Fresh seasonal vegetarian menus easily adapted to a vegan  and non vegan diet.

$95.00 per person/ per menu
Includes all instruction, food cost, menus and dinner

Flavors of India:

(Flaky pastry filled with potato, peas and garam masala)
(Red onion, tomato and cucumber salad with cumin and chili)
Curried Root Vegetable Stew
(Root vegetables in a curry coconut milk broth)
Apricots in Cardamom Syrup
(Poached apricots with a cardamom-laced syrup)

Le Gourmet Végétarien :

Baby Beet and Mache Salad
(Baby beets with mache, toasted pecans, goat cheese and champagne vinaigrette)
Mushroom Ravioli in Red Wine Sauce

(Mushroom-leek stuffed ravioli with red wine, garlic and fresh thyme sauce)
Zucchini-Tomato Gratin
(Layered zucchini-tomato gratin with fresh oregano and crunchy bread crumb, olive oil topping)
Poire au Chocolat
(Anjou pears poached with a bittersweet chocolate sauce)

A Little Italy:

Insalata Mista
(Mixed lettuces and greens with Italian vinaigrette)
Pasta Prima Vera
(Pasta shells with Spring vegetables, tomato broth and fresh herbs)
Roasted Broccolini with Garlic
(Oven-roasted broccolini in garlic, olive oil and chili flakes)
Almond Biscotti
(Twice-baked cookies with almonds and anise)

The Vegetarian Gourmet:

Roast Pepper and Tomato Soup
(Roast pepper-tomato puree with sweet basil chiffonade)
Layered Polenta Torta
(Grain polenta tort layered with roasted squash, walnuts and onion marmalade)
Kale and Mustard Green Sauté
(Sautéed kale and mustard greens with sliced garlic and fresh lemon)
Chai-Spiced Pomegranate Pears
(Poached pears in pomegranate juice and chai spices with chocolate sauce)

Vegetarian I:

Wheatberry, Cous-Cous and Veggie Salad
(With sweet bell peppers, green onions, carrots, garbanzo, spices and lemon-yogurt dressing)
Stuffed Portabella Mushrooms
(Stuffed portabella mushrooms with spinach and artichokes)
Roma Tomatoes al Farno
(Roasted roma tomatoes with garlic and herbs)
Deep-Fried Chocolate Won Tons
(Won-tons filled with chocolate, deep fried and dusted with powdered sugar)

Vegetarian II:

Endive Spears with Eggplant Caviar
Endive spears filled with roast eggplant and sun-dried tomato)
Chickpea and Vegetable Tagine
(Chickpea tagine with cauliflower, tomato, onions and exotic spices)
Grilled Asparagus
(Grilled asparagus drizzled with olive oil and fresh lemon)
Rice Pudding Imperial
(Creamy pearl rice with orange blossom, currants, cinnamon and almond milk)

Vegetarian III:

Baby Bella Mushroom Soup
(Hearty baby bella mushrooms, aromatics and barley in a vegetable broth)
Roast Acorn Squash stuffed with Red Quinoa Pilaf
(Roasted acorn squash filled with red quinoa pilaf and baked with a crunchy topping)
Chicory, Watercress and Cranberry Salad
(Fresh chicory, watercress and dried cranberries with lemon-tarragon dressing)
Pear-Ginger Crisp
(Pear and ginger gratin laced with cardamom-cinnamon and oatmeal crunch)

Vegetarian IV:

Beet and Vegetable Soup
(Fresh beets, carrots, turnips and cabbage in a vegetable broth)
Farro with Butternut Squash and Arugula
(High protein “super grain” farro prepared with roasted butternut squash and arugula)
Warm Brussels Sprout Salad
(Brussels sprouts sautéed with onions and finished in cider vinegar)
Orange - Pomegranate and Mint Mélange
(Orange segments, apples, pomegranate seeds and fresh mint)

Vegetarian V:

Corn Bread
(Oven fresh vegetarian cornbread with soy milk and a hint of ground flaxseed)
Vegetarian Chili
(Savory red bean chili with a perfect blend of spices and aromatic vegetables)
Vegetable Gratin
(Zucchini, crookneck and tomato gratin with olive oil and bread crumb topping)
Vegan Chocolate Cup Cakes
(Luscious chocolate cupcakes with royal icing)

Vegetarian VI:

Green Salad with Avocado-Lemon-Honey Dressing
(Mixed lamb’s lettuce, rocket, watercress and Bibb lettuce with a creamy avocado-lemon dressing)
Veggie Risotto w/ Asparagus, Mushrooms, Peppers, and Toasty Walnut-“Parmesan”  
(Arborio rice w/ asparagus, mushrooms, bell pepper, truffle oil and a toasty walnut-nooch topping)
Roma Tomato Gratin with Parsley Pesto
(Roasted roma tomatoes finished with parsley –pine nut pesto and bread crumbs)
Apple-Ginger-Pineapple Compote 
(Apples, currants and pineapple marinated in ginger beer soda and fresh mint leaves)

Vegetarian VII:

Vegetarian Veggie Soup
(Carrots, celery, onion, corn, zucchini, tomato and za’atar in a vegetable broth)
Red Chard and Spring Onion Phyllo Triangles
(Sautéed red chard, scallions, pine nuts, sundried tomato and diced tofu wrapped in Phyllo dough)
Watercress Salad
(Fresh watercress salad with champagne vinaigrette)
Strawberries Romanoff
(Strawberries with Tofutti sour supreme, brown sugar and Grand Marnier)

Vegetarian VIII:

Mushroom Phyllo Bundles
(Sautéed mushrooms w/ garlic, shallots, sherry and fresh thyme baked crisp in phyllo bundles)
Stuffed Bell Peppers    
(Roasted red bell peppers stuffed with rice, minced vegetables, spices and tomato sauce)
Arugula and Bibb Lettuce Salad with Champagne Vinaigrette 
(Tender Bibb lettuce and baby arugula with a champagne-tarragon vinaigrette)
Peach Crisp
(Luscious sweet peaches baked in ramekins with a rolled oat, brown sugar and almond topping)

The Vegetarian Thanksgiving or Autumn Menu:

Mushroom Galette
(Open-faced flaky mushroom tort with fresh thyme and shallots)
Baked Pumpkin with Root Vegetable Stew
(Baked pumpkin filled with roasted root vegetable, barley and chickpeas stew)
Chicory, Watercress and Cranberry Salad
(Fresh chicory, watercress, hazelnut and dried cranberries with lemon-thyme dressing)
Pear-Ginger Crumble
(Pear and ginger gratin laced with a cardamom-cinnamon)

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