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Whole Wheat Spaghetti
With Grilled Asparagus, Roasted Oyster Mushrooms, Grilled Peppers, Baby Spinach in a Roasted Garlic and Goats Cheese Broth.

Portobello and Grilled Vegetable Tower
Grilled Vegetables & Roasted Portobello Mushrooms layered with Yukon Golf Mashed Potatoes served on Wilted Greens with Aged Balsamic Reduction.

Trilogy of Strudels
Wild Mushroom, Swiss Chard Strudel and Sweet Potato Strudel served with Blue Cheese White Wine Cream Sauce.

Eggplant Parmesan
Scaloppini of Eggplant Baked with Homemade Marinara and Three Cheese Blend, served with Whole Wheat Spaghetti Aoli

Polenta with Ratatouille
House made Polenta with Herbs and Garlic topped with Summer Squash Ratatouille served with steamed Swiss Chard

Couscous with Moroccan Vegetables
Timbale of Cous Cous served with a Medley of Stir Fried Vegetables with Star Anise and Lemon Honey Glaze.