Lunch - Vegetarian Selections
Deep-Dish Vegetarian Strudel Pie
Layers of rice, spinach with apricots and raisins, mozzarella and parmesan cheeses.
Encased in a phyllo dough crust, with a savory tomato coulis
Soufflé Roll with Cheddar Cheese Sauce
Egg soufflé roll filled with spinach, mushrooms and tomatoes.
Topped with a creamy cheddar cheese sauce and garnished with fresh fruit
and your choice of garden vegetable or herb roasted potatoes
(max 75 servings)
Grilled Vegetable Lasagna
Grilled seasonal vegetables layered with fresh pasta, cheese and marinara sauce.
Served with a side of fresh fruit and garlic bread.
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
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
Four Cheese Mac & Cheese
Penne pasta tossed with a creamy four cheese sauce of cheddar, swiss, bleu and chèvre.
Served with fresh fruit kebob.
Vegetarian Tart
Potato, goat cheese and leek tartlet accompanied by a mesclun salad with wine country vinaigrette
Roasted Vegetable Pot Pie
Chunks of oven-roasted seasonal vegetables tossed with a thyme-scented béchamel and topped with a flaky puff pastry lid.
Accompanied by a salad of tossed greens with our hoice of our housemade wine country vinaigrette or ranch dressing.
All luncheons are served with fresh yeast, pecan rolls and butter.
Regular or decaf coffee, hot or iced tea included.
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