannelloni Beans, Red Onions and Tomatoes Served with Lemon Oil Vinaigrette, Salt and Pepper

Stuffed Portabello Mushrooms

Stuffed with caramelized onions, Italian bread crumbs, parsley, with drizzles of extra virgin olive oil

Spinach, Onion and Gruyere Cheese Layered Phyllo Torte

Baked with layers of spinach, caramelized onions and Gruyere and cream cheese with phyllo dough

Steamed Asparagus Infused with Orange Zest

Lightly Seasoned with Salt and Pepper, Served Over a Bed of Creamy Leeks

Delta Blue, Red and Yellow Potatoes

Chopped and baked with garlic and herbs

Dessert

Champagne Pear Tarts

Butterleaf Salad

Tossed with apples and julienne carrots, red onions, cucumbers and tomatoes with a raspberry oil vinaigrette

Orechiette with Broccoli and Pinenuts

Orechiette pasta shells cooked with extra virgin olive oil, broccoli, pinenuts, topped with parmesan cheese

Marinated Artichoke Hearts

Marinated with mushrooms and onions

Honey Glazed Organic Carrots

Baked with extra virgin olive oil, honey, salt and pepper

Dessert

Chocolate Mousse Tartlets

Assorted Bean Salad with Cucumbers and Red Onions

Green Salad Tossed with lima, Cannelloni, kidney and garbanzo beans, tossed with chopped English cucumbers and slivered red onions, served with a mustard vinaigrette

Grilled Asparagus Fusilli

Marinated with mustard, thyme, onions, and white wine and garlic, topped with sautéed Crimini mushrooms

Creamy Garlic Mashed Potatoes

Mixed with Caramelized Onions and chives

Assorted Organic Steamed Vegetables

To include Zucchini, Carrots, onions, mushrooms and Broccoli

Dessert

Tiramisu

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