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Vegetarian Menu
Grilled Vegetable Platter Assorted fresh vegetables grilled and served with a balsamic vinegar dipping sauce. Order # 3001
Grilled Portobello Mushrooms with Hazelnut Gremolata Grilled Portobello mushroom caps sprinkled with finely chopped lemon zest, garlic, hazelnuts, and fresh parsley. Order # 3002
Oriental Salad Mixed salad greens lightly tossed with water chestnuts, bean sprouts, mandarin orange segments, and sweet teriyaki dressing Order # 3003
coconut curried tempeh with sauteed market greens and wide rice noodles Order # 3004
3 bean chili with fresh vegetable toppings (pickled red onions, sunflower sprouts, cherry tomatoes, tofu sour cream, cilantro, scallions) homemade udon noodles with tofu and eggplant in garlic sauce Order # 3005
Wild rice crepes with oyster mushrooms and miso-mushroom gravy Order # 3006
wild mushroom phyllo triangles with dijon mustard-lentil sauce Order # 3007
Tempeh paprikash with tofu sour cream Order # 3008
Picadillo: Dominican seitan stew with plantain chips and lime rice Order # 3009
eggplant in Chinese black bean sauce with jasmine rice Order # 3010
sloppy joes with tempeh and lots of toppings Order # 3011
Szechuan peanut noodles with crumbled tempeh and sesame-soy- glazed baby bok choy Order # 3012
middle-east lentils and rice with caramelized onions and 2 kinds of paprika Order # 3013
pad Thai with southeast Asian spring rolls with spicy (or not-so-spicy) peanut sauce Order # 3014
polenta casserole with kidney beans, tomato, and greens Order # 3015
southern-style collard greens with sweet potatoes, biscuits and black-eyed peas Order # 3016
sushi assortment with dipping sauces and whole wheat noodles in carrot-ginger sauce Order # 3017
lemongrass-ginger seared tofu with red bhutan rice and baby spring vegetables in coconut-lemongrass sauce Order # 3018
juicy baked stuffed red peppers with lentils and bulgur Order # 3019
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