Wild Mushroom Terrine
Sautéed wild mushrooms set in porcini cognac agar
Served w/ crostini, juniper, currant & wild onion marmalade

Sea Palm Strudel
Julienne carrot & red onion layered w/ teriyaki sea palm baked in phyllo
Served w/ Umiboshi plum & Wasabi sauces

Swiss chard & celeriac cannelloni
With Gruyere cheese fondue, crispy onions

Tofu & Porcini Mushroom Wellington
Shallot & burgundy braised tofu medallions
Layered w/Porcini duxelles, wrapped in phyllo dough &
Served crisp w/porcini brandy reduction.

Pumpkin Moussaka
Roasted sweet pumpkin layered w/ tempeh braised in a Greek tomato Sauce,
Topped w/ béchamel sauce

Spanish Peppers
Roasted cauliflower, caramelized onions, feta cheese & pine nuts
Stuffed in tri-colored bell peppers & served over a paprika quinoa pilaf

Roasted Poblano Pepper Enchilada
Sweet pumpkin, mixed vegetables & brown rice
Wrapped in corn tortillas, baked in a roasted poblano pepper sauce
Cilantro tofu sour cream & avocado-Tomatillo salsa

Goat cheese filled endive
Chevre soufflé filled braised endive
Served over endive chardonnay sauce, cress and tarragon oil

Celeriac scaloppini
Pecan & bran encrusted celery root, sautéed & served w/ a lemon caper sauce, spiced red cabbage, potato rosti & vegetable medley.

Delecata squash pilaf
Roasted Delecata squash filled w/currant, pecan quinoa pilaf.
Served over braised Brussels sprouts & Portobello mushrooms gravy.

Polenta napoleon
Mediterranean vegetables roasted & layered w/poppy seeded polenta disks
Finished w/ toasted walnuts & Gorgonzola cheese sauce.

Mushroom, millet & lentil loaf
Roasted red pepper sauce
Braise mustard greens, whipped celeriac root

Tempeh tacos
Marinated tempeh braised in onions & Mexican spices,
Cilantro-lime coleslaw, blue corn tortillas, queso fresco,
Avocado & Pico de Gallo.