VEGETARIAN

Baked Ratatouille
a fantastic and unique version by Julia Child
of the traditional eggplant and zucchini casserole

Provencal Tomato Tart
slow-roasted tomatoes on puff pastry,
with shaved Parmigiano-Reggiano

Waldorf Salad Souffles
New Menu Item
individual double-baked blue cheese souffles
with julienned Granny Smith apple and celery
drizzled with buttermilk ranch dressing

Eggplant, Tomato and Caramelized Onion Tart
New Menu Item
layered in an Herbes de Provence crust

Zucchini and Caramelized Onion Torta
New Menu Item
zucchini "crust" layered with caramelized onions,
tomatoes and Gruyere

Fresh Asparagus and Pearldrop Tomato Pasta Saute
New Menu Item

Lime-Honey Marinated Tofu with Roasted Peppers and Red Onions
New Menu Item

Roasted Ruby Beets
with herbed goat cheese and toasted pinenuts
on a savory salad of radicchio, shaved fennel and Italian parsley

Butternut Squash Risotto

Asparagus Risotto with Crispy Garlic

Asparagus Lasagna
lasagna noodles layered with crisp-tender asparagus and bechamel

Cauliflower and Brie Risotto
roasted cauliflower blended with brie cheese and
topped with toasted almonds

Wild Mushroom and Gruyere Tarte
melange of cremini, shitake, porcini and melted gruyere
on a puff pastry crust

Rigatoni with Artichokes and Lemon
fresh artichokes lightly sauteed and dressed with
fresh lemon juice and Parmigiano-Reggiano

Braised Fennel Salad
a delicious melange of crisp sweet fennel, garlic and a dash of chile

Pasta a la Norma
a slow-cooked eggplant and tomato ragu,
finished with fresh mint, basil and red pepper

Stuffed Poblanos
black beans and pepper jack cheese stuff mild poblanos
and baked in a slightly spicy fresh tomato sauce

Divoon Mac n' Cheese
Mom's special recipe adds tomatoes and sauteed onions


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