Sample Menus for Late Fall and Winter
Starters
Cauliflower, English cheddar and chive soup
Roasted beets with their greens, fresh ricotta, walnuts with a balsamic vinaigrette
French puy lentil and vegetable soup
Steamed vegetable dumplings w/ dipping sauce
Oven-baked root vegetable samosa in filo pastry w/ tamarind chutney
Entrees
Moroccan vegetable & chickpea tagine served w/ couscous
Stir-fried sliced chicken breast w/ kaffir lime leaves and chili
Pan-fried red salmon w/ soba noodles, shiitake mushrooms & ginger-soy glaze
Home-made potato gnocchi w/ a spinach and parmesan sauce
Thai vegetable curry and jasmine or brown rice
Tofu/Seitan bourguignon
Paneer/tofu Makhani and saffron rice
Sides
Sautéed kale w/ caramelized onions
carrot and shallots braised with garlic and thyme
Roasted Sicilian cauliflower
Roasted butternut squash w/ Indian spices
Green beans sauted w/ pistachios, lemon zest and maple syrup
Stir-fried gingery brown rice with vegetables and peanuts
Desserts
Chai spiced cheesecake (v)
Chocolate cake (v)
Date and custard pudding w/ an orange/cinnamon sauce (v)
Tiramisu
Almond custard tart in an oat and nut crust
Gingerbread and pear cobbler
Turkish walnut and cinnamon cake
Cardamom – vanilla cake w/ saffron crème Anglaise
Baked fruit crumble (v)
(v) can be made vegan
*listed are samples of possible menus. Menus are custom designed to your preferences