Pesto, Garlic, and Olive Oil Dressed Linguine with Capers, Olives, Heirloom Tomatoes, Lemon Zest, and Four Plant Based Meatballs Drizzled with Herbs and Honey Thyme Balsamic Glaze
Vegetarian
Mushroom Asado
Marinated and Grilled Portabella Mushroom with Fire Roasted Red Peppers, Crispy Potato Fan, Caramelized Onion and Root Vegetables and a Savory Drizzle of Chimichurri
Four Cheese Tortellini
With Spring Vegetables and Sun-Dried Tomatoes in a Light Herb Cream. Add 4 Plant Based Meatballs 27
Eggplant Pomodorov
Lightly Breaded and Pan Fried Eggplant with Served over Fusilli Pasta Spirals tossed with Parmesan in a Creamy Tomato and Basil Vodka Sauce