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Vegetables
Vegetables are the perfect accompaniment to any entree.
They're fresh, colorful and full of flavor.
Asparagus Grill
Asparagus in season grilled with a splash of Olive oil and dressed with toasted Pine nuts and black Sesame
Seeds
Served with Maytag Blue Dipping Sauce
Asparagus with crispy Proscuitto
Lightly grilled fresh Asparagus spears topped with crispy, fried Proscuitto Served with Garlic Aioli dipping Sauce
Asparagus with Hot Crab Sauce
Asparagus -- steamed and chilled and lined soldier style on the platter Served with a drizzle of Hot Crab Sauce
Asparagus with Mediterranean Feta Dip
Asparagus -- steamed and chilled and lined soldier style on the platter Served with a drizzle of Mediterranean Feta
Dip
Asparagus with toasted Almonds
Fresh, steamed Asparagus topped with crunchy slivered Almonds and Lemon Butter Zest
Asparagus Gribiche
Capers, Cornichons and hard Egg drizzled with Olive Oil
Asparagus Platter
Surrounded with Mushrooms, marinated Artichokes, Grape Tomatoes and Green and Black Olives Drizzled with a Vidalia
Onion Vinaigrette
Baby Carrots and Snap Peas
Glazed with Brown Sugar, Butter and Dill
Buternut Squash Mash
Fresh butternut squash, steamed and seasoned
Whipped and creamed into a smooth, delectable flavor burst
Butternut Squash and Rosemary Gratin
Fresh Butternut Squash layered with Asiago and Parmesan cheeses
Baked to bubbly seasoned with Pepper and Kosher salt
Butternut Squash Herbes de Provence Sauté
Cubes of fresh Butternut Squash lightly sautéed and seasoned with fresh Herbes de Provence
Carrot Praline Souffle
Pureed Carrots with a hint of nutmeg
Topped with Brown Sugar Pecan Praline
Cauliflower with fresh Spinach and roasted Potatoes
Cauliflower florets, slivered Red onion, steamed Potatoes, Garlic, Turmeric, Cumin and Coriander topped with fresh
Lemon and Pepper
Cauliflower with Garbanzo Beans and Olives
Cauliflower florets roasted with Spanish olives, Garlic and Chickpeas drizzled with Olive oil, crushed Red pepper
and Italian parsley
Corn and Wild Mushrooms
Fresh Corn right off the cob paired with sautéed Wild Mushrooms with a hint of Mint and
Pepper
Corn Pudding Cassoulet
Prepared with caramelized Onions, Cheddar cheese and caramelized Onions
Carrots glazed with Brown Sugar and Pistachios
A sweet and savory blend of Baby carrots, Brown Sugar and Thyme
Served piping hot and ready to accompany almost any entree
Cauliflower with Cheddar Ginger Sauce
A great savory dip for any vegetable
Corn Soufflé
Lusciously-textured Corn bread rising with Corn, Sour Cream and sharp Cheddar
Eggplant Babies stuffed with Feta and Basmati Rice
Mini Eggplants stuffed with Seasoned Wild Rice, Feta cheese and colored Pepper dice Served warm
Eggplant Sandwiches
Lightly broiled Eggplant slices topped with a combination of fresh Spinach and smoky Provolone Lightly sautéed in
seasoned Cornmeal crumbs
Fried Green Tomatoes
Crispy fried in true Southern style
Green Beans with baby Pearl Onions and Mushrooms
Highly seasoned fresh and crisp sautéed Green Beans
Served with a combination of Caramelized Baby Pearl Onions and Portobello Mushrooms
Leeks with toasted Parmesan Crumbs
trimmed Leeks, lightly steamed topped with fresh Parmesan Cheese
Mediterranean Eggplant
Thickly sliced Eggplant,
sautéed with Garlic topped with roasted Tomato sauce and
Kalamata Olives
Onion Swiss Bread Pudding
Layers of caramelized Onions surrounding French bread cubes and Cream Accented with Thyme, baked to golden and
bubbly
Peas with baby Pearl Onions and Mushrooms
Sautéed Portobello Mushrooms, Carrots, and Peas, seasoned to perfection
Polenta Stacks with Eggplant and Peppers
Golden brown Polenta rounds topped with sautéed colorful Peppers
Garnished with Gruyere cheese and Parmesan
Roasted Eggplant
Oven roasted Eggplant seasoned with oregano scented Tomatoes
Topped with Feta cheese and Sherry Wine Vinegar
Roasted Root Vegetables
Sweet Potatoes, Turnips, Parsnips, Carrots and Shallots
Roasted and tossed in a warm Honey glaze
Roasted Vegetable Collection
Rows and Rows of fresh roasted Zucchini, Japanese Eggplant, Yellow Squash, Grape Tomatoes, Red Onions
Carrot slices, Asparagus spears and fresh Green Beans
Artfully presented on a bed of surrounding Baby Greens of the Field
Lightly seasoned with a Balsamic Vinaigrette
Seven Bean Bake
A combination of flavorful beans and spices baked in a rich tangy sauce Studded with Brown sugared Onions and Bacon
crumbles
Spinach and Currant Sauté
Fresh and crisp Spinach sautéed with sweet Currants and salty Capers Topped with toasted Pine nuts
Spinach Loaf a la Bernoise
Layers of Wild Mushrooms, Carrots and Spinach served terrine style
Spinach Souffle
creamy Spinach baked in a water bath served light and fluffy
Spinach, Carrot and wild Mushroom Terrine
Layers of these fresh Vegetables speckled with a hint of Swiss Cheese In a three layer loaf presentation
Spinach, Ricotta and Feta filo Pie
Spinach combined with Ricotta and Feta Cheeses topped with golden Filo dough Cut in diagonals served platter style
Steamed Vegetable Platter
Fresh Broccoli topped with Lemon Butter Crumbs, Roasted Yellow and Green Zucchini and Steamed Asparagus
Topped with toasted Almonds and Roasted Grape Tomatoes
Vidalia Onion Pie
Composed of sautéed Vidalia Onions and Cheddar Cheese with a dash of Nutmeg Cream Served in a smashed Cracker crust
Vidalia Onion Souffle
A creamy blend of sweet Vidalia Onions, Swiss cheese and Cream blended with fresh Thyme
Yellow Squash Souffle
Corn and Squash blended together and baked with a crunchy Cracker topping Brown and bubbly
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