ROASTED BROCCOLI AND BRUSSEL SPROUTS
SEARED SEITAN WITH KANSAS WHEAT BERRIES AND
TEMPEH AND MUSHROOM CREPES WITH COLLAPSED SPINACH
ROASTED GARLIC, YELLOW BEETS, BURNT CAULIFLOWER ENDS
TRI COLOR QUINOA CAKES WITH SWEET POTATO,
KALE AND SUNDRIED TOMATOES
MANGO SCOTCH BONNET CHUTNEY
MOROCCAN VEGETABLE TAGINE WITH OLIVES,
PRESERVED MEYER LEMON AND CHICKPEAS
CONFETTI COUSCOUS AND HARISSA
ROSEMARY GRILLED PORTABELLA STEAK WITH
PARMESAN TRUFFLED POMME FRITES
ROASTED GARLIC AIOLI
TOFU RICOTTA GIANT STUFFED SHELLS
SPICY ROASTED FENNEL TOMATO SAUCE
PAN-SEARED POLENTA CAKE WITH BRAISED SWISS CHARD,
ROASTED TOMATOES,GRILLED SHIITAKE MUSHROOMS
BASIL OIL AND BALSAMIC DRIZZLE
JAPANESE EGGPLANT SCHNITZEL WITH HERBED PANKO CRUST AND MUSHROOM KNOEDEL
FRESH LEMON BASIL PESTO
BUTTERNUT SQUASH RAVIOLI TOSSED WITH
GRANNY SMITH APPLES AND TOASTED WALNUTS
LIGHT FRESH SAGE CREME SAUCE
FRIED TOFU WITH PURPLE POTATOES, GARDEN VEGETABLES AND
MASSAMAN RED CURRY SAUCE
BIRYANI RICE
FARFALLE PASTA WITH HERB ROASTED SEASONAL VEGETABLES
BASIL PESTO CREME SAUCE
VEGETABLE LASAGNE WITH GRILLED PEPPERS, EGGPLANT
ZUCCHINI, RED ONION AND FOUR CHEESES
FIRE ROASTED MARINARA SAUCE