Vegetarian Themed Menu

Hors D’ Oeuvres :

  • Belgian Endive Spears filled with Goat Cheese, Honeyed Walnuts and Mandarin Orange Slices; drizzled with a Honey-Balsamic Glaze
  • Sun-Dried Tomato, Camembert and Caramelized Leek Turnovers
  • Wild Mushroom and Ricotta Cheese Tartlets
  • Baby New Potatoes stuffed with 3 Cheeses and Chives and served with Red Pepper Sour Cream
  • Cheese and Fresh Fruit with Assorted Crackers
  • Grilled Serrano Ham and Manchego Cheese Crostini
  • Assorted Empanadas

Salads :

  • Baby Red Romaine Lettuce with Enoki Mushrooms, Sun-Dried Raspberries and Spiced Almonds, served with a Ruby Port Vinaigrette
  • Heirloom Tomatoes with Bocccini Mozzarella and Basil with Sun-Dried Tomato Oil
  • Mesculin Spring Mix with Apples and Pecans, served with a Champagne Vinaigrette

Entrees :

  • Roasted Bell Peppers stuffed with a Creamy Asiago Rice and Asparagus Tips
  • Fusilla Pasta with Caramelized Leeks, Sun-Dried Tomatoes and Basil and Tossed in a Garlic and Gorgonzola Sauce
  • Roasted Spring Vegetables with Wild Rice and served in a Creamy Brandy and Tomato Cream Sauce
  • Wild Mushroom Masala served on a Bed of Basmati Rice
  • Marinated Portabella Mushrooms Caps served over Lemon Risotto which is tossed with Summer Squash and Red Peppers
  • Orzo Stuffed Portabella Mushrooms Caps served with Rainbow Chard
  • Herb Marinated Vegetables with Lemon Couscous
  • Spinach, Black Bean and Portabello Mushroom Enchiladas
  • Spinach Ravioli with a Roasted Pepper Coulis
  • Stir-Fried Vegetables with Raditore Pasta and a Chili Cream Sauce
  • Roasted Pepper Halves filled with an Herbed Spring Vegetable Gazpacho

Vegetables :

  • Roasted Spring Vegetable Medley with Dill Butter
  • Fresh Garden Vegetable Ceviche garnished with Tortilla Strips
  • Asparagus Bundles with Roasted Peppers and Mozzarella
  • Portabella Mushroom, Tomato, Mozzerella and Spinach Napoleon
  • Marinated Portabella Mushrooms Caps served over Lemon Risotto which is tossed with Summer Squash and Red Peppers
  • Orzo Stuffed Portabella Mushrooms Caps served with Rainbow Chard
  • Herb Marinated Vegetables with Lemon Couscous
  • Spinach, Black Bean and Portabello Mushroom Enchiladas
  • Spinach Ravioli with a Roasted Pepper Coulis
  • Stir-Fried Vegetables with Raditore Pasta and a Chili Cream Sauce
  • Roasted Pepper Halves filled with an Herbed Spring Vegetable Gazpacho

Starch :

  • Wild Mushroom Rice Pilaf
  • Roasted Fingerling Potatoes with Garlic and Herbs
  • Creamy Asparagus Polenta
  • Garlic and Chive Mashed Potatoes
  • Swiss Potato Gratin
  • Assorted Dinner Rolls with Butter (Included)
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