VEGETABLES

sauteed asparagus with Parmesan cheese topped with sliced almonds and bread crumbs

grilled vegetables

Balsamic and Olive Oil Marinated Grilled Vegetable Platters

Sauted Vegetable Melange with Lemon and Garlic

Pan Cooked Fennel Root and Radicchio with a touch of Orange and Basil

Grilled Eggplant with Fresh Basil and Tomato Vinaigrette

Classic Ratatouille made with SautŽed Eggplant, Onions, Garlic, Zucchini, Red Peppers and Tomato

Grilled and Sliced Portobello Mushrooms with Fresh Oregano

cauliflower mornay

braised leeks in white wine garlic & butter

mixed seasonal vegetables

herb roasted tomatoes

sauteed broccoli

Roasted Sweet Potatoes with Maple and Autumn Spices

Caramelized Brussels sprouts

Caramelized Baby Carrots with Orange Zest

Braised Shitake Mushrooms with Ginger, Soy and Rice Wine

Baby bok Choy and oyster mushrooms

Stir-Fry Organic Vegetables with Crispy Noodles

Wok Cooked Snow Peas, Red Pepper and Water Chestnuts

Pan Roasted Wild Mushrooms with Red Wine and Leeks

Butternut Squash with Cinnamon Butter

Broccoli and Roasted Tomato

Pan Roasted Organic Assorted Vegetables

Sauted Haricot Vert with Almonds and Crispy Shallots

Grilled jumbo asparagus