Stuffed Pasilla Chiles
Served with Roasted Corn, Sweet Peppers & Manchego Cheese
Lasagna Florentine
Served with Spinach, Mushrooms, Ricotta, Fresh Herbs, & Mozzarella with Garlic Cream Sauce
Three Bean Tamale Pie
Served with Tomatillo Sauce, Cilantro, & Crema
Spinach Soufflé Roulade
Served with Gruyere Cheese & Red Pepper Coulis |
Grilled Portabella “Steak”
Served with Walnut Dijon Oil, Balsamic Reduction, Toasted Walnuts & Shaved Asiago
Blue Corn & Black Bean Cakes
Served with Pineapple Salsa
Roasted Vegetable Sheppard’s Pie
Topped with Garlic Chive Mashed Potatoes & Crispy Fried Onions
Tortellini Alla Funghi
Wild Forrest Mushrooms sautéed with Marsala Wine & Garlic finished with
Cream & Scallions topped with Parmesan |