​Vegetable Mosaic
Grilled, roasted and blanched vegetables with herbs, garlic and butter

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Roasted Organic Rainbow Cauliflower

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​Cauliflower Gratin
Cauliflower, parmesan and asiago cheese blended together with a rich cream and
garnished with crumbled bread crumbs

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Roasted Garlic and Mushrooms
Roasted Moroccan chili and sweet tomatoes

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Citrus Balsamic Green Beans, Fragrant Rice Basmati Rice

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Jasmine rice
Coconut milk, lavender, kefir lime leaf and lemon zest

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Pearl Cous Cous

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Smoked Gouda, Au Gratin Potatoes

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​Dashi Soy New Potatoes
Fried garlic and scallions

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Roasted Fingerling Potatoes and Shallots
Parsley, sage, rosemary and thyme.

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Dill, Dijon Potato Salad (Served Cold)

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Agave Glazed, Tournade Baby Carrots

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​Grilled Eggplant and Shitake Mushrooms
Hoisin glaze

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Sweet Creamed Organic Corn

Goats cheese, tomatoes, roasted red onions and tarragon

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​Jumbo Asparagus

Garlic lemon hollandaise sauce

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​Grilled Portobello Mushrooms

Oven roasted tomatoes and elephant garlic, dressed in extra virgin olive oil and fresh herbs

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Roasted Beets, Toasted Pecans and Shallots

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​Sweet Potatoes and Asparagus

Sweet coconut sauce together with Thai basil and Chili’s

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Creamed Barley With Braised Kale and Wild Mushrooms and Roasted Peppers

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​Cheddar Cheese Polenta

Tarragon and Black Pepper