Dinner - Vegetarian
Portobella Mushroom Wellington
Grilled portobella mushroom cap topped with mushroom duxelles and wrapped in puff pastry.
Surrounded by mushroom cream sauce and fresh garden vegetables.
Cheese-Filled Tortellini with Pomodori Sauce
Fresh cheese-filled tortellini tossed with red and green pepper julienne and a pomodori sauce, garnished with shredded parmesan and a garlic crostini
Deep-Dish Vegetarian Strudel Pie
Layers of rice, spinach with apricots and raisins, mozzarella and parmesan cheeses.
Encased in a phyllo dough crust, served with a savory tomato coulis.
Mushroom & Wild Rice Pilaf
Pure wild rice tossed with mushrooms and dried cherries, served in a roasted seasonal vegetable shell,
and topped with melted gruyère cheese.
Roasted Vegetable Pot Pie
A medley of seasonal vegetables slowly roasted, combined with an herb-scented béchamel sauce and topped with a crispy puff pastry lid.
Penne Pasta and Grilled Vegetables with Tomato Red Pepper Sauce
Penne pasta tossed with seasonal vegetables that have been marinated in balsamic vinegar and olive oil and grilled.
Topped with a tomato red pepper coulis.
Sesame Ginger Stir Fry with Jasmine Rice
Fresh seasonal vegetables and shiitake mushrooms,
stir fried in sesame oil, seasoned with garlic, ginger, tamarind and soy sauce.
Served over steamed jasmine rice and garnished with crispy wonton strips
All dinners are served with warm dinner rolls and butter, soup or salad.
Regular or decaf coffee, hot or iced tea are also included.
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