Stuffed Portobello Mushroom
Marinated and roasted Portobello filled with a diced blend of the seasons best vegetables and topped with a puree of Maine potato.
Spinach and egg gnocchi tossed with kalamata olives, soybeans, toasted almond and finished with a vegan pesto sauce. Served with an oven dried tomato napoleon.
Thinly sliced eggplant “noodles” are combined with a trio of cheese and fresh Italian spices, individually rolled and topped with a vegetarian marinara sauce.
Butternut Squash Ravioli
Tender pillows of fresh pasta filled with a delicious butternut squash mixture, and finished with a hazelnut sage cream sauce.