Entrees

Rissotto
-Brandy wine tomato, corn, roasted leek, and kale topped with a 5 herb garden pesto, served with balsamic marinated beets toasted walnuts and garlic bread

Chilli and polenta cake
-Ancho spiced adzuki bean chilli, rosemary and chive polenta cake, maple roasted squash and braised mixed greens

Pecan tempeh and rice
-pecan crusted tempeh, wild rice pilaf, roasted mushrooms, steamed spinach and pomegranite-pinot reduction

Hoison crepes
-Hoison glazed yam, bok choy, and cauliflower stuffed in a chickpea crepe topped with almond-coconut sauce and cucumber mint salad