Vegetarian Options Download Menus

Vegetarian Entree

Quinoa stuffed portabella mushroom with grilled artichokes and tomato confit

Grilled butternut squash “steaks” with red wine syrup, garlic mashed potatoes and wilted greens

Yukon gold and caramelized onion tart with goat cheese crumbles, toasted shallot vinaigrette and baby arugula

Layered terrine of “Ratatouille” with olive oil cured tomatoes, toasted orzo and aged fontina cheese

Roasted mushroom and sweet onion “Wellington” with garlic spinach, Boursin cheese and yellow tomato confit

Roasted artichoke stuffed with lemon thyme risotto, parmesan gratin & caper basil vinaigrette

Grilled corn polenta cake topped with roasted tomatoes, wilted greens and wild mushroom ragout with lemon truffle vinaigrette

 Asparagus wild mushroom and Yukon gold potato “strudel” with aged pecorino cheese and balsamic glaze

“Caprese” Lasagna-artichoke lasagna noodles stuffed with fresh basil, hand spun mozzarella, and tomatoes served with toasted shallots and balsamic syrup

Any selection may be used as a substitution on any plated dinner menu with no price change

Pricing based on a 90-minute service  |  25 person minimum | All prices are subject to 7.5% tax and 22% service fee

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