Simple Vegetarian Entrées

(ingredients contingent upon seasonal availability)

Patty Pan Squash

stuffed with saffron rice and white beans on a bed of pilaf

Artisan Raviolini

Choice of

Three Cheese                               Artichoke and Feta                         Butternut Squash and Gorgonzola

with a pomodoro crudo or housemade organic marinara sauce, shredded Parmesan or Feta, Kalamata olives and Italian parsley

Roasted Tofu Skewers

with housemade Kansas City-style BBQ marinade and seasonal vegetables over rice

Fancy Vegetarian Entrées

(ingredients contingent upon seasonal availability)

Stuffed Acorn Squash

with wild mushrooms, scarlet runner beans, organic tomato couscous and Willamette Valley fontina (can be vegan)           

Stuffed Delicata Squash

with quinoa, roasted green chilies, red beans, tomato and cotija cheese (can be vegan)

Grilled Organic Portabella Mushroom

stuffed with tofu Parmesan mousse and served with a yukon gold and wild mushroom hash (vegan)

Curried Vegetables and Red Lentils in Filo

with mango, cashew and mint gremolata (vegan)

Walnut, Feta and Seasonal Greens in Filo

served with a dill rice and tsatziki yogurt sauce (can be vegan)

Parmesan Polenta Torta

creamy soft polenta stacked with roasted crimini mushrooms, braised greens, organic red sauce and smoked Provolone (can be vegan)

Summer Lasagna or Torta

grilled eggplant, squash and peppers with basil ricotta, fresh basil and spinach lasagna layers or polenta layers

Winter Butternut Squash Lasagna

layered with basil ricotta, braised greens and Provolone cheese (can be vegan)

Ratatouille

an abundance of summer vegetables sautéed with fresh herbs, garlic, tomato, onion, olive oil and wine,

over organic garlic parsley fettuccine and grilled olive crouton

Hand-Rolled Spinach Cannelloni

ricotta, spinach, Parmesan, pine nuts and mushrooms hand-rolled in fresh spinach pasta and topped with house marinara sauce

Winter Vol au Vent

scarlet runner beans, fresh herbs, tomato and aromatic vegetables in puff pastry with seasonal vegetables

Stuffed Sweet Potato

black bean, onion, garlic, green chiles and cotija cheese with ancho chile powder and a cilantro crema (can be vegan)