Eggplant Caviar Wasabi Asparagi
lusciously melded with slow-roasted Roma crispy, spicy tempura
tomatoes and sun-cured olives
Casa Fiesta Dip Three-Way Hummus
layered with avocados, salsa, black beans, olives and chipotle - basil - roasted garlic
soy cheese, served with home-made tortilla chips served with home-made pita chips
Olive Tapenade Crostini Rosamarina Cannelini Spread
Kalamatas and lemon blended and spread on pureed white beans sparkle with
garlic toasts lemon and fresh rosemary
SOUPS
Butternut Squash and Pear Ginger Lemongrass Miso
exotically enhanced with coriander a delicate Asian-inspired soup
Three Pea Soup Carrot Jalapeno
English -- Snap -- Snow garnished with shallot confit
in a vegetable tofu-flecked broth
Celery Root and Green Apple Szechuan Hot and Sour
silky smooth with a sweet crunch spicy and satisfying
Cold Avocado Corn Soup Udon Noodle Soup
laced with cilantro oil in shiitake-ginger broth
Ying Yang Soup
roasted red and yellow pepper puree
with toasted crouton
ENTREES
Eggplant Rollatini Farmer's Bounty
eggplant slices rolled with tofu ricotta and roasted organic vegetables filling
topped with marinara and pumpkin seed pesto a whole sweet dumpling squash
Asparagus Risotto with Crispy Garlic Seitan Piccata
asparagus puree adds silken smoothness sauteed with white wine and capers
Porcini Stroganoff Fettucine Alfredo
soy milk replaces the cream in this rich, creamy tofu and soy parmesan,
earthy variation adorned with fresh peas
Portobello Fajitas Shepherd's Pie
grilled with peppers and onions, seitan and fresh vegetables swathed
served in tortillas with green chile salsa in savory gravy, topped with garlic
mashed potatoes
SIDES (some may be served as Entrees)
Mediterranean Quinoa Asparagus alla Gremolata
lemony pilaf flecked with basil and toasted pine nuts marinated in citrus, parsley and garlic
Green Bean and Roasted Potato Nicoise Persian Basmati RIce
dressed with olives and a rosemary vinaigrette flavored with cinnamon and pistachios
Spinach Saute Rosemary-Lemon Potatoes
flash-sauteed in olive oil, garlic, red pepper flakes roasted, garnished with black olives
Roasted Root Vegetables Black Olive Polenta
parsnips -- carrots -- beets -- whole garlic cloves with shiitakes, garlic and rosemary
White Bean Cassoulet Beluga Lentils
English Pea Risotto Penne with Cauliflower
Roasted Garlic Mashed Potatoes El Boracho Pintos
whole and refried beans with a splash
of tequila
