Vegetarian

Hand Made Butternut Squash Ravioli
sage beurre noisette

Eggplant Parmesan “Stack”
slow roasted tomato sauce, Parm tuile

Jumbo Asparagus
hollandaise, quinoa pilaf, baby carrots

Wild Mushroom Enchiladas
ancho crème

Risotto Primavera

Soy Honey Grilled Tofu “Steak”
soba noodles, yellow pepper and Japanese mustard emulsion

Wild Mushroom and Goat Cheese Tartlets
spicy arugula salad, orange supremes

Vegetarian Gumbo
tofu, steamed white rice