Vegetable creations sourced from specialty purveyors around the valley. Vegan options available upon request.  


Vegetarian Menu


 Moroccan Style Root Vegetables  

Roasted butternut squash, acorn squash, rutabaga, yams, golden beets, turnips, parsnips and carrots topped with Marcona almonds, garlic-sage brown butter and harrisa yogurt sauce

 Mushroom and Tarragon Pithivier 

Braised mushroom medley in red wine, shallots and herbs wrapped in a puff pastry crust 

Grilled Vegetable Lasagna

Grilled zucchini, yellow squash, red bell peppers and eggplant baked with a mushroom bolognaise and pesto Genovese sauce

Vegetable Napoleon

Layers of grilled seasonal vegetables, polenta cake, sautéed spinach and breaded eggplant served with a roasted yellow pepper puree

Gnundi with Spaghetti Squash

Ricotta and spinach dumplings served over roasted spaghetti squash and tossed in herb butter and fresh tomato sauce

 Greek Style Moussaka

 Breaded eggplant and potato slices are layered between a Greek style mushroom-tomato sauce with fresh mozzarella cheese

Ricotta Gnocchi with Pesto Sauce

Pan seared dumplings served with a fresh basil pesto sauce, cherry tomatoes, sautéed spinach and parmesan cheese

 Spinach and Mushroom Manicotti

Crepes wrapped in forest mushroom and boursin cheese filling topped with  sautéed mushrooms, spinach, shepherds cheese and creamy mushroom sauce

Spring Vegetable Pasta

Penne pasta cooked in white wine and vegetable stock, tossed with asparagus tips, spring peas, leeks, lemon zest and parmesan cheese

Comments are closed.

  • TumblrLinkedIn