Vegetarian Options

Sandwiches:
Kalamata olive spread with cucumbers, tomatoes, feta cheese, fresh basil, and fresh spinach on wheat roll.
Avocado, sprouts, lettuce, tomatoes, cucumbers, cheese on wheat roll.
Flafel with hummus, lettuce, tomatoes, tahimi sauce, served on pita bread.

Entrees:
Linguine with creamy mushroom sauce.
Penne with green and pine nuts.
Spaghetti with spicy tomato sauce.
Baked eggplant parmesan.
Mushroom and broccoli pilaf.
Italian vegetable farbelle.
Lentil salad with feta.
Grilled eggplant with caramelized onion and fennel.
Camelli with asparagus and caramelized onions.
Spanish bean stew.
Mediterranean potato salad
Spring vegetable and potato frittata.
Sweet potato hash with poached eggs.

Sides:
Sauteed zucchini with sun dried tomatoes and basil.
Broccoli with black olives and garlic, lemons.
Grilled asparagus with orange and parsley.
Glazed carrots with marsala.
Spring Vegetable Frittata
Roasted vegetables.
Grilled vegetable kababs.
Grilled asparagus.
Grilled artichoke with green onion dip.
BBQ red potatoes.
Grilled rosemary potatoes.
Mustard and rosemary potatoes.
Glazed sweet potatoes.
Garlic mashed potatoes.
Ultra creamy mashed potatoes.
Steamed baby potatoes with garlic basil vinagrette.
Portobello mushrooms sesame.
Grilled coriander corn.
Creamed spinach.
Garlic roasted green beans and shallots with hazelnut.
Baked Idaho potatoes.