Plant-Based, Vegetarian and Vegan

SEARED SEITAN WITH KANSAS WHEAT BERRIES AND
CRIMINI MUSHROOMS

ROASTED BROCCOLI AND BRUSSEL SPROUTS

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