BREAKFASTS
ON-SITE  LUNCHES
HORS D’OEUVRES
VEGETARIAN
SOUPS
PASTA
SALADS
MAIN COURSES
DESSERTS

Vegetarian

 

Tortellini with Artichokes, Sun-Dried Tomatoes, Capers

Three Cheese Stuffed Pasta Shells
Garden ripe tomato, basil, garlic sauce over shells stuffed with cheeses

Butternut Squash Ravioli with Sage, Brown Butter, Roasted Walnuts

Cheese Ravioli with Swiss Chard, Sage, Brown Butter, Walnuts

Ravioli with Swiss Chard, Walnuts and Brown Butter

Ravioli with Artichokes, Sun Dried Tomatoes and Capers

Asparagus Asiago Risotto

Filo with Spinach, Wild Mushrooms, Pine nuts and Goat Cheese

Ratatouille Wrapped in Filo Pastry with Roasted Red Pepper Coulis

Filo Wrapped Asparagus, Pine Nuts, Gruyere Cheese

Spanokopita
Feta cheese, spinach, green onions and fresh dill in phyllo pastry

Gratin of Eggplant, Roasted Peppers and Garlic

Caramelized baby artichokes and potato gratin

Portobello Mushrooms stuffed with Marscapone and Walnuts

Chipotle Chili Roasted Tempe in Zinfandel Sauce

Roasted Garden Vegetables with Feta and Baby Greens

Portobello Mushrooms stuffed with herbed Gruyere Cheese

Tortellini with Pesto and Pine nuts

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