Vegetarian Food
Vegetiarian cuisine is one of the most exciting areas of
cooking for us, because it has no international borders, but instead draws on foods and
ideas from all over the world for its inspiration. It is a cuisine whose dishes are rich
with contrasting textures and aromas.. It can be subtle at times, fiercely bold at others,
yet always harmonious and satisfying. It can be as emminently simple as a bowl of jasmine
rice seasoned only with lemon grass or as complex as a fine curry with it's layers of
diverse aromas and flavors. It can be as light as a delicate vegetable broth, or as earthy
and hearty as a creamy risotto filled with wild mushrooms. Vegetarian cooking offers us an
unlimited palette of colors to work with, ranging from the intense red of a bell pepper to
the bright green of perfectly cooked broccoli to the delicate yellow of a saffron paella.
It is a cuisine of textures and colors which is emminently satisfying as well a visual
treat.
Passed Hors d'oeuvres
Basil, tomato and cheese crostiniQuesadillas, filled with two kinds of cheese and cilantro. Served with salsa fresca
Triangles of focaccia with French chevre and mozzarella cheeses,
roma tomatoes and a chiffonade of fresh basil
Mushrooms Florentine
Spanekopetas: crispy baked triangles of phyllo filled with feta cheese and spinach
Bruschetta
Sugar peas, the tips dipped in an Indonesian peanut sauce and then in chopped nuts
Crostini with three toppings: diced artichoke hearts; Sicilian olives and fennel;
grilled red bell peppers and chevere
Mushrooms sauted in herb butter and garlic
Petit Quiche Lorraine
Warm crostini with blue cheese and walnuts
* * *
Buffet hors d'oeuvres
Mediterranean relish tray with marinated artichoke hearts, kalamata olives, pepperocini, roasted red and yellow bell peppers,grilled eggplant slices, Sicilian cracked olives
and Italian jardinara
Tropical fruit platter with sliced mangoes, papayas, kiwi fruit,
cantaloupes, pineapples and strawberries
Cheeseboard with double creme Brie, Danish havarti, Gorgonzola, smoked Gouda, Jarlsberg, Cambozola, Canadian cheddar and herb cheeses
wth sliced baguettes and assorted crackers
Vegetable crudities with a spicy peanut dip
Brie baked in phyllo. served hot with assorted crackers and baguettes
Tricolor vegetable terrine
Hummus. Served with pita bread triangles
Sun dried tomato torta
Dolmas (grape leaves filled with Greek herbs and rice) Served with
a yogurt and fresh mint sauce
Babagnoush (Mediterranean roasted eggplant dip) Served with pita triangles
Dinner
Salads
Spinach salad with mandarin orange slices, walnuts and red onionswith a Dijon vinaigrette
Black eyed peas and tomato salad with feta
Caesar salad with freshly grated Asiago cheese
Bulgar and lentil salad with chickpeas
Romaine lettuce leaves with Gorgonzola and toasted pecans
with a lemon thyme vinagrette
Garden salad with a fresh buttermilk dressing
Greek salad with tomotoes, feta cheese, cucumbers, bell peppers,
sweet onions, kalamata olives and fresh oregano
Sliced fresh mozzarella cheese and tomatoes with a chiffonade
of fresh basil nd extra virgin olive oil
Salad of organic lettuces with red oak and baby butter lettuces, arugula,
frissee, radiccio and mizuma. With a Dijon vinaigrette
Spinach salad with fresh orange slices, toasted pecans,
French feta cheese and red onions with a creamy vinaigrette
Butter lettuce and endive salad with apples, walnuts, currants and balsamic vinaigrette
Lentil salad with roasted peppers and vegetables
* * *
Entrees
(items preceded by an asterisk are vegan)* Potato and lentil curry
* Grilled rosemary polenta Served with a fresh tomato rustica asauce
* Penne with grilled eggplant, red and yellow bell peppers,artichoke hearts,
capers and extra virgin olive oil
* Sesame noodles with aspargus
Angel hair pasta with a sauce of fresh Roma tomatoes, fresh basil,
garlic and extra virgin olive oil
Eggphant Bharta (eggplant casserole)
Noodles in Thai curry sauce
Pasta al pesto. Fresh basil, virgin olive oil, Parmesan cheese and
toasted pinemuts tossed with fusilli pasta
Malai Kofta curry (mixed vegetables)
Chana Massala (chickpeas in sauce)
Cheese tortlini with a champagne white sauce
* Vegetable stir fry with fermented black beans
Fusilli with a fresh sage and creamy Gorgonzola sauce
Spinach and cheese ravioli in a fresh tomato and basil sauce
Bombay vegetable curry served over jasmine rice with an assortment
of condiments, pickles and chutneys
Rissoto with shitake and crimini mushrooms
Creamy polenta with two kinds of cheese
* Couscous with braised vegetables
Artichoke Fritatta
Green and white Lasagne
* Vegetable stir fry with Chinese noodles
* Stir fried bown rice with greens and peanuts
Vegetables
Petit garden peas with toasted almondsKentucky green beans in a warm vinaigrette
Broccoli with red and yellow bell peppers
Braised green and gold zucchini with fresh dill
Blue Lake green beans with tamari and toasted sesame seeds
Swiss chard sauted in olive oil and garlic
Braised spinach with fresh nutmeg
Zucchini with apple and mint
* * *
Assorted freshly baked breads
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