MENU - VEGETARIAN ENTREES

Falafel – Fresh Made Crispy Chickpea Balls, Tomatoes, Kale, Tahini Sauce, and Toasted Israeli Couscous

Korean Rice Bowl (Bibimbap) – Korean Fried Rice with Zucchini, Carrots, Shiitake Mushrooms, Spinach, Bean Sprouts, Broccoli, and Radish, and served with Spicy Bibimbap Sauce

Pasta Primavera – Sautéed Zucchini, Grape Tomatoes, Broccoli, Spinach, Haricot Vert, Garlic, and Herbs, tossed with Penne Pasta and Extra Virgin Olive Oil

Stuffed Portobello Mushrooms – with Roasted Garlic, Spinach, Slow Roasted Tomatoes, Vegan Parmesan, Cauliflower "Risotto", and Grilled Asparagus

Caprese Farfalle – Heirloom Tomatoes, Fresh Basil, Fresh Mozzarella, and Farfalle Pasta, tossed in Rosé

Sauce, and topped with Pesto and Parmesan

Eggplant Parmesan – Marinated & Breaded Eggplant, topped with Fresh Mozzarella, baked in Roasted Garlic Marinara, and served with Parmesan Roasted Cauliflower and Pasta Marinara

Sonoran Vegan Stuffed Peppers -- Roasted Bell Peppers stuffed with “Impossible” Beef, Grilled Corn, Black Beans, Ancient Grains, Chiles, Spices & Herbs, and Vegan Cheddar, served with Sautéed Spinach and Garlic-Lime Mojo Sauce

“Impossible” Meat substitute

Heirloom Ratatouille – Heirloom Vegetables layered with San Marzano Tomatoes, Garlic, and Herbs, and baked until tender, served with White Beans & Spinach

Sweet Potato & Black Bean Enchiladas with Swiss Chard, Bell Peppers, Monterey Jack, Guajillo Salsa, and Wood-Grilled Vegetables

Roasted Garlic & Broccoli Alfredo with Farfalle Pasta, Peas, Sun Dried Tomatoes, Crookneck Squash, and Vegan Cauliflower Cream

Portobello “steaks” – Marinated & Grilled Portobello's with Beet Bordelaise, Crispy Fingerlings, and Sautéed Kale

Grilled Portobello Burger – Marinated and Grilled Portobello Caps topped with Boursin Cheese, Artichokes, and Roasted Peppers, served on a Fresh Brioche Bun

*please inquire about custom menu planning*