Salad Nicoise
Haricot Verts, hard-boiled organic eggs, heirloom tomatoes, Romaine
and black olives, croutons |
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Caesar Salad
Organically grown romaine, Parmigiano-Reggiano |
Caprese Salad
A tower of fresh mozzarella and tomatoes drizzled with reduced balsamic vinegar |
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Waldorf Salad
Apples and celery with walnuts and a creamy mayonnaise sauce served on
organic baby lettuce |
Ricotta Cheese Tortellini - Trio of Sauces
Topped with Garden-Fresh Pesto, homemade Marinara and a Creamy Alfredo Sauce |
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Potato Leek Soup
Served in Sourdough Bread-Bowls,
garnished with Fried Shiitake Mushrooms |
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Roasted
Butternut Squash Soup
Garnished with Crème Fraiche and
Toasted Pine
Nuts, served in a
sourdough Bread Bowl
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Penne with Sweet Italian Sausage
Sautéed with Wild Mushrooms and Spinach
in Extra Virgin Olive Oil |
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Stuffed Baby Artichokes
Roasted Baby Artichokes stuffed with Tomatoes,
Bread and Parmesan Cheese (seasonal) |
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Creamy Roasted Mushroom Soup
Portobello and Shiitake Mushroom soup flavored with Sherry |
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Gazpacho Soup
A spicy chilled Cucumber and Tomato puree
garnished with diced fresh vegetables
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Fusilli Pasta with White Beans and Prosciutto
Arugula, Olive Oil and Pinot Griogio |
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Farfalle Pasta, Asparagus Tips & Crispy Shiitake Mushrooms
Gorgonzola cream sauce drizzled over Farfalle
(bow-tie pasta) and Asparagus topped
with Shiitake Mushrooms |
