| HORS
D'OEUVRES
Hot
Curried Cauliflower
Green Peas, Chick Peas
prepared in a curry sauce
Portabella Mushroom
stuffed with goat cheese
and roasted red peppers
Black Olive Tapenade Pita Rolls
Roasted Vegetable Kabobs
roasted red peppers, zucchini,
acorn squash and mushrooms
Brie en croute
with mango chutney
Cold
Port Wine Soaked Pears
with gorgonzola cheese and walnuts
Marinated Grilled Vegetable Platter
Spinach Artichoke Dip with Pita Chips
Assorted Olive Tray
with roasted red pepper
and marinated red onions
Spring Pea Ricotta and Basil Crostini
Tomato, Mushroom and
Kalamata Olive Bruschetta
topped with grated pecorino Romano cheese
Mozzarella and Heirloom Tomato Brochettes
drizzled with basil pesto
Vegetable Crudités & Spinach Dip
Sun-dried Tomato Three-Cheese Torte
SALADS
Caesar
Baby Spinach
with grape tomatoes and red onions
Mixed Baby Greens
served with a raspberry vinaigrette
Traditional Dinner Salad
lettuce, tomato and cucumber
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ENTRÉES
Wild
Mushrooms
over warm creamy polenta
Fragrant Rice and Cashew Pilaf
Creamy Vegetable Risotto
Sesame Crusted Tofu
with soy ginger sauce
Stir Fried Tempe
Vegetable and Penne Pasta
with creamy pesto sauce
Eggplant Parmesan
Orzo Pasta with Confetti Vegetables
Curried Tofu w/Yellow Vegetable Rice
Sweet and Sour Tofu
w/mixed bell peppers and
lo mein
Baked Sweet Potato Wedges
with spiced honey syrup
Sautéed Kale
with w/roasted garlic and sesame oil
Baked Macaroni & Cheese
Potatoes
au gratin, garlic or wasabi mashed,
roasted red, candied yams,
or sweet potato soufflé
Rice
long grain, saffron, red, pilaf or w/peas
Broccoli Florets
steamed or garlic sautéed
Greens
collard, mustard or turnip
Fresh Corn (seasonal)
Fresh String Beans
with baby carrots
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