- Pasta Primavera: Penne in Tomato-Cream Sauce with Pesto tossed with Snow Peas, Asparagus, Broccoli, Yellow & Green Squash, Mushrooms & Baby Peas
- Lasagna with Grilled Eggplant & Zucchini, Ricotta & Portabella Mushrooms
- Ricotta Lasagna Swirls: Lasagna noodle wrapped around Ricotta, Spinach, Parmesan & Scallion mix, covered with Marinara, Fresh Mozzarella, Gruyere & Provolone
- Thai Sesame Noodles tossed with Tofu, Broccoli, Julienne Carrots, Mushrooms, Red Peppers, Bean sprouts, Scallions
- Fusili Putanesca: Eggplant, Capers, Garlic & Olives
- Linguini Alfredo with Fresh Scallops, Shrimp & Mussels, Saffron Cream Sauce, Baby Peas & tiny diced Red Peppers
- Pasta with Broccoli Cream Sauce
- Pasta with Artichoke Hearts, Roasted Peppers, Feta Cheese & Mushrooms
- Ratatouille Pasta: Eggplant, Zucchini, Onions, Red & Yellow Peppers, Tomatoes & Basil
- Eggplant Rollatini: topped with homemade Marinara & Three Cheese Melt
- Artichoke, Cheddar & Oregano Quiche
- Vegetarian Burritos: Spicy Bean Puree, Tomatoes, Guacamole, Rice Pilaf, Salsa & Cheese
- Curried Potatoes, Peas, Tomatoes & Onions on Fragrant Basmati Rice
- Coriander scented Cous Cous with Vegetable Tagine (Tomato Base Morrocan style vegetables)
- Chardonnay Poached Salmon with Sauce Verte or Traditional Tartar Sauce
- Maryland Style Crab Cakes with our spicy Chipotle Sauce
- Antipasto Board served on our hand carved 4 foot Wooden Bowl
- Fresh Mozzarella, Balsamic Grilled Portabella, Fresh Basil with Red & Yellow Tomatoes,
- Roasted Red & Yellow Bell Peppers marinated in Olive Oil & Garlic, Seville Olives,
- Grilled Eggplant, Grilled Zucchini,
- Orecchiette with Wilted Kale, Sun dried Tomato, White Beans & Caramelized Onions.
- Tabbouleh: Middle Eastern Salad of Parsley, Cracked Wheat, Tomatoes & Mint
- Cheesy Lentil & Brown Rice with Spinach, Scallions & Parsley
**PLEASE LET US KNOW IF YOU HAVE ANY FAVORITE RECIPES.
WE WILL GLADLY USE THEM.