VEGAN CUISINE
- Artichoke & Fennel Capanata
Chef Anna McCabe
- Asparagus with Almonds & Balsamic Drizzle
- Asparagus & Potatoes with Basil & Almonds
- Banana Black Bean Salsa
- Beets with Citrus, Scallions & Arugula
- Corn Salad
- Cucumbers with Mint Tahini Vinaigrette
- Curried Quinoa Salad
- Dirty Rice
- Gluten Free Chocolate Nut Bars
- Mediterranean Quinoa Stuffed Peppers
- Mediterranean White Bean Salad
- Sun-dried Tomato Crostini
- Vietnamese Rice Paper Rolls with Thai Sweet Chile Sauce
- Wild Rice & Barley Salad
- Caprese Salad
- Spaghetti Squash Noodle Bowl with Ginger Peanut Sauce
- Chickpea “Tuna” Salad
- Chocolate Cupcakes
- Flathead Cherry, Coconut, Oat Bars
- Caesar Salad
- Macaroni & “Cheese”
- Lentil Shepard’s Pie with Butternut Squash
- Eggplant Bolognese
- Roasted Cauliflower & Chickpeas with Green Tahini Sauce
- Winter Mash with Miso Mushroom Gravy
- Moroccan Chickpeas & Carrots
- Braised Tofu Enchiladas
- Spaghetti Squash with Mushrooms, Tomatoes & Herbed “Ricotta”
- Quinoa Stuffed Tomatoes with Cilantro Pesto
Click on any photo below to open the Gallery!
ALL PHOTOS USED IN THIS SITE ARE OUR IMAGES OF REAL MENU ITEMS
Any menu item is available for any course – use your imagination! If you have any questions, we are happy to help with your menu plan.